In Austria there a dozens of ways to prepare goulash. This is one of the most delicious: with cream! In this recipe I used red wine. If you don’t like the taste of red wine,… More
Ham Pasta – or Schinkenfleckerl in German – is a typical dish in Czech and Austrian cuisine. The German name Fleckerl derives from the rectangular shape of the pasta – but in fact, any pasta will do it. This dish is very traditional and is mentioned the first time in the middle of the 18th century.
There are many regional variations of this dish. It can be made with ham, smoked ham or even sausages. I used smoked ham, because it gives this dish a more intense taste.
You need (for two):
– 200 g/ 7 oz pasta
– 1/2 onion
– 1 clove of garlic
– 70 g/ 2.5 oz smoked ham
– white pepper (black one on the picture, but in fact I used white pepper)
– 1 tablespoon oil
– 100 ml/ 3.4 fl oz cream
– 1 egg
– ground nutmeg
– butter and breadcrumbs for the casserole
1. Cut onion and garlic finely.
2. Cut smoked ham in small cubes.
3. Cook pasta according to the cooking instructions in salted water, then strain and douse with cold water.
4. Sweat the onions in hot oil, add smoked ham and sear for one or two minutes. Then add garlic, cooked pasta, salt, pepper and marjoram. Stir well.
5. Preheat oven to 180°C/ 356°F. Brush the casserole dish with butter and sprinkle with breadcrumbs.
6. Separate egg. Beat egg white until stiff.
7. Stir together cream, yolk and nutmeg and mix with the pasta.
8. Carefully fold in the stiff egg white.
9. Put the mixture into the casserole and bake for about 15 minutes.
10. Serve with green salad and enjoy!