Pork

Alpine One Pot

Pasta
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  • apple
  • 200  grams fusilli
  • potatoes 
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • scallion
  • 120  grams smoked bacon
  • tablespoons sunflower oil
  • 1.2  litres vegetable stock

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Alpine One Pot


Pasta

A white bowl with pasta, bacon and potatoes on a wooden table
page.recipe.timing.0 30 page.recipe.timing.min
page.recipe.portions.02 page.recipe.portions.meal.plural
page.recipe.ingredients7 page.recipe.ingredients

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  • apple
  • 200  grams fusilli
  • potatoes
  • scallion
  • 120  grams smoked bacon
  • 2  tablespoons sunflower oil
  • 1.2  litres vegetable stock

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  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 peeler
  • 1 colander
  • 1 large bowl

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Alpine One Pot


Pasta

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Peel 2 potatoes and 1 apple and cut them into cubes of around 2 cm
Wash 1 scallion and cut it into slices of about 0.5 cm
Cut 120 grams smoked bacon into pieces of about 1 cm diameter
Add 2 tablespoons sunflower oil to a large saucepan and heat up over medium heat until the oil is hot
Add the smoked bacon and the scallion to the saucepan and sauté them for about 3 minutes
Add the potatoes to the bacon and sauté the mixture for about 3 minutes
Prepare 1.2 litres vegetable stock according to instructions on the packaging
Add the stock to the saucepan and let it simmer for about 5 minutes
Add 200 grams fusilli to the saucepan and boil the pasta over high heat for 5 minutes
Add the apple pieces to the fusilli and cook them for another 2 minutes
Drain the pasta with a colander and serve them in a large bowl