Ingredients 4 people
1 small bunch of flat-leaf parsley
2 cloves of garlic
3 onions
1 tbsp oil
800 g mixed minced meat
40 g breadcrumbs
4–5 tsp Worcestershire sauce
1 egg (size M)
Salt
Pepper, freshly ground
2 tsp clarified
butter 1 tbsp clarified butter
200 g tagliatelle pasta
400 g small mushrooms
1 Bag (67 g) porcini cream soup
100 ml dry white wine
200 g whipped cream
1-2 teaspoons sweet paprika
Preparation :
Wash the parsley, shake dry, pluck the leaves from the stalks and chop. Peel and finely chop 1 garlic clove. Peel and finely dice 2 onions. Heat oil in a pan, sauté onions and garlic in it for about 2 minutes while turning and mix with about 3/4 of the parsley, minced meat, breadcrumbs, 3 teaspoons Worcestershire sauce and egg in a bowl. Season with salt and pepper.
Shape the mixture into balls the size of a table tennis ball and weigh approx. 50 g. Heat 1 teaspoon of clarified butter in a large pan and fry half of the balls in it for about 5 minutes while turning. Fry the remaining balls in the same way with 1 teaspoon of clarified butter…
Ingredients 4 people
1 small bunch of flat-leaf parsley
2 cloves of garlic
3 onions
1 tbsp oil
800 g mixed minced meat
40 g breadcrumbs
4–5 tsp Worcestershire sauce
1 egg (size M)
Salt
Pepper, freshly ground
2 tsp clarified
butter 1 tbsp clarified butter
200 g tagliatelle pasta
400 g small mushrooms
1 Bag (67 g) porcini cream soup
100 ml dry white wine
200 g whipped cream
1-2 teaspoons sweet paprika
Preparation :
Wash the parsley, shake dry, pluck the leaves from the stalks and chop. Peel and finely chop 1 garlic clove. Peel and finely dice 2 onions. Heat oil in a pan, sauté onions and garlic in it for about 2 minutes while turning and mix with about 3/4 of the parsley, minced meat, breadcrumbs, 3 teaspoons Worcestershire sauce and egg in a bowl. Season with salt and pepper.
Shape the mixture into balls the size of a table tennis ball and weigh approx. 50 g. Heat 1 teaspoon of clarified butter in a large pan and fry half of the balls in it for about 5 minutes while turning. Fry the remaining balls in the same way with 1 teaspoon of clarified butter.
Place the fried balls on a flat plate. Cook the noodles in boiling salted water according to the packet instructions. 2. Meanwhile, peel and finely dice the remaining onion and garlic. Trim and clean mushrooms. Heat 1 tablespoon of clarified butter in a large pan, sauté the mushrooms vigorously for about 2 minutes while turning, add the onion and garlic and sauté for about 2 minutes.
Dissolve the soup powder in 300 ml of water. Season mushrooms with salt and pepper. Pour in the wine, bring to the boil and simmer for about 1 minute. Pour in the mixed soup powder and simmer over low heat for 2-3 minutes. Pour in the cream, stir in and season with salt, pepper, paprika and 1-2 teaspoons of Worcestershire sauce.3.Add the meatballs to the sauce and heat up again. Drain noodles. Sprinkle the balls with the remaining parsley and serve with the noodles.