Ham and pasta cake with basil cream
easy
105 mins
105 mins
Ingredients
- 400 g long pasta (e.g. bucatini)
- 7-10 Tbsp Salt
- 175 g Hard cheese (e.g. Comté)
- 500 g Schmand
- 8 Eggs (Gr. M)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 1 collar Spring onions
- 250 g Tomatoes
- 150 g Soft Tomatoes
- 7-10 Tbsp Grease
- 200–225 g raw country ham (in thin slices)
- 7-10 Tbsp Aluminium foil
- 6 Stem(s) Basil
- 250 g Fresh cream
- 2 TEASPOONS Pesto (glass)
Directions
- 1
For the noodle cake, cook the noodles in boiling salted water according to the instructions on the packet. Grate 75 g cheese finely, dice the rest finely. Whisk the sour cream and eggs with salt, pepper and Mus kat. Stir in grated cheese.
- 2
Clean and wash spring onions and cut them into thin rings. Wash, quarter, seed and finely dice the tomatoes. Cut soft tomatoes into strips. Mix spring onions, whole tomatoes and cheese cubes.
- 3
Drain the pasta. Close a well-closing springform pan with a tube bottom insert (26 cm Ø) tightly with aluminium foil on the outside so that the egg milk does not run out. Grease the mould. Line the edge and bottom of the mould with ham.
- 4
Lay out the mould on the bottom with some pasta. Spread approx. 1 ⁄ 3 vegetable mixture and 1 ⁄ 4 sand casting on top. Alternately layer the remaining noodles, vegetable mixture and sandwiches, finishing with a glaze.
- 5
Bake in a hot oven (electric cooker: 200 °C/ambient air: 175 °C/gas: see manufacturer) on the lowest shelf 1-1 1 ⁄ for 4 hours until the icing has set (possibly cover with aluminium foil so that the pastry cake does not burn).
- 6
For the basil cream, wash the basil and chop finely. Mix crème fraîche with pesto and basil. Season to taste with salt and pepper. Carefully remove the pasta cake from the edge and turn it out onto a plate.
- 7
Serve with basil cream. Drink tip: white wine spritzer.
Nutrition Facts
570 kcal
37 g
34 g
24 g
More Delicious Recipes
