Suckling pig cheeks with creamed mushrooms and tagliatelle

Ingredients for 4 servings:

• 300 g pork cheek(s) (suckling pig cheeks), sliced
• 250 g tagliatelle pasta
• 1 tbsp olive oil
• 1 onion(s), chopped
• 250 ml vegetable stock
• 500 g mushrooms, sliced
• 1 tbsp brunch, with herbs
• 2 tbsp Cremefine
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simple to make and incredibly delicious

Season the suckling pig cheeks with salt and pepper. Briefly sear them on both sides in olive oil in a pan. Wrap in aluminum foil and place in the oven (200°C fan oven) for 10 minutes. Then remove and keep warm. Add the chopped onion to the pan and let it become translucent. Deglaze with vegetable stock. Then add the mushrooms to the stock and simmer for 15 minutes. Meanwhile, cook the tagliatelle in salted water according to the package instructions. Mix the brunch and crème fraîche into the mushroom pan and let the sauce simmer until the pasta is cooked through. If the cheeks have become too cold before serving, return them to the oven briefly at 100°C. Drain the cooked pasta and serve immediately with the cheeks and the mushroom sauce.