Summary

Ingredients

• 400 g minced meat, mixed
• 1 roll, stale
• 1 egg (s)
• 1 onion (s), finely diced
• 1 clove (s) garlic, finely chopped.
• Butter, for braising
• salt and pepper
• some mustard
• 3 tablespoon oil
• 250 g ribbon pasta, reen
• 6 small tomato (s)
• 1 can artichoke hearts
• 150 g olives, reen, stuffed with peppers

For the marinade:

• 2 tablespoon vinegar
• 3 tablespoon oil
• salt and pepper
• sugar
• 2 dashes Tabasco
• 1 bunch chives or basil

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Instructions

1. Soak the rolls in lukewarm water. Sauté the onion and garlic cubes in a little butter, leave to cool. Squeeze out the rolls well, add to the minced meat together with the egg, onions, garlic, mustard, salt and pepper, mix well. Shape the mixture into very small dumplings and fry in hot oil. Set aside and let cool.
2. Boil the ribbon noodles in salted water according to the instructions on the package, drain, rinse. Cut into pieces about five centimeters long.
3. Rinse tomatoes, dry them, cut into wedges, remove stems. Drain the artichoke hearts and cut into slices. Cut the olives into slices as well.
4. For the marinade, mix together the vinegar, oil, salt, pepper, sugar and Tabasco well. Put all the ingredients in a bowl and let it steep for an hour at room temperature.
5. Finally, mix in the chives cut into rolls or the basil cut into strips, season again to taste.
6. Tip:
7. If you like, you can also add a finely chopped garlic clove, crushed with salt, to the marinade.
8. If the noodles soak up a lot of marinade, you can also add some cooled vegetable broth.