Recipe “Spicy capelin with lamb salad” | NDR.de – Guide

by Rainer Sass

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Ingredients (for 4-6 people):

  • 300 g Capellini

  • 3 cloves of garlic

  • 2 onions

  • 2 sticks of celery

  • 1 bunch spring onions

  • 2 chili peppers

  • 400 g of canned tomatoes

  • 2 tbsp tomato paste

  • 150 g of lamb’s lettuce

  • 1 organic lemon

  • olive oil

  • salt

  • sugar

  • 1 piece of old (aged 12 months) Husumer Deichkäse

  • Alternatively: Parmesan

Peel and finely chop the garlic and onion. Clean the celery and spring onion and cut into thin slices or rings. Cut or slice the chili pepper into thin strips. Amount of chili pepper and degree of spiciness to taste. The pasta should have a decent level of spiciness. If you wish, you can also combine mild and hot chili peppers.

Heat the olive oil in a high pan and fry the onion and garlic until they become colourless. Add spring onions, celery and chili and brown briefly. Now add canned tomatoes to the pan and, if necessary, mash with a fork or potato masher. Stir in the tomato paste and season the sauce with salt and a little sugar. Let the sauce simmer on low heat for about 30 minutes.

Meanwhile, wash the lamb’s lettuce thoroughly, dry it and tear it into leaves. Wash the lemon well, then grate the peel and squeeze out the juice from one side. Put the lamb’s lettuce in a bowl and mix with cream, juice and a little olive oil and leave to marinate for at least 10 minutes.

Boil the noodles in salted water for a few minutes until al dente. Check the consistency several times because the instructions on the package are not always correct. Add the noodles to the pan and mix well with the sauce. Lastly, fold in the marinated lamb’s lettuce.

Serve:

Spread the pasta on a platter or plates and sprinkle with plenty of freshly grated cheese and a little olive oil. Enjoy with a glass of Chianti classico.


THE! | broadcast date | 14.01.2022


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