Braised Pork Shoulder with Paprika Cream Sauce and Nut-Schupfnudeln

Pasta dishes are just always delicious!

1. preheat oven to 160 °C. Remove tendons and skins from pork shoulder, brown properly in hot clarified butter, pull out of roasting pan.

Add carrots, celery and leek, thyme, garlic and rosemary sprigs to frying pan, brown. Add paprika powder and paradeis pulp, fry briefly, extinguish with soup and white wine. Season greens with salt and pepper. Put the roast back into the roasting pan and cook in the heated oven for approx. 1 hour.

In the meantime, rinse the potatoes and fry them as cooked, peeled potatoes. Then remove peel from potatoes, steam a little, press through a potato press. Add flour, semolina, walnut kernels and egg yolks to the potatoes. Season everything with salt, pepper and nutmeg and knead until a smooth dough is formed.

Dust your hands with flour and arrange the dough into noodles. Pour them into salted water, let them soak until they float to the surface. Remove the noodles and let them drain on a kitchen towel.

Brown Schupfnudeln in butter until golden, season with salt and pepper and mix with parsley and walnuts.

6. let whipped cream boil up. Remove the roast from the sauce, pass the sauce through a sieve to the whipped cream, season with salt and pepper. Mix the sauce with a hand mixer and add the whipped cream.

7. cut the roast, in combination with the nut and sauce sc

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