Mozzarella Brisolettes with Tomato Pasta and Vogerlsalad

Pasta dishes are always a good idea!

Make pasta al dente in light salted water with a few drops of oil, drain and drain. Pluck basil and cut into strips. Clean and chop the chives and parsley. Pluck the thyme. Peel and finely dice onion and shallot, peel and finely dice garlic.

Peel and core tomatoes and cut into small cubes. Remove seeds from peppers, clean and also cut into small cubes. Cut mozzarella into cubes. Rinse the lettuce very well and drain.

Mix minced meat in a baking bowl with onions, chives, egg, garlic, thyme, parsley and paprika, fold in mozzarella, season with salt and bell pepper and twist off oval brisolettes.

Fry brisolettes in hot canola oil until juicy on all sides. Fry the pasta in a little hot clarified butter, add the diced tomatoes and basil, pour in the tomato juice, season with salt and pepper and cook until hot.

Canola oil cooled pressed, balsamic vinegar, shallots stir through, season with salt and pepper, fold in Vogerlalat and arrange in small bowls.

Serving:

Arrange tomato noodles on plates as a bed. Place brisolettes on top, garnish with thyme and serve with Vogerlsalat.

666 Kcal – 33 g fat – 34 g egg white – 35 g carbohydrates – 4, 5 Be (bread units)

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