Orecchiette (ear Noodles) with Oriental Carrot Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (orecchiette or similar)
- 250 g carrot (s), peeled, coarsely rated
- 1 tablespoon clarified butter or neutral cooking oil
- 200 g sour cream or crème fraîche
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ paprika, hot pink
- 0.5 teaspoon ½ garlic, freshly chopped or powder
- 0.5 teaspoon ½ salt
- 1 tablespoon lemon juice
- 1 tablespoon parsley, smooth, chopped
- 125 g mozzarella, diced
- 1 tablespoon raisins soaked in a little hot water
- 500 g minced meat, mixed
- 1 egg (s)
- salt and pepper
- 1 pinch (s) allspice, ground
- 0.25 teaspoon ¼ cinnamon
Print Recipe
Pin Recipe Instructions
- Cook the pasta in sparkling salted water until al dente. In the meantime, briefly sweat the grated carrots in the hot fat. Mix the sour cream with the spices, lemon juice and chopped parsley until creamy. Drain the pasta, catching some of the cooking water and stir with the sour cream sauce and the carrots. Mix everything with the pasta. Fold in the diced mozzarella and / or raisins as desired. You can also enrich the dish with small meatballs that you fry in clarified butter or oil in advance.
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