Summary

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

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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.