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    Home » English Recipes

    Austrian Schinkenfleckerl (Baked Ham Pasta)

    Sep 11, 2021 · 3 Kommentare

    Traditional recipe for baked Austrian Schinkenfleckerl with square shaped "Fleckerl" pasta, ham, sour cream, eggs and breadcrumbs.

    The eggwhites in this recipe are beaten to add extra volume and softness to the dish. All of the ingredients are then stirred together and baked in the oven with breadcrumbs on top.

    How to make breadcrumbs from scratch.

    Traditionelle Schinkenfleckerl im Ofen überbacken

    If, for example: your boyfriend is away from home a few days, and you have, meanwhile devastated the apartment, then you can do the following:

    1. You can clean it OR
    2. You make some Austrian Schinkenfleckerl (Ham Pasta) as a restitution! (But then you surely will not have time to clean ...)

    The second option is indeed as much work as the first, but much more fun. For the baked version of Austrian Schinkenfleckerln you need a lot of dishes, but it pays out. I want to keep telling myself that I eat healthy, therefore I added some parsnips. Friends of mine often make this recipe with roasted leek, which is even better than parsnips!

    Video

    Here is a short video where you can see how it's done step by step:

    EQUIPMENT for Austrian Schinkenfleckerl

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

    If something didn't work out for you, please let me know in a comment below!

    Gebackene Schinkenfleckerl

    Austrian Schinkenfleckerl (Baked Ham Pasta)

    Rezept drucken / Print Recipe
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    Traditional Austrian Pasta dish with short pasta, ham, sour cream, eggs and bread crumbs.
    Zubereitungszeit 20 Minuten Min.
    Baking Time 45 Minuten Min.
    Gesamtzeit 1 Stunde Std. 5 Minuten Min.
    Portionen 6 portions
    Autor Angelika Kreitner-Beretits

    Kochutensilien

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

    Zutaten

    • 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
    • ½ cup bread crumbs to spread on top
    • 1 tbsp. butter to grease pan
    • ¼ cup bread crumbs to sprinkle on greased pan

    Instruction

    • 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!
    Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!

    Nährwerte

    Serving: 250g | Calories: 500kcal
    « Traditionelle Gebackene Schinkenfleckerl
    Dinkel-Vollkorn Kaiserschmarrn einfach & schnell »

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      Rezept-Bewertung /// Recipe Rating




    1. Claudia meint

      Februar 17, 2016 at 2:27 pm

      This made me laugh! I'm not such a fan of ham pasta, but you make it sound like a good reason to misbehave 😉

      Antworten
    2. Mick meint

      Oktober 13, 2022 at 1:18 am

      5 Sterne
      My German Grandmother made this regularly when I was growing up and added a half cup of grated cheddar or other melting cheese to the noodle/ham mixture and half a cup of Parmesan to the bread crumbs. My dad still makes this dish for my grandchildren, so another generation is loving our family recipes.

      Antworten
      • Angelika meint

        Oktober 15, 2022 at 11:27 am

        So wonderful! You should definitely save the recipes somewhere so your grandchildren can cook them! Greetings from Vienna, Angelika

        Antworten

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    Angelika Vienna Sunday Kitchen

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