Try this delicious pasta dish:
Start: see part 3.
(*) calculate with 150 to 250 g of meat per person.
Coarsely chop root vegetables. Cut onion into wedges. Put vinegar, wine and water in a saucepan. Add vegetables, bay leaves and juniper berries, bring to a boil. Allow to cool. Cut meat into small pieces. Steep in the vinegar broth for 1-2 days.
Drain meat and vegetables, collect gravy. Fry meat and vegetables in lard. Add paradeis pulp and flour, pour marinade. Season and bring to a boil. For the spice bag, put spices and kitchen herbs in a tea filter form, tie. Add to meat, cook in about
35 minutes. Then remove. Add gingerbread to meat. Cook for 10 minutes.
To make potato noodles: peel cooked, peeled potatoes, press through potato ricer, cool a little bit and knead together with one or two eggs and a tablespoon of starch flour to a firm dough. Depending on the amount of potatoes, add another egg. Season the dough with salt, pepper and nutmeg and form finger-length noodles. Fry in hot clarified butter until golden brown on all sides.
Tip: vary with other ingredients: mix grated cheese into the dough, or perhaps onion cubes steamed until translucent, or fresh kitchen herbs.
Rostit humit, stewed sour meat from the Mallorcan cuisine
Note: not marinated!
Heat the pork lard in an iron pot, then add the diced meat.