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Bio-Schinkenfleckerl
Ulrike Lunacek, Austria
I NGRED I ENTS ( SERVES 4 )
300g small square organic spelt noodles (‘Fleckerl’)
(or any other similar pasta – ‘quadrucci’ in Italian,
or use farfalle, or ‘fleky’ in Bohemian cuisine,
or break tagliatelle into small parts approximately 1cm x 1cm in size)
30g organic butter
250g organic dry cured ham, bacon or smoked meat
125g organic sour cream or crème fraîche
1 free-range organic egg
salt, pepper and a pinch of nutmeg
breadcrumbs
>
Boil the pasta al dente. Cut the ham into
small cubes and fry it in the butter. Mix the
cream with the beaten egg and add salt, pepper
and nutmeg.
If you do not have much time, mix the pasta and
the cream mix into the pan with the ham, and
serve it with a large bowl of lettuce.
If you do have time, coat the inside of the cas-
serole dish with butter and breadcrumbs, mix
the pasta, ham and cream mix and put it into
the dish. Fry it for about 40 minutes at around
175°C until crunchy brown on top. Serve with a
large bowl of lettuce.
Enjoy!
EASY
AVERAGE
REGIONAL
TRADITIONAL
20 OR 60 MIN.
