Almpfanne

Ingredients for 3 servings:

• 300 g pasta (spirals)
• salt and pepper
• 4 eggs
• 300 g mushrooms
• 1 bunch of chives
• 150 g mountain cheese
• 2 onions
• 1 tsp butter
• Butter for the mold
• 100 ml vegetable stock
• 150 g crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water according to the package instructions until al dente, then rinse in cold water. Boil the eggs hard for 10 minutes, then rinse in cold water. Meanwhile, clean and slice the mushrooms. Rinse the chives, shake dry, and cut into rolls. Finely grate the cheese. Peel the eggs, chop 2, and slice the rest. Peel and chop the onions, then fry them with the mushrooms in a pan with hot butter. Pour in the stock, bring to a boil, and stir in the crème fraîche. Season with salt and pepper. Preheat the oven to 200°C (400°F). Mix the pasta, half the cheese, the chives, the mushroom sauce, and the chopped eggs. Place in a large, greased ovenproof skillet or casserole dish. Top with the egg slices and sprinkle with the remaining cheese. Bake the Alpine pancake in the oven at 200°C (400°F) for 20 minutes.