Simple, hearty, and full of tradition. This dish beautifully blends three culinary worlds: the pasta adds an Italian touch, Grenadiermarsch represents comforting Austrian home cooking, and the Frankfurter Green Sauce introduces a fresh, flavorful twist. It’s an unexpected yet harmonious combination that takes the concept of leftover cuisine to new creative heights. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
Grenadiermarsch with "Frankfurter Green Sauce"
Category
Pasta
Persons
2-3
PREPARATION INSTRUCTIONS
GRENADIERMARSCH
Cut the potatoes into small cubes.
Cook the pasta - Boil the Pasta Misciata in salted water according to the package instructions until al dente, then drain.
Sauté the onions and meat - Peel and finely dice the onion. Heat the clarified butter in a large pan and sauté the onions until translucent. If using bacon, sausage, or roast leftovers, add them and fry until crispy or well-browned.*
Combine everything - Add the potato cubes and cooked noodles to the pan. Season with salt, pepper, paprika powder, and optionally caraway. Mix everything well and fry for a few more minutes until the flavors combine.
*Variations: Instead of bacon, you can also use leftover sausage, smoked meat, or roasted meat – and, of course, vegetables can always be added as well. Perfect for using up leftovers!
| 300 g. | Potatoes |
| 300 g. | Pasta Misciata |
| 1 | Large onion |
| 100 g. | Diced bacon (optional) |
| 2 tbsp. | Clarified butter or oil |
| a pinch | Salt and Pepper |
| a pinch | Sweet paprika powder |
| a pinch | Ground caraway (optional) |
| For garnishing | Parsley or pickles |
FRANKFURTER GREEN SAUCE
Wash the herbs, pat them dry, and chop them finely.
Peel the egg and dice it.
Blend the herbs with sour cream, mayo, pickles, and juice in a food processor until smooth.
Tip: If a ready-made herb mix isn't available, simply improvise with parsley, chives, chervil, and sorrel!
| 1 bunch | Frankfurt Green Sauce herbs (borage, chervil, cress, parsley, pimpernel, sorrel, chives) |
| 3 tbsp | Sour cream |
| 3 tbsp | Mayonnaise |
| 2 | Hardboiled eggs |
| 2-4 pieces | Pickles |
| 2 tbsp | Pickle juice |
| A pinch | Salt and Pepper |
HOW TO PLATE
Arrange the warm Grenadiermarsch on plates and top it with a generous dollop of Frankfurt Green Sauce.
If desired, add pickles or a fried egg on the side.
Tip for Enjoyment: The warm, hearty pasta-potato mix paired with the cool, flavorful sauce creates the perfect balance of richness and freshness!