Pork Crépinettes with Bell Pepper Sauce and Pea Nest

For the pork crepinettes:

Soak the pork crepinettes in cold water. Soak the ribs in water, then squeeze well. Remove the peel from the onion, chop finely and sauté in oil until translucent. Cut pork and liver into small pieces. Squeeze the liver and mince it together with the roasted onion and the meat. Season the meat mixture with marjoram, salt, pepper and garlic paste and mix well with the egg. Take the pork net out of the water, squeeze it out and rub it dry with a dishcloth or possibly with a paper towel. Cut into 10×10 cm pieces. Form rolls about 7 cm long from the meat mixture and roll them up with the pork net. Roast the pork crepinettes in a frying pan in a little bit of oil until golden brown on all sides, drain on kitchen paper.

For the pea nest:

Steam peas in water with 1 tsp butter until soft. Remove peel from potatoes, grate and form “nests” with a ladle. Bake them in hot fat until golden brown.

For the sauce: clean and rinse the peppers and cut them into strips. Sauté the garlic pate in oil and add the bell pepper strips. Dust with flour, add peppers, pour water and cook until soft, then blend with hand blender. Season with salt and pepper, roll a little bit, then thicken with cream.

Arrange the peas in the potato nest and bring to the table with pork crepinettes and paprika sauce. Garnish with chopped parsley.

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