- 250 g Panzani Alsatian egg noodles
- 250 g Paris ham
- 1 Toulouse sausage
- 4 knobs butter
- 2 onions
- 1 garlic clove
- 1 small bunch curly parsley
- Salt and pepper
- Prep time: 20 minutes
- Cook time: 15 minutes
Difficulty: Easy
- Peel and slice the onions.
- Crush and finely chop the garlic clove.
- Melt a knob of butter in a pan and gently cook the sausage.
- Cut the ham into small cubes.
- In a sauté pan, melt two knobs of butter and gently cook the onions and garlic.
- Add the diced ham and diced sausage. Cook together.
- Cook the noodles in 3 liters of boiling salted water for about 6 minutes. Drain well.
- Return the noodles to the saucepan over low heat. Add a knob of butter, the cooked meats, and chopped parsley.
- Taste and season with salt and pepper if needed.
- Serve hot in warm dishes.
From The Dough Book by Chef Hubert for Panzani
