\"Ew, broccoli\" casserole with boiled ham and pecans

Name: \"Ew, broccoli\" casserole with boiled ham and pecans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Broccoli; 2 red onions; 2 pck. (400 g each) Tortellini (e.g. with spinach-ricotta filling; refrigerated shelf); 150 g cooked ham; 100 g Mountain cheese (piece); 1 Garlic clove; 50 g Pecan kernels; 150 g Fresh cream; 4 Eggs (Gr. M); 100 g Whipped cream

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

If the green vegetables are suddenly quite okay, this could be due to the delicious surroundings: tortelloni, juicy ham and a crème fraîche cheese sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Broccoli
2 red onions
2 pck. (400 g each) Tortellini (e.g. with spinach-ricotta filling; refrigerated shelf)
150 g cooked ham
100 g Mountain cheese (piece)
1 Garlic clove
50 g Pecan kernels
150 g Fresh cream
4 Eggs (Gr. M)
100 g Whipped cream

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean and wash the broccoli and divide into florets. Peel onions and cut into strips. Add tortelloni and broccoli to boiling water and cook for about 2 minutes.
2
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Pluck the ham into fine pieces. Grate cheese roughly. Cut garlic in half and use the cut surfaces to grate a casserole dish. Carefully drain the tortelloni and broccoli and allow to drain. Mix with onions and ham and spread in the dish. Chop the nuts coarsely and sprinkle over the top.
3
Mix crème fraîche, eggs, cream and almost half the cheese. Season with salt and pepper. Pour egg cream evenly over the tortelloni mixture. Sprinkle with the rest of the cheese. Bake in a hot oven for about 20 minutes until golden brown.