Timon hat zu seinem Geburtstag ein großes Paket von La Vialla bekommen, unter anderem mit köstlicher Fenchelsalami und Pecorino (vielleicht habt ihr euch schon gewundert, warum wir in kurzer Zeit schon das zweite Rezept mit Fenchelsalami posten). Jedenfalls wurden diese beiden Zutaten zusammen mit den letzten Mangoldstielen von unserem Balkon zu einer lecker deftigen Nudelsoße, die durch den Sherry so richtig schön rund ist. Mangold ist dieses Jahr auf unserem Balkon mit Basilikum und Karotten am besten gewachsen, die restlichen Gemüsesorten wollten irgendwie nicht so recht was werden. Draußen wird es langsam kälter und da passen deftige Gerichte wie unsere Pasta mit Mangold, Fenchelsalami und Pecorino perfekt.
Für 3 Personen
3 Schalotten
2 Knoblauchzehen
80 g Fenchelsalami am Stück
170 g Mangold
1 EL Olivenöl
1 EL Butter
ein großer Schluck Sherry
200 ml Wasser
1/2 TL Gemüsebrühe
50 g geriebener Pecorino
Pfeffer
350 g kurze Nudeln, z.B. Rigatoni
AUßERDEM
geröstete Kürbiskerne und geriebener Pecorino zum Servieren
Währenddessen Olivenöl und Butter in einer tiefen Pfanne erhitzen und Schalotten, Knoblauch, Salami und Mangoldstiele darin anbraten. Mit Sherry ablöschen. Mangoldblätter in breitere Streifen schneiden und in die Pfanne geben. Wasser und Gemüsebrühe unterrühren, einen Deckel auf die Pfanne legen und die Mangoldblätter gar dünsten. Etwas Nudelwasser und geriebenen Pecorino in die Pfanne geben und schmelzen lassen. Die Sauce mit Pfeffer abschmecken. Nudeln abgießen und mit in die Pfanne geben. Alles gut vermischen. Mit gerösteten Kürbiskernen und geriebenem Pecorino servieren.
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