Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
British pork cassoulet
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- british
Ingredients
- 400-450g streaky steaks (strips of pork belly ), rind trimmed
- 1 tbsp sunflower or vegetable oil
- 400-450g pack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)
- 4 back bacon chops, about 400g/14oz
- 400g can cannellini, haricot, butter or mixed beans, drained
- 1 large onion, chopped
- 4 medium carrot, thickly sliced
- 400g can chopped tomatoes
- 1 bouquet garni 'tea bag'
- about 600ml chicken stock (from a stock cube is fine)
- 25g fresh white breadcrumbs
- 2 garlic clove
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