Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, cook the tagliatelle in salted water according to the instructions on the packet.
4. Mix the brunch and cremefine in the mushroom pan and let the sauce simmer until the pasta is cooked.
5. If the cheeks get too cold before serving, put them in the oven again briefly at 100 ° C.
6. Drain the cooked pasta and serve immediately with the cheeks and mushroom sauce.