Macaroni Cake with Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g pasta (macaroni)
- salt
- 50 g onion (s)
- 200 g ham, cooked
- Fat, for the shape
- 250 ml crème fraîche
- 150 g Goronzola
- 1 bunch thyme
- 4 medium egg (s)
- Pepper, black
- 40 g breadcrumbs
- 30 g butter or mararine
Print Recipe
Pin Recipe Instructions
- Cook the macaroni according to the instructions on the packet, rinse and drain well.
- Peel and finely dice the onions. Dice the ham.
- Place half of the pasta in a circle in a greased springform pan (22cm). Spread the ham and onions on top, leaving a 2cm wide border free. Line the edge with some pasta, place the rest on top.
- Puree the creme fraiche and Gorgonzola with the cutting stick. Pluck the thyme leaves from the branches. 1 tablespoon. put aside, stir the rest with the eggs into the creamy mixture. Salt, pepper and pour over the pasta.
- Bake the macaroni cake in the preheated oven at 175 degrees (gas2, convection 150 degrees, possibly cover the last 30 minutes) on the 2nd shelf from the bottom for 1 hour and 15 minutes.
- After 30 min. During the baking time, sprinkle the cake with crumbs and put the butter in flakes on top.
- Let the cake rest for 10 minutes after baking and serve sprinkled with the rest of the thyme. You can also bake the whole thing in a baking dish.
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