Yield > 6
Keys : Pasta Pork Sausage Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
1 lb Egg noodles
1 lb Pork spareribs cut 2" long
pieces
18 slc Cooked pork sausage
1/2 lb Lean salt pork cubed
1 lrg Onion chopped fine
3 med Tomatoes peeled and
chopped
2 med Garlic cloves minced
15 x Toasted almonds peeled
3 tbl Pine nuts
Fresh parsley several sprigs
11 cup Meat stock or beef bouillon
boiling
3 tbl Olive oil
Ground black pepper
Salt to taste
Method :
• Brown spareribs in 3 tablespoons olive oil in a large
casserole with cubed salt pork. Add minced garlic and chopped
onion. When onion is golden and soft, add peeled, chopped
tomatoes. Fry until sauce thickens. Add boiling meat stock or
beef bouillon and slices of cooked sausage; let it boil 5
minutes. In a mortar, pound the almonds, pine nuts, and
parsley. Add a little liquid from the casserole to dissolve the
paste, then pour the paste into the casserole. Mix well, add
uncooked noodles, season with black pepper, stir, and boil
slowly for 20 minutes or until noodles are done and sauce has
thickened. Stir to prevent sticking, particularly toward end of
cooking time. If meat stock or bouillon is salty, no more salt
may be needed; check seasoning when cooking time is almost
completed. Serve in the casserole.
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