John Myers
Contents
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Ingredients
the spaetzle
- 2 teaspoon Spice mixture
- 5 tablespoon Walnut oil
- 5 Rods Spring onions fresh
- 200 g Cocktail tomatoes
- 1 teaspoon Fresh oregano plucked
- 500 g Pasta (general) Spaetzle from the cooling
- 50 g Butter
- 50 g Salt
finish
- 50 g Coarse pepper
Instructions
- Cut the turkey breast fillets into finger-thick slices and rub in vigorously with walnut oil and spice mixture (from my KB) under the link >>>>> Indian-African spice mixture >>>>>. Brush a pan / plate with walnut oil and fry the fillet slices in it. 1 minute from each side. In the meantime, take the spaetzle out of the package and fry it in a pan with butter until golden.
- Cut the leek onions into rings. The dark green a little bigger. Add to the poultry. Rinse the cocktail tomatoes under running water and also add to the poultry. Mix well and season with oregano. Now let cook for a maximum of 3-5 minutes. The tomatoes should be hot but not burst.
- Salt the cooked spaetzle and place on a plate. Then the cooked poultry and spring onions. On top they put the cocktail tomatoes. A little coarse pepper rounds off the dish perfectly. If you like, you can serve a fresh summer salad with the dish.
- The cocktail tomatoes give the dish a wonderful freshness and also replace a sauce with their very fine pulp and fruit juice.
Nutrition
Serving: 100gCalories: 884kcalFat: 100g
