Pork Fillet Skewers with Figs, Green Pepper and Homemade Spaetzle

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 0.3 kg pork fillet (s)
  • 6 piece (s) fig (s), dried
  • 6 slices bacon
  • 1 teaspoon pepper, green, pickled
  • 0.2 liters red wine
  • 0.3 kg flour, type W 405
  • 6 medium egg (s)
  • 1 tablespoon water
  • 1 pinch (s) nutmeg
  • Salt, to taste
  • 0.2 kg butter
  • some parsley, for garnish
Pork Fillet Skewers with Figs, Green Pepper and Homemade Spaetzle
Pork Fillet Skewers with Figs, Green Pepper and Homemade Spaetzle

Instructions

  1. For the spaetzle, beat wheat flour, eggs, water, nutmeg and salt in a bowl until bubbles form in the dough. Press the dough through a spaetzle press or scrape it off a board in slightly simmering water. Let simmer until the spaetzle float on top. Pour into ice water with a slotted ladle and allow to cool.
  2. Drain in a colander.
  3. For the pork fillet skewers, remove fat and tendons from the pork fillet and cut into 50g pieces. Wrap the fillet pieces with bacon and stick alternately with 3 figs of 2 skewers each.
  4. Sear the skewers all over in a pan, season with salt and pepper and deglaze with red wine. Add green pepper and simmer for 10 minutes.
  5. 5 minutes before the end of the cooking time of the skewers, toss the spaetzle in a pan with butter.
  6. Arrange on two plates and sprinkle with chopped parsley. Possibly serve the rest of the red wine with the meal.

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