Summary

Ingredients

• 50 g ham, (e.. South Tyrolean, Black Forest)
• 2 shallot (s)
• 45 g parmesan, freshly rated
• 200 g cream cheese
• 100 g sour cream
• 1 teaspoon mustard
• 3 tablespoon heavy cream
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ paprika powder
• salt
• Pepper from the grinder

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Instructions

1. I recently discovered a similar cream cheese preparation in the supermarket - extremely expensive and with a lot of unnecessary additives - here I serve the far better original from the Alps for a fraction of the price, as you can get it in some alpine huts.
2. Heat the pan. Cut the ham into fine cubes (approx. 3 mm), fry in the pan until crispy. Only if the ham does not contain any fat, add a little olive oil to the pan. In the meantime, dice the shallots just as finely.
3. Take the ham cubes out of the pan and let them cool on a plate, leaving the fat behind in the pan. Fry the shallots in it until golden brown, this takes about a minute. Let cool down.
4. Mix in all the other ingredients until smooth (add a little extra cream if desired), stir in the ham and shallots along with the frying fat, season to taste again - done. Garnish with chives rolls or onion greens, if desired.
5. Tastes great with fresh farmer`s bread or onion bread. As a dip with crackers or breadsticks. Mixed with a little milk as a filling for baked potatoes. Fold in two eggs and mix with freshly cooked pasta, adding a little pasta water - there are no limits to your imagination. Lasts about a week.