Ham and pasta gratin à la Beefeater

Ingredients for 5 servings:

• 250 g cooked ham (Prosciutto Cotto)
• 300 g leeks or onions
• 3 small peppers, red
• 50 ml milk, 3.9%
• 3 egg yolks
• 550 ml milk, 3.9% fat
• 500 ml cream
• ½ bunch flat-leaf parsley
• 75 g Parmesan
• 1 pack of herb melted cheese
• 3 tbsp clarified butter
• 500 g pasta of your choice
• 300 g cheese
• 3 pinches of Italian herbs
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

with Prosciutto Cotto and leek

Put the clarified butter in a saucepan (approx. 2.5-3.0 L) and melt it. Cut the prosciutto cotto into strips approx. 3 cm long and 0.5-1.0 cm wide and add it to the pan. Trim the leek and cut it into 0.5 cm wide rings or half rings (depending on the diameter) (rinse once if necessary to remove any remaining sand). Brown/sauté both in the clarified butter, stirring frequently. In the meantime, finely slice the peppers and add them. As soon as the ham and leek have taken on a little color, add the cream and 550 ml milk. Also add the processed cheese. Bring the sauce to a boil. In the meantime, chop the parsley and grate the Parmesan cheese. Add both to the pan. Stir frequently to prevent burning. Add 3 pinches of Italian herbs (or more). Add salt and pepper to your liking, as the salt has already been added to the dish by the ham, Parmesan, and melted cheese. Pepper to taste. Once the melted cheese has dissolved and the sauce is hot, add the pasta. Mix everything well and let it stand for about 5 minutes. The heat can be turned off at this point. This way the pasta will absorb some of the liquid, and you can see if the total liquid is sufficient – if not, top up with milk/cream. Empty the contents of the pot into an ovenproof dish. Pour 50 ml of milk into a measuring jug and add the 3 egg yolks, whisk, and pour over the pasta. Place in the preheated oven at 180°C for 25-30 minutes. Now you can grate the cheese (e.g., medium-aged Gouda). After the specified 25-30 minutes, pour it over the casserole and bake. Leave it in the oven at 220°C for another 10 minutes, switching to top heat/grill if necessary.