John Myers
Contents
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Ingredients
spaghetti
- 200 g Spaghetti
- 1 some Homemade herb butter
Gyros with sauce
- 400 g Pork fresh from the topside
- 1 piece Diced onion
- 1 piece The red peppers are pitted, peeled and diced
- 2 piece Garlic cloves finely chopped
- 1 piece Medium carrot - finely chopped
- 1 piece Peperoncini freshly chopped without seeds
- 2 SchnappsGlass Metaxa
- 1 some Seasonal herbs finely chopped
- 100 g Creme fraiche Cheese
- 1 tbsp Soy sauce light
- 0,5 liter Cream
- 1 some Olive oil
- 1 some Clarified butter
- 1 pinch Ground white pepper
- 1 pinch Sea salt from the mill
Instructions
- Cook the spaghetti in salted water until al dente. Melt the herb butter in the wok. Drain the spaghetti gently in a sieve, then toss in the herb butter.
- Cut the meat into strips and briefly sear them in clarified butter, remove from the pan and keep warm.
- Lightly brown the vegetables in the olive oil. Then add the metaxa, cream and creme and let everything simmer gently while stirring until the desired consistency is reached. Then stir in the meat.
- Now fold the gyros with the vegetables and the sauce in the wok under the sphagetti and season to taste with pepper and salt.
- The Greek spaghetti is served on pre-warmed plates and as a side dish there was a Metaxa pure before and after.
Nutrition
Serving: 100gCalories: 307kcalCarbohydrates: 19.3gProtein: 5.2gFat: 23.4g
