John Myers
Ingredients for 2 servings:
- 150g tagliatelle
- 1 spring onion(s)
- 3 mushrooms, brown
- 1 tbsp clarified butter
- 150 g gyros meat, ready-fried
- 1 tsp oregano, dried
- ½ tsp sweet paprika powder
- 2 garlic cloves
- 50 ml cream
- salt and pepper
- some marjoram leaves, fresh
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Recycling leftovers
Bring the pasta water to a boil. When it boils, add salt and cook the tagliatelle until al dente. In the meantime, slice the spring onion into rings and slice the cleaned mushrooms. Heat the clarified butter in a pan and fry both until crisp. Add the slightly chopped gyro meat, season with paprika and oregano, and fry. Peel and grate the garlic, then stir into the meat mixture. Finally, pour in the cream and heat again. If the sauce is too runny, add a little flour; if it’s too thick, add a little more water. Season the sauce with salt and pepper. Drain the pasta. DO NOT rinse, as otherwise the starch will be lost and the sauce will no longer hold together. Place a portion of pasta on a warmed pasta plate, scatter some of the meat over it, and garnish with fresh marjoram leaves. Serve with a green salad, if desired.
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