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.
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:
- You can clean it OR
- 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!
Austrian Schinkenfleckerl (Baked Ham Pasta)
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
Anleitung
- 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!
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
September 11, 2021 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
Claudia meint
This made me laugh! I'm not such a fan of ham pasta, but you make it sound like a good reason to misbehave 😉
Mick meint
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.
Angelika meint
So wonderful! You should definitely save the recipes somewhere so your grandchildren can cook them! Greetings from Vienna, Angelika