Summary

Ingredients

• 500 g broccoli, (fresh or frozen)
• 250 g ribbon noodles
• 350 g Kasseler cutlet
• 325 ml vegetable stock
• 125 ml cream
• 125 g cheese, rated (Gouda or Emmentaler)
• 30 g butter or mararine
• 30 grams flour
• pepper
• salt
• oil

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Instructions

1. Wash fresh broccoli, cut into florets and cook for about 3 minutes in boiling salted water. Thaw frozen broccoli and cut into florets if necessary.
2. Cook the tagliatelle in salted water according to the instructions on the packet.
3. Separate the Kassel chops from the bone, cut into cubes and fry in a pan with a little oil. Remove the seared meat from the pan. Sweat the butter or margarine with the flour in the pan. Then deglaze with the vegetable stock and season with salt and pepper.
4. Add half of the grated cheese to the sauce and let it melt. Put the broccoli, meat and pasta in a greased baking dish and pour the sauce over them. Scatter the rest of the cheese on top and bake in the preheated oven at 200 degrees (convection oven 175 degrees) for about 30 minutes.