A long day of track driving makes me hungry. But I want to eat something home cooked.
I stopped at a Butcher shop on the way back and bought a German favourite: Mett
That is very fresh grounded pork that is seasoned. Normally eaten here on bread or breadrolls for breakfast, topped with raw onions.
But cooking it like any other ground pork is good too. It is often not so finely ground and the texture is a bit different.
I used some green onions, red long peppers as veggies and added creme fraiche and some velveeta cheese as the sauce. Pasta water to bring everything together.
No fuss to cook, but a decent meal.
Ingredients:
160 g Mett or pork sausage meat
2 green onions, 1 long red pepper, parsley
1 tbsp olive oil
100 g spaghetti
3 tbsp creme fraiche, 2 tbsp velveeta cheese
Salt, pepper, herbes de Provence
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