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recipe • Pasta

Grenadiermarsch with "Frankfurter Green Sauce"

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

  1. Cut the potatoes into small cubes.

  2. Cook the pasta - Boil the Pasta Misciata in salted water according to the package instructions until al dente, then drain.

  3. 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.*

  4. 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

  1. Wash the herbs, pat them dry, and chop them finely.  

  2. Peel the egg and dice it.

  3. 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

Plating & Serving

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!