Summary

Ingredients

• 1 shallot (s)
• 1 clove garlic
• 1 small bell pepper (s), green
• some ginger root, fresh
• 2 small turkey schnitzel
• 0.5 teaspoon ½ sambal oelek
• salt and pepper
• Curry powder
• Paprika powder, noble sweet
• 100 g cream
• 100 g processed cheese
• 1 tablespoon tomato paste, seasoned
• 1 shot white wine
• 2 teaspoons pesto, red
• 125 ml vegetable stock
• 1 pinch (s) sugar
• some parmesan, freshly grated
• Oil, for frying
• 1 port. Pasta, leftover from the day before, ready-cooked

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Instructions

1. Beat the turkey schnitzel, season with salt, pepper and curry, then fry in a pan with a little oil. Once done, remove from the pan and set aside.
2. Meanwhile, chop the shallot, ginger and garlic and cut the bell pepper into small cubes. Sweat the shallot, ginger and garlic in the gravy (add a little oil again if necessary) and shortly afterwards add the peppers and sweat with them. When the onions are translucent, briefly fry the tomato paste and sambal oelek, deglaze with a dash of white wine and wait until the white wine has almost completely evaporated. Add the vegetable stock, cream, processed cheese and red pesto and bring to the boil briefly. Season to taste with a pinch of sugar, paprika and, if necessary, salt and pepper.
3. Then add the cooked pasta and mix with the sauce, stirring occasionally, wait until everything is warm. Then fold in the schnitzel and wait until they are warm.
4. Sprinkle with parmesan on the plate.