AI-generated image
Schinkenfleckerl
Überbackene Schinkenfleckerl: Viennese baked pasta squares with ham, egg and sour cream
AustrianSchinkenfleckerl is the comfort bake of Viennese homes and school canteens, a simple dish that came to Vienna from Bohemian cooks in the days of the old empire. Small pasta squares are folded into a mix of butter, egg yolks, sour cream and diced cooked ham, lightened with whisked egg whites and baked until the top is golden and the edges crunchy. Swap the ham, which is pork, for 250 g fried mushrooms for a vegetarian version. Chef's tip: cook the pasta a minute short and rinse it cold, so it does not go soft in the oven.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the bake
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Boil the 10 ½ oz Fleckerl pasta squares (or broken lasagne sheets) in salted water (1 tbsp salt for the pasta water) for 1 minute less than the packet says, drain, rinse under cold water and drain well.
10 minStep 2: Heat the oven to 375°F (350°F fan) and butter a 20 × 30 cm baking dish. Fry the 1 small onion in a spoon of the 2 ⅛ oz soft butter for 5 minutes until soft.
5 minStep 3: Beat the rest of the butter with the egg yolks from the 3 eggs until pale, then stir in the 9 oz sour cream, 9 oz cooked ham (pork), onion, 2 tbsp chopped parsley, ½ tsp salt, ½ tsp black pepper and 1 pinch grated nutmeg. Fold in the pasta.
5 minStep 4: Whisk the egg whites to soft peaks and fold them in gently in two goes. Common mistake: stirring hard here; it knocks the air out and the bake turns dense.
3 minStep 5: Spread in the dish, scatter with 2 tbsp dry breadcrumbs and 1 ⅜ oz grated hard cheese if using, and bake for 30–35 minutes, until golden on top, set in the middle and crisp at the edges.
35 minStep 6: Rest 5 minutes before cutting into squares. Serve with a 1 bowl green salad.
5 min
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 28 g
- Carbs
- 58 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schinkenfleckerl take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Italian
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
Laksam
Kota Bharu's morning market has its own noodle: laksam, thick sheets of steamed rice batter rolled up like little carpets and sliced into wheels. They are drowned in a pale, creamy gravy of pounded fish and coconut milk, then heaped with raw herbs and vegetables (ulam): cucumber, long beans, bean sprouts, daun kesum and torch ginger flower, with a spoonful of fiery chilli and budu, the region's fermented anchovy sauce. The result is soft and slippery, rich and cool at the same time. Locals eat it for breakfast or as a mid-morning snack. Chef's tip: pound the cooked fish with the shallots instead of blending it smooth; the gravy should feel faintly textured, like a thin porridge.
Malaysian