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
Print Recipe
Pin Recipe Instructions
- 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.
- Drain in a colander.
- 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.
- 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 minutes before the end of the cooking time of the skewers, toss the spaetzle in a pan with butter.
- Arrange on two plates and sprinkle with chopped parsley. Possibly serve the rest of the red wine with the meal.
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