Pasta alla Norma
In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this...
Ham and Pasta Gratin
This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879.
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | square-shaped pasta |
| 4 | eggs, separated | |
| 50 | g | butter, melted |
| 250 | g | ham, cut in small squares |
| 250 | ml | sour cream |
| butter, for greasing | ||
| 1-2 | handful | breadcrumbs |
| salt | ||
| pepper | ||
| freshly grated nutmeg | ||
Preparation:
- Cook the pasta in boiling salted water until al dente. Drain. Preheat the oven to 200°C.
- Whisk the egg whites in a mixing bowl until stiff peaks form.
- In a separate bowl, combine the butter and add egg yolks and season with salt, pepper and nutmeg.
- In 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.
- Butter 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.
- Bake in the oven until nicely browned, about 45 minutes. Serve with a green salad.
