John Myers
Ingredients for 4 servings:
- 500 g pasta (e.g. penne or spiral pasta)
- 200 g peas, frozen
- 250 g ham, cooked, cut into small cubes
- 1 red bell pepper(s)
- 125 g corn kernels (frozen or canned)
- 125 g cheese (Emmenthaler), grated (or Leerdammer)
- 1 shallot(s), finely chopped
- Herb butter, for greasing the gratin dish
- Broth (instant powder)
- black pepper
- Maggi (optional)
- 1 tbsp butter
- 200 g crème fraîche
- 100 g sour cream
- 50 ml milk
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Childhood recipe
Cook the pasta in plenty of salted water until al dente, drain, and rinse with cold water to prevent it from sticking together. Then return it to the pot. This also prevents the pasta from absorbing too much of the sauce and becoming mushy. Sauté frozen peas and, if using, corn in instant broth until al dente. Finely dice the ham. Remove the stems from the bell peppers, remove the seeds, and cut into wide strips. For a better digestibility, peel the skin with a vegetable peeler. Dice the bell peppers as well. Sauté the finely chopped shallots in the butter until translucent. Grease the casserole dish with the herb butter. In the pot, combine the pasta with the various vegetables and the ham. Combine the crème fraîche and sour cream with the milk. If desired, add a little herb salt, black pepper, and/or Maggi seasoning, and mix well with the pasta. Pour everything into the casserole dish, sprinkle with grated cheese, and bake for about 40 minutes at approximately 170°C. If the cheese crust gets too brown, cover with aluminum foil. Serve with a green leaf salad. It’s important to use a sour milk product for this recipe. If you want to keep the calories a bit lower, you can replace the crème fraîche with sour cream or, even better, sour cream.
Facebook Comments