Singles Dinner No. 14

Ingredients for 1 servings:

• 200 g lamb steak(s)
• 100 g tagliatelle pasta
• 1 tsp salt
• 1 tsp vegetable broth
• 10 g parsley, fresh, for the pasta
• 10 g fresh parsley for the dressing
• 1 tbsp low-fat curd cheese
• 8 tbsp broth (from the pasta cooking water)
• 1 large tomato(s) (Kumato, alternatively normal)
• 1 large shallot(s) (alternatively regular onion)
• 100 g sour cream
• Salt
• pepper
• chili flakes
• Fat, for the pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lamb steaks with parsley tagliatelle and a small Kumato salad with low-fat quark and parsley dressing

Heat 1 liter of water in a medium saucepan, add 1 teaspoon each of salt and vegetable stock, and bring to a boil. Cook the noodles according to the instructions. Slice the kumato. Peel the shallot and slice/ring it. Finely chop 10g of parsley and set aside. Drain the noodles (reserving the cooking water), stir in the sour cream and 10g of parsley, and keep warm in the pot with the lid on. Heat the fat in a pan over medium heat and fry the steaks on both sides. Make a dressing from the low-fat quark, cooking stock, 10g of parsley, and season. Arrange the steaks and noodles on a plate, arrange the kumato in a fan-like pattern, alternating with the shallot rings, and season. Serve the dressing alongside. A very sophisticated dish that also looks great!