Potato noodle and vegetable pan

Ingredients for 10 servings:

• 1 kg potatoes, floury
• 300 g flour or starch
• 20 g olive oil
• 2 egg yolks
• 1 zucchini
• 1 beefsteak tomato(s)
• 1 onion(s)
• 1 shallot(s)
• 3 bell peppers, red, green and yellow
• 2 garlic cloves
• nutmeg
• salt and pepper
• basil
• Parmesan

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

from the grill

Boil and peel the potatoes. While still hot, press them through a potato ricer and let cool slightly. Quickly knead the potato mixture with flour, salt, nutmeg, and the egg yolk into a dough, otherwise the egg yolk may curdle or the dough may become soft. Dust the dough with flour, shape it into a log, and cut it into small pieces. Shape these pieces into finger-length noodles. Place the noodles in boiling salted water and let them stand for about 5 minutes. Remove, drain, and let cool. Cut the vegetables into medium-large pieces, either diamond-shaped or striped, but not too finely. Crush and finely chop the garlic. Heat a wok insert/pan directly over the coals and roast the vegetables, starting with the peppers, onions, zucchini, garlic, and tomatoes, and mix well. Once the vegetables are roasted and cooked to your desired consistency, add the potato noodles and seasonings and mix everything well again. Remove the pan from the grill and stir in the chopped basil. Then sprinkle with grated Parmesan cheese. It’s a wonderful side dish for grilled chicken.