Schinkenfleckerln (Ham Pasta) covered with baked cheese

Servings: 4

Ingredients:

• 200-250 g (1/2 lb) ham (Prager ham)
• 3 egg yolks
• 2 eggs
• 3 egg whites
• 80 g (3/8 cup) butter (room temperature)
• 250 ml (1/2 pt) sour cream
• 150 ml (1/3 pt) cream
• salt
• ground pepper
• ground nutmeg
• bread crumbs (and grated parmesan)
• butter (for the baking tray)
• 200 g (1/2 lb) flat noodles
• 250 g (2 cups) flour (coarse)
• 1 egg
• 2 egg yolks
• salt
• water
• flour (for the work surface)

Here is the recipe for this Viennese delicacy:

Either boil the ready-made pasta, or make it fresh. Tomake it fresh, make smooth, elastic pasta dough using the flour, egg, egg yolks, salt and water. On a working surface dusted with flour, roll out the dough thinly with a rolling pin and cut into small squares. Leave to dry. Bring a large saucepan of water to boil and cook the pasta until al dente, 3-5 minutes. Drain, rinse with cold water and drain again.
In a bowl, beat together the butter, eggs, egg yolk, and a pinch of salt until the mixture is fluffy. Dice the ham and add to the egg mixture. Whisk the egg white with a pinch of salt and then fold into the egg-mixture together with the sour cream, cream and pasta.
Mix thoroughly, and season with pepper, salt and nutmeg. Place the noodleham mixture into a deep baking tray greased with butter, and sprinkle over the breadcrumbs and freshly grated parmesan. Place a few flakes of butter on top to melt while cooking.
Preheat the oven to 180 °C and bake for about 45 minutes. Remove, and serve on warmed plates.

Special tip: Enjoy with white wine - light and dry!

More recipes:  www.ichkoche.at/Viennese-Cuisine/

The New Sacher Cookbook:  www.ichlese.at/article/1848