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Ingredients (4 servings)
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600 g Schweineschnitzel
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400 g Garofalo Teigwaren
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400 g Kürbis
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1 Stk. Rote Zwiebel
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150 g Bio-Mozzarella gerieben
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1 Stk. Bresso
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Öl, Salz, Pfeffer
Preparation
- Cook the pasta in plenty of salted water until al dente. Reserve some pasta water when draining.
- Finely dice the pumpkin and red onion and sauté in a large pan with a little oil for about 8 minutes until soft. Stir in the Bresso and some pasta water to create a creamy sauce, then mix in the cooked pasta.
- Season the pork schnitzels with salt and pepper and sear them in hot oil in a second pan on both sides.
- Sprinkle the grated mozzarella over the schnitzels, put a lid on the pan and let the cheese melt over low heat. Serve the schnitzels on top of the pumpkin pasta.
