Summary

Ingredients

• 500 g pasta (fusilli)
• 500 g minced pork
• 250 g mushrooms
• 400 g cheese (Edam), rated
• 1 cup sour cream
• 1 packet feta cheese made from sheep`s milk
• 250 ml buttermilk
• 2 egg (s)
• 1 large onion (s)
• some basil
• some lemon juice
• some salt and pepper
• Paprika powder
• nutmeg
• oil
• butter

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Instructions

1. Cook the fusilli for about 7 minutes, then drain, rinse and return to the saucepan (it is best to use a large saucepan).
2. Peel the onion, cut into pieces and fry in a little oil with the minced meat in a large pan. Fry the mushrooms in butter and then add to the mince. Cut the feta into very small pieces and add to the pan to chop. Mix well and season with the spices.
3. Mix the sour cream with the buttermilk and the eggs and add the finely chopped basil.
4. Then put the seared mince completely into the fusilli pot and pour the buttermilk mixture over it. It is best to shake everything vigorously with the lid closed.
5. Stir everything well again, season with the spices and a little lemon juice and place in a greased baking dish. Sprinkle the Edam on top at the end. Bake at 200 degrees for about 20 minutes.