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–+ servings
Gebackene Schinkenfleckerl

Austrian Schinkenfleckerl (Baked Ham Pasta)

Traditional Austrian Pasta dish with short pasta, ham, sour cream, eggs and bread crumbs.
5 from 1 vote
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Cook Time 20 mins
Baking Time 45 mins
Total Time 1 hr 5 mins
Course dinner, lunch, Main dish
Cuisine Austrian, Vienna
Servings 6 portions
Calories 500 kcal

Equipment

  • pot for cooking pasta
  • baking pan ca. 12 inch
  • mixer for eggwhite
  • 2 big bowls

Ingredients
  

  • 250 g Fleckerl pasta (or other short pasta)
  • 200 g ham cut into squares (1 inch)
  • 80 g butter
  • 4 eggs
  • salt
  • pepper
  • nutmeg
  • 250 g sour cream
  • 1-4 cloves garlic pressed
  • 1 handfull Parsley chopped
  • 1/2 cup bread crumbs to spread on top
  • 1 tbsp. butter to grease pan
  • 1/4 cup bread crumbs to sprinkle on greased pan

Instructions
 

  • Cook pasta for 6 minutes. Strain and rinse with cold water.
  • To soften the butter, put out of fridge a few hours before cooking. Alternatively heat up in microwave for 10-20 secondes. It should be soft but neither hot nor liquid.
  • Separate the eggwhite and yolk.
  • Mix butter, egg yolk, salt, pepper and nutmeg until it's creamy. Stir in ham, sour cream, garlic, parsley and pasta. The pasta should not be hot anymore.
  • In an extra bowl, mix the egg whites until stiff.
  • Gently "fold in" the stiff eggs to the pasta and ham.
  • Grease a baking pan with butter and sprinkle with bread crumbs
  • Pour the mixture into the pan and sprinkle with more breadcrumbs.
  • Bake in the oven for about 45 minutes on medium heat (~ 150°C / 300°F with circulating air).
    For the first 20-30 minutes cover the pan (with a lid or aluminum foil) that the crumbs do not burn. Uncover for the last 20 minutes, so the crumbs become crispy. Enjoy!

Nutrition

Serving: 250gCalories: 500kcal
Keyword Viennese Cuisine
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