Recipe Tip: Ham and Pasta Gratin
Top Recipe for 4 Persons. All ingredients and tips for getting it right. This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879.
- 200 gsquare-shaped pasta
- 4eggs, separated
- 50 gbutter, melted
- 250 gham, cut in small squares
- 250 mlsour cream
- butter, for greasing
- freshly grated nutmeg
Step 1Cook the pasta in boiling salted water until al dente. Drain. Preheat the oven to 200°C.
Step 2Whisk the egg whites in a mixing bowl until stiff peaks form.
Step 3In a separate bowl, combine the butter and add egg yolks and season with salt, pepper and nutmeg.
Step 4In a large bowl, mix the drained pasta, ham, the egg and butter mixture and sour cream and mix to combine. Gently mix in the whisked egg whites.
Step 5Butter a baking dish and sprinkle the inside with 1 tablesspoon of the breadcrumbs. Pour in the ham and pasta mixture, smooth the top and sprinkle over the remaining breadcrumbs.
Step 6Bake in the oven until nicely browned, about 45 minutes. Serve with a green salad.
Step 7Pasta alla Norma In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight... Pasta
Step 8Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish
Step 9Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta
Step 10Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta
Step 11Chicken Pasta with Burrata & Italian Sausage The pasta dish is particularly aromatic thanks to both the spicy Italian sausage and the smoked cheese. Poultry