Summary

Ingredients

• 250 g tortellini
• 1 bunch spring onion (s)
• 1 bunch sage
• 150 g Parma ham
• 4 tomato (s), (250 g)
• 3 tablespoon olive oil
• salt
• pepper
• 1 clove (s) garlic, crushed
• 1 tuber / n fennel, (about 200 g)
• 2 egg (s), (size M)
• 200 g whipped cream
• 150 g sour cream
• 30 g butter, cut into flakes
• 30 g parmesan cheese

Print Recipe Pin Recipe

Instructions

1. Cook the tortellini in plenty of salted water until al dente, place on a sieve, pour cold water over them and allow to drain.
2. Clean and wash the spring onions and cut into fine rings. Rinse the sage, pat dry and pluck the leaves from the stems. Cut the Parma ham into cubes.
3. Place the tomatoes in boiling water for a short time (do not let them boil), quench with cold water, peel them, cut out the stems and cut the tomatoes into cubes.
4. Heat the oil, sauté the vegetables, sage and diced ham in it and season with salt, pepper and garlic.
5. Clean the fennel, cut in half, put the greens aside, cut the fennel into slices and cook in a little salted water for about 5 minutes.
6. Mix all ingredients and place in a greased baking dish. Whisk eggs with whipped cream and sour cream and season with salt and pepper. Pour the egg cream over the casserole, sprinkle with flakes of butter and parmesan, put the tin on the wire rack in the oven.
7. Top / bottom heat: approx. 200 ° C (preheated)
8. Hot air: around 180 ° C (not preheated), gas: around level 3 (preheated)
9. Baking time: about 25 minutes.