Male Brazilian Waxing Stories

This recipe is especially close to my heart because of German origin. Since I was born in Germany, it reminds me a bit 'my country of origin. I do not know if this is the original recipe, but it is what we handed down from generation to generation. It is addressed to those who love potatoes and pork, and you just gotta ask to follow my directions to the letter for the success of the recipe. I'll try to be as accurate as possible, because I do not want that my mistake can make the dish be unattractive.

SERVES 4

4 slices of pork on the bone
350 g golden onions

1 kg potatoes 500 g of potato starch
2 eggs 2 tablespoons

Goulash powder (otherwise two dice of meat)

to taste salt, oil and water

Wash the potatoes with the peel place them in a pot, cover with cold water, add 2 tablespoons of salt and boil for 20 minutes. After that infilzatele with a fork to check doneness. Remember: the potatoes should be neither too harsh nor too cooked, a fork should enter the potato without resistance. An advice to you is to take the potatoes roughly the same size so that some are ready before and after other.

Peel and thinly sliced \u200b\u200bonions, if you want to help you with the mandolin, and put the stove on a very large saucepan with 3-4 tablespoons of olive oil on low heat and then salatele.Nel Meanwhile, in a frying pan , you brown the meat without adding oil, add salt and put it on the paper towel to dry the fat of meat. At this point, add the onions, cover with water, add the powder goulash (or nut), put the lid on and cook on low heat for at least an hour and a half.

now dedicate ourselves to Knodel. Peel the potatoes have boiled and mash with a potato masher (not with a fork, not with the blender or whatever), add the eggs and half the potato starch, salt and knead with your hands gradually adding the remaining starch. I tell you to add fearing sizes because I do not know how much actually starch is used, this you must understand you handling the dough (because there are some types of potatoes that absorb more paper and others that consume less). The dough should be firm and not sticky. At this point, the modeled large meatballs and sprinkle with a little 'paper to prevent them from sticking together and put them in the fridge.

When the meat is ready, put on fire a large pot with salted water, bring to a boil and put in the Knodel for at least a quarter of an hour. I hurry on, sometimes, after ten minutes the cut in two. Remember: do not put them all together (Unless you have a big pot).

Serve in a bowl accompanied by the meat and its sauce.