Tallarines A La Catalana
|Egg noodles||1 Pound|
|Pork spare ribs||1 Pound|
|Cooked pork sausage slices||18 , 2 in long|
|Lean salt pork||1⁄2 Pound|
|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|
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.