Königsberg Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small onion (s)
- 2 teaspoons butter
- 150 ml whipped cream
- 100 ml milk
- 180 g ribbon noodles, (weddin noodles wide)
- 150 g sausae, coarse, not scalded
- 2 tablespoon capers
- 0.5 ½ bunch chives
- some salt and pepper
- some nutmeg, freshly grated
- some lemon juice
- some sauce thickener, light, if necessary
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion. Melt the butter in a saucepan and sauté the onion until translucent. Pour in the whipped cream and milk and cook over a low heat for about 5 minutes.
- Cook the noodles in plenty of boiling salted water until they are firm to the bite.
- Press the sausage out of the skin and shape into small dumplings with damp hands. Add the bread dumplings and capers to the sauce and cook covered for approx. 7 minutes.
- Rinse the chives, shake dry and cut into rolls. Drain the pasta. Season the sauce with salt, pepper, freshly grated nutmeg and a few squirts of lemon juice. If necessary, bind the sauce with a light-colored sauce thickener.
- Mix the pasta with the dumpling caper sauce and garnish with chives.
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