Ingredients (for 4 portions)
- 400 to 500 g spaghetti
- 150 g Bündnerfleisch finely sliced (or Bündnerfleisch Julienne)
- Grated Sbrinz or Parmesan "Reggiano" cheese
- 2 cups of green peas
- 1 cup of grated celery
- 1 onion
- 1–2 cloves garlic
- Pepper and salt
- 2–3 tablespoons oil
Method (Preparation time: 15 minutes, recipe takes approx. 20 minutes)
Cook the spaghetti until it is al dente.
Finely chop the onion, garlic and parsley and stew gently with the grated celery, peas and strips of finely sliced Bündnerfleisch (or Bündnerfleisch Julienne).
Season to taste with salt or vegetable extract. Deglaze the pan with a little white wine or vegetable stock and reduce to a thinnish sauce. Spread the sauce over the spaghetti and serve with grated cheese.
A mixed salad is a perfect starter or side dish.