Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 38 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g pasta (spirelli, trulli or similar)
- 2 medium carrot (s)
- some sugar
- a bit salt
- 100 g peas (fresh or frozen)
- 2 egg (s), cooked
- 1 red pepper (s)
- 200 g roast pork (cuts)
- 250 ml dressing (salad dressing Sylter style)
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water `al dente` and let it cool.
- Peel and dice the carrots and then cook them in sugar / salt water until they are firm to the bite. Add the peas one to two minutes before the end of the cooking time and cook with them.
- Clean the peppers and dice each with the roast pork (alternatively, smoked poultry breast, smoked poultry breast or boiled ham tastes good).
- Mix all prepared ingredients in a large bowl with the salad dressing and then decorate with the quartered eggs.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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