John Myers
Rustic Spaghetti with Brocoli Vegetables
The perfect rustic spaghetti with brocoli vegetables recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 4 piece Small pork schnitzel
- 8 piece Broccoli florets TK
- 1 piece Diced onion
- 175 ml White wine dry
- 6 tbsp Vegetable stock see my KB
- 2 piece Garlic cloves chopped
- 2 El Sour cream
- 1 tbsp Olive oil
- 1 some Butter
- 1 pinch Pasta spice see my KB
- 1 pinch Coarse sea salt
- 1 pinch Black pepper from the mill
- 200 g Frozen mushrooms
- 1 tsp Dried mushrooms
- 2 Discs Finely chopped cooked ham
- 1 some Seasonal herbs finely chopped
- Cook the pasta until al dente. Marinate the small schnitzel overnight in a Mariande of your choice.
- Remove the schnitzel from the marinade, drain and briefly fry on each side and keep warm.
- Fry the frozen mushrooms and onions, along with the dried mushrooms, the garlic and the boiled ham. Let everything stew for a few more minutes.
- Pour in the wine and broth and bring to the boil while stirring. Now stir in the herbs and sour cream and season the sauce to taste.
- Cut the schnitzel into strips and let them steep in the sauce for a short time.
- Now briefly toss the pasta in butter and pour the sauce over it.
- Steam the broccoli florets in vegetable stock until they have the desired bite and serve with the spaghetti on preheated plates.
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