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Viennese Schinkenfleckerl | From the Oven
(0)
55 min
Under an hour
Gurkerl Küche
Ein echter Klassiker der Wiener Küche: Zarte Fleckerln mit feinem Beinschinken, cremigem Sauerrahm und einer goldbraun überbackenen Kruste aus dem Backrohr.
Ingredients
Preparation method
Preparation & Cooking Pasta
Preheat the oven to 180 °C top/bottom heat. Grease a baking dish with a little butter and dust with 1 tbsp of breadcrumbs.
Cook the Fleckerl pasta in plenty of boiling salted water until al dente, drain and allow to drip briefly.
Sautéing the Base & Preparing the Ham Mixture
Finely dice the onion and cut the bone-in ham into bite-sized squares. Melt the remaining butter in a pan and sauté the onion until translucent. Fry the ham briefly alongside.
Chef's tip
For a particularly fluffy texture, beat the egg whites really stiff and fold them very gently into the pasta and ham mixture.
Leftovers can be wonderfully fried in a pan with a little butter until crispy the next day.
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