Summary

Ingredients

• 500 g pasta, croissant
• 200 ml cream
• 200 ml crème fraîche
• 200 ml sherry
• 350 ml meat stock
• 200 g ham, (Black Forest ham)
• 300 g sheep cheese
• 1 bunch spring onion (s)
• 250 g mushrooms, fresh
• 50 g parsley, fresh, smooth
• a bit salt
• some pepper, whiter
• olive oil

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Instructions

1. Fry the sliced mushrooms, the spring onions cut into rings and the ham cut into strips in the pan over high heat. Then deglaze with the sherry and pour on the broth. Add the cream, parsley and some of the crème fraîche. Season to taste with salt and pepper.
2. Bring the pasta to the boil in salted water for 3 minutes, then drain and add to the pan. Mix everything together and pour into the baking dish. Spread the rest of the crème fraîche on top and sprinkle the diced sheep cheese on top. Baked in the oven at 200 ° for approx. 20 minutes. Finally, drizzle some olive oil over the casserole and leave in the oven for another 5 minutes.