Pink pepper casserole
An easy to prepare and very much appreciated stew. Rosé peppers provide an exciting and mild flavor.
Peel and chop the onion. Shred the smoked ham. Shred the meat and brown it in butter or margarine, add salt. Add the onion and ham along with the meat and let it brown until
the onions become soft. Season with the whole rosé pepper and sprinkle with flour.
Boil 2 dl water and dissolve the bouillon cube in the water. Mix the tomato puree with broth and pour the mixture into the pot along with the cream. Let everything cook on
low heat for about 10 minutes.
Cook the pasta according to the directions on the package. Serve the stew and pasta with a tasty green salad.
500 g whole ham or shoulder (or pre-cut stew beef)
2 tablespoons butter or margarine
½ teaspoon salt
4 slices smoked ham
½ tablespoons whole pepper rosé
1 tbsp plain flour
1 tbsp tomato puree
1 cube vegetable broth
1 ½ dl cream or creme fraiche
Tagliatelle pasta and green salad