Suckling Pig Cheeks with Cream Mushrooms and Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pork cheeks (sucklin pi cheeks), sliced
- 250 g ribbon noodles
- 1 tablespoon olive oil
- 1 onion (s), chopped
- 250 ml vegetable stock
- 500 g mushrooms, sliced
- 1 tablespoon brunch, with herbs
- 2 tablespoon Cremefine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pepper and salt the suckling pig cheeks. Fry briefly on both sides in the olive oil in a pan. Wrap in aluminum foil and place in the oven for 10 minutes (200 ° convection). Then take it out and keep it warm.
- Put the chopped onion in the pan and let it turn to glass. Deglaze with vegetable stock. Then add the mushrooms to the stock and simmer for 15 minutes.
- In the meantime, cook the tagliatelle in salted water according to the instructions on the packet.
- Mix the brunch and cremefine in the mushroom pan and let the sauce simmer until the pasta is cooked.
- If the cheeks get too cold before serving, put them in the oven again briefly at 100 ° C.
- Drain the cooked pasta and serve immediately with the cheeks and mushroom sauce.
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