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Tallarines A La Catalana

Taste.of.Spain's picture
Ingredients
  Egg noodles 1 Pound
  Pork spare ribs 1 Pound
  Cooked pork sausage slices 18 , 2 in long
  Lean salt pork 1⁄2 Pound
  Onion 1 Large
  Tomatoes 3 Medium
  Garlic 2 Medium
  Peeled toasted almonds 15
  Pine nuts 3 Tablespoon, add almonds if pine nuts are unavailable
  Parsley sprigs 2 Tablespoon
  Meat stock/Beef bouillon 11 Cup (176 tbs)
  Olive oil 3 Tablespoon
  Ground black pepper To Taste
  Salt To Taste
Directions

Brown spare ribs in 3 TB 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 is almost completed.
Serve in the casserole.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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