Name: Spaghetti De Luigi in Nogada
Prep time: 115 min
Cook time: 25 min
Yield: 6
Cuisine: Internacional
Ingredients: 200 grams spaghetti, from La Moderna; 250 grams pork tenderloin, clean, cooked in water with garlic and onion; 1 apple; 1 pear; 2 guavas; 2 peaches; 1 plantain; 8 prunes, boneless; 50 grams pine nuts; 50 grams almonds, skinless; 70 grams acitrón; 250 grams walnuts; 1/2 liters cream; 125 milliliters condensed milk; 150 grams cream cheese; 2 teaspoons sherry; salt , or chicken broth powder for seasoning; pinches pepper; 2 tablespoons lard; 1 pomegranate; onions, to cook the meat; garlic, to cook the meat

Preparation

1h 30 mins

25 mins

Medium

We cook our Spaghetti De Luigi from La Moderna, and sauté with two tablespoons of olive oil, a pinch of pepper, and set aside. We prepare our meat with fruits; the fillet is placed in a pressure cooker for 20 minutes on high heat with a quarter of an onion and a clove of garlic. Once cooked, we fry it in the two tablespoons of lard and chop it into small cubes. We continue with the fruits, all peeled and cut into small cubes. In the same lard we used to fry the meat, we first place the plantain to fry it well. Once fried, we place it on absorbent paper and continue with the apple, peach, guava, and pear. Once they are parboiled, we add the acitrón and prunes, almonds, and pine nuts, and incorporate them with the meat. Everything is mixed very well.