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Category: Rice and pasta Origin: Switzerland Season: Spring Summer Fall Winter Difficulty: Easy Rating: 4/5 (1 reviews) Tags: Ingredients 500 grams of macaroni and feathers. 250 grams of pork ribs cut into small pieces. deciliter of olive oil. 1 clove of garlic. 1 cup Madeira wine or brandy. 1 sprig of rosemary. 1 teaspoon fennel seeds. 1 bay leaf. Salt and pepper. I grated Parmesan or Manchego.
In a pan fry in oil rib cut, along with rosemary, bay leaf, fennel and garlic whole, remove garlic when browned. Then season with salt and pepper and sprinkle with madeira wine or brandy. Complete cooking over medium heat. Apart cook the pasta in boiling, lightly salted, stirring occasionally yorkshire pudding during cooking. When cooked to the point (al dente), drain quickly, pour into a serving tray and season with the prepared sauce. Mix well. Notes
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