John Myers
Ingredients for 6 servings:
- ½ kg tagliatelle pasta
- salt water
- 1 ½ kg beef tomatoes, firm
- 0.4 kg cooked ham (back ham)
- 6 m.-sized eggs
- 400 ml whipped cream
- 1 cup sour cream
- 1 cup double cream cheese with herbs
- 1 clove(s) garlic
- 1 bunch of herbs (parsley, chives, thyme, basil)
- salt and pepper
- Paprika powder
- 2 bunch spring onions
- Butter for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the pasta in salted water for about 10 minutes. Add the tomatoes to the hot water (about 30 seconds), then rinse in cold water and peel off the skin, then slice. Dice the cooked ham. Brush a baking dish with butter and cover with tomato slices. Season well, sprinkle with cooked ham and herbs. Arrange the pasta on top. Layer all ingredients alternately in the dish. Mix the eggs with the cream and season generously with salt, pepper, and paprika. Spread the egg mixture over the ingredients in the dish. Place in the oven at 175°C (fan oven) for 40 minutes. For the sour cream sauce, mix the sour cream with the cream cheese. Slice the spring onions into thin rings and stir into the sour cream and cream cheese mixture. Chop the herbs and mix in, season with garlic, salt, and pepper. Pour over the casserole 15 minutes before the end of the cooking time and finish cooking. Tomato and/or cucumber salad goes well with it.
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