What are the main ingredients in Smoky Kassler Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Smoky Kassler Tagliatelle?

Calories: 1115, Carbs: 75 grams, Fat: grams, Protein: 53.4 grams, Sugar: 12.6 grams, Salt: 1856 grams

How do I prepare Smoky Kassler Tagliatelle?

PASTA PARTY: Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking. CRISPY KASSLER: Pat the kassler cubes dry with paper towel. Return the pan to medium heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 3-4 minutes (shifting as it browns). Remove from the pan and drain on paper towel. TOSS TOGETHER: In a salad bowl, toss together the rinsed salad leaves, ¾ of the toasted sunflower seeds, a drizzle of olive oil and seasoning. CRISPY, CREAMY & CHEESY!: Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef! PREP STEP: Rinse the salad leaves. Peel and grate the garlic clove. Peel and roughly dice the onion. TOASTY TIME: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. SIMMERING AWAY...: Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 4-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the white wine and simmer until reduced by half, 1-2 minutes. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Remove from the heat.

What should be prepared from my kitchen to make Smoky Kassler Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Smoky Kassler Tagliatelle

Name: Smoky Kassler Tagliatelle
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Get the delectably salty bacon flavour you love from these crispy cubes of pork kassler. Tumbled through an elegant sauce of fresh cream, white wine, grated Italian-style hard cheese, & peas. Served with a leafy salad for that pop of freshness.

Smoky Kassler Tagliatelle

with sunflower seeds, peas & a fresh salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Fresh Cream
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon Juice
Onion
Onions
Peas
Pork Kassler Steak Cubes
Salad Leaves
Sunflower Seeds
Tagliatelle Pasta
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOASTY TIME
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse the salad leaves. Peel and grate the garlic clove. Peel and roughly dice ½ the onion.
CRISPY KASSLER
Pat the kassler cubes dry with paper towel. Return the pan to medium heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 3-4 minutes (shifting as it browns). Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the white wine and simmer until reduced by half, 1-2 minutes. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Remove from the heat.
TOSS TOGETHER
In a salad bowl, toss together the rinsed salad leaves, ¾ of the toasted sunflower seeds, a drizzle of olive oil and seasoning.
CRISPY, CREAMY & CHEESY!
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!

Tagliatelle Pasta - 100g
Sunflower Seeds - 10g
Salad Leaves - 20g
Garlic Clove - 1
Onion - 1
Pork Kassler Steak Cubes - 180g
White Wine - 30ml
Fresh Cream - 60ml
Grated Italian-style Hard Cheese - 15ml
Peas - 40g
Lemon Juice - 10ml

Download the Recipe

Serves 2

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOASTY TIME
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse the salad leaves. Peel and grate the garlic clove. Peel and roughly dice the onion.
CRISPY KASSLER
Pat the kassler cubes dry with paper towel. Return the pan to medium heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 3-4 minutes (shifting as it browns). Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 4-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the white wine and simmer until reduced by half, 1-2 minutes. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Remove from the heat.
TOSS TOGETHER
In a salad bowl, toss together the rinsed salad leaves, ¾ of the toasted sunflower seeds, a drizzle of olive oil and seasoning.
CRISPY, CREAMY & CHEESY!
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!

Tagliatelle Pasta - 200g
Sunflower Seeds - 20g
Salad Leaves - 40g
Garlic Clove - 1
Onion - 1
Pork Kassler Steak Cubes - 360g
White Wine - 60ml
Fresh Cream - 120ml
Grated Italian-style Hard Cheese - 30ml
Peas - 80g
Lemon Juice - 20ml

Download the Recipe

Serves 3

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOASTY TIME
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse the salad leaves. Peel and grate the garlic cloves. Peel and roughly dice 1½ of the onions.
CRISPY KASSLER
Pat the kassler cubes dry with paper towel. Return the pan to medium heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 4-5 minutes (shifting as it browns). You may need to do this step in batches. Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the white wine and simmer until reduced by half, 1-2 minutes. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Remove from the heat.
TOSS TOGETHER
In a salad bowl, toss together the rinsed salad leaves, ¾ of the toasted sunflower seeds, a drizzle of olive oil and seasoning.
CRISPY, CREAMY & CHEESY!
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!

Tagliatelle Pasta - 300g
Sunflower Seeds - 30g
Salad Leaves - 60g
Garlic Cloves - 2
Onions - 2
Pork Kassler Steak Cubes - 540g
White Wine - 90ml
Fresh Cream - 180ml
Grated Italian-style Hard Cheese - 45ml
Peas - 120g
Lemon Juice - 30ml

Download the Recipe

Serves 4

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TOASTY TIME
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse the salad leaves. Peel and grate the garlic cloves. Peel and roughly dice the onions.
CRISPY KASSLER
Pat the kassler cubes dry with paper towel. Return the pan to medium heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 4-5 minutes (shifting as it browns). You may need to do this step in batches. Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 8-9 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the white wine and simmer until reduced by half, 1-2 minutes. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Remove from the heat.
TOSS TOGETHER
In a salad bowl, toss together the rinsed salad leaves, ¾ of the toasted sunflower seeds, a drizzle of olive oil and seasoning.
CRISPY, CREAMY & CHEESY!
Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!