Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Schinkenfleckerl au Gratin
Crispy, creamy and full of flavor - a real classic of Viennese cuisine.
Cooking time: 40 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 3,5 | oz | ham |
| 3,5 | oz | marbled pancetta |
| 10,5 | oz | Fleckerl (Austrian pasta) |
| 2 | piece(s) | onions, finely chopped |
| 1 | tablespoon(s) | garlic, chopped |
| 1 | tablespoon(s) | marjoram |
| 1 | portion | caraway seeds |
| 3,5 | oz | sour cream |
| 1/2 | cup(s) | cream |
| 3 | piece(s) | eggs |
| 4 | tablespoon(s) | Parmesan or Emmental cheese, grated |
| Salt | ||
| Pepper | ||
| Lard | ||
- Cut the ham and bacon into small cubes, cook the pasta in plenty of boiling water until al dente, strain and rinse in cold water.
- Heat the lard, fry the onion and garlic until translucent, add the sliced ham and bacon. Season with marjoram, caraway, salt and pepper. Add the pasta, toss and leave to infuse briefly.
- Pour the ham and pasta mixture into a large ovenproof dish. Mix the sour cream, cream and eggs, pour over the pasta and mix everything together briefly, sprinkle with grated cheese and bake in a preheated oven at 355 °F (180 °C) for around 20 to 25 minutes until golden brown.
Tip:
The fleckerl should have a nice creamy consistency before baking so that they are not too dry when served.
Wine tip
Light yellow green, silver reflections. Candied orange zest, some apricot, a touch of guava, meadow herbs, a hint of lime zest, salty, inviting bouquet. Good complexity,...
Vienna, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
