Summary

Ingredients

• 320 g ribbon noodles
• 200 ml cream
• salt
• pepper
• 2 tablespoon tomato paste
• 200 ml peach juice
• 4 peach (s), halved, from the tin
• 4 pork steak (s) (back steaks) 100 - 150 g each
• 250 g mozzarella
• Fat for the shape

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Instructions

1. Cooking pasta. Drain and pour into a greased baking dish. Season the meat with salt and pepper and place on top of the pasta. Cut half a peach into slices and place on top of the schnitzel. Mix the cream, salt, pepper, tomato paste and peach juice into a sauce and pour into the mold. Cut the mozzarella into slices and distribute evenly over the whole.
2. Baked in a preheated oven at 170 ° C for about 30 minutes. Serve immediately.