John Myers
Contents
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Ingredients
For the marinade:
- 1,5 liter Frying oil
- 4 tbsp Sunflower oil
- 4 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 2 Hot peppers, red, medium hot
- 1 medium sized Paprika, round, red
- 2 medium sized Tomatoes, red, fully ripe
- 300 g Tomato juice
The herbs:
- 2 medium sized Bay leaves, dried
- 3 Sage leaves, fresh or dried
- 2 tbsp Herbal mix, Italy
- Chicken broth and pepper, fresh from the mill, to taste
For the sauce:
- 100 g Marinade, after cooking
- 1 tbsp Tomato paste
- 1 tbsp Tapioca flour
- 2 tbsp White wine, dry
- Salt and pepper from the mill, to taste
For the pasta:
- 300 g Water
- 6 g Chicken broth, Kraft bouillon
- 120 g Tagliatelle, Italy
For the vegetables:
- 4 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 50 g Carrot, fresh
- 12 Princess beans, green, fresh or frozen
- 1 pinch Pepper, black, fresh from the mill
Instructions
- Peel the skin off the fresh or thawed chicken drumsticks, if any, then rinse thoroughly. Dry between a fresh tea towel.
- For the marinade, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the peppers, bell peppers and tomatoes and cut into walnut-sized pieces. Heat 2 tablespoons of the sunflower oil in a pan and fry the onions and garlic cloves until translucent. Add the ingredients from peppers to tomatoes and roast for 3 minutes. Then deglaze with the tomato juice.
- Let it simmer for 5 minutes with the lid on. Take off the stove and let cool down a bit. Purée finely in the blender on the highest setting for 1 minute and place the purée in a casserole (with a lid). Add the spices. Season to taste with the chicken stock and black pepper and simmer gently.
- Heat the deep-frying oil to 220 degrees and brown the flails briefly in 2 portions (takes a maximum of 15 seconds). Then add to the simmering marinade and simmer with the lid on for 40 minutes.
In the meantime:
- In the meantime, for the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the beans and cut them crosswise into pieces about 2cm long.
- Bring the water to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet. Stir every now and then so they don't stick together. Strain the pasta and keep the broth.
The Schlegel:
- Take the mallets out of the marinade and keep them warm. Mix the ingredients for the sauce homogeneously and cook briefly until the tapioca flour has set. Season the sauce to taste and keep it warm.
- Heat the rest of the sunflower oil in a deep pan or wok, add the vegetables and stir-fry for 3 minutes. Add the pasta and stir-fry for another 2 minutes. Deglaze with 80 g of the noodle broth. Season with pepper and simmer until about half of the broth has been absorbed.
Serve:
- Distribute on the serving bowls. Add the mallets and drizzle with the sauce. If you like, pour some of the sauce over the pasta, serve warm immediately and enjoy.
