Sour Meat… Part 4 From 4

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.

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