Summary

Ingredients

• 500 g pasta, e.. riatoni or tortolioni
• 300 ml whipped cream
• 100 ml broth
• 2 tablespoon flour
• 2 small pork schnitzel
• 2 small onions
• 1 can mushrooms, small, whole
• 1 tablespoon, leveled chervil
• 1 teaspoon, heaped salt
• 1 pinch (s) pepper
• 1 tablespoon clarified butter
• some water

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet.
2. In the meantime, cut the schnitzel into small cubes and chop the onion. Sear the meat cubes in the hot clarified butter, then add the onions and let them turn to glass. Then add the mushrooms and turn the hotplate down to medium temperature. Fry for about 2-3 minutes. Then sprinkle generously with flour and sweat briefly while stirring, then deglaze with broth or water. Stir until a creamy sauce is formed. Then immediately add the cream and bring to the boil again. Season well with pepper and salt and sprinkle with chervil. Finally stir in the cooked pasta. Mix everything well and simmer for another 2-3 minutes over medium heat.
3. The recipe can be varied as you like, creativity and pantry, e.g. with a little Parmesan or a small can of peas and carrots. Please fold in the latter at the very end and bring to the boil again.