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Ham and Pasta Gratin

Ham and Pasta Gratin
© Lena Staal
Home Food & Drinks Recipes Cooking Ham and Pasta Gratin

Ham and Pasta Gratin

Pasta

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.
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