Schinkenfleckerl
Schinkenfleckerl is a classic Austrian dish featuring pasta squares (Fleckerl) baked with diced ham, eggs, cream, and cheese. Originating in Vienna, it became popular in the 19th century as an affordable, hearty meal. The dish is a staple of Viennese and Austrian home cooking, showcasing the cuisine’s focus on simplicity and flavour.
Traditionally, Schinkenfleckerl is baked until golden brown, creating a crispy top layer. Variations include adding onions, bacon, or parsley.
A fun fact: Schinkenfleckerl is often served with a green salad or pickles for balance. This dish reflects Austria’s love for combining comforting ingredients into satisfying meals perfect for families.
Serving:
3
Preparation time:
60 min
Calories per person:
Ingredients
Marodi Mafaldine Corte: 200 g
Butter: 50 g
Eggs: 2 pcs
Ham: 250 g
Sour cream: 250 ml
Nutmeg: 1/4 teaspoon
Salt: to taste
Pepper: to taste
Butter: for greasing the dish
Breadcrumbs: as needed
Preparation instructions:
- Preheat the oven to 180 °C
- Cook Mafaldine Corte pasta in salted boiling water according to the package instructions
- Drain the pasta and set it aside
- Mix room-temperature butter with a whisk, gradually adding egg yolks
- Season the mixture with salt, pepper, and nutmeg
- Add ham, diced into 0.5 cm cubes, to the butter and egg yolk mixture along with the pasta
- Stir in sour cream
- Whisk the egg whites into stiff peaks and gently fold them into the pasta mixture
- Grease a deep ovenproof dish with butter and sprinkle it with breadcrumbs, then evenly spread the pasta and ham mixture inside
- Smooth the surface and bake for about 45 minutes until the dish develops a golden-brown, crispy crust
- Serve with fresh green salad
Nutritional value:
Carbohydrates: 59 g
Proteins: 33 g
Fats: 38 g
Origin of the recipe:
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