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Italian casserole in a Roman pot

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Ingredients for 4 servings:

  • 250 g ham (cooked ham), cut into strips
  • 500 g pork fillet(s), cut into strips
  • 250 g tomatoes, blanched, skinned, cut into strips
  • 375 ml mushrooms (can)
  • 200 g cheese (Gouda), grated
  • 400 g sour cream
  • 1 tbsp tomato ketchup
  • n. B. Thyme, fresh
  • n. B. Sage, fresh
  • e.g. rosemary, fresh
  • e.g. salt and pepper
  • Fat (vegetable fat)

Instructions

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

Fillet casserole

Grease a Roman pot with vegetable fat. Add the cooked ham, fillet, tomatoes, and mushrooms one after the other. Whisk the sour cream until smooth and add the chopped herbs, salt, pepper, and ketchup. Pour the sauce over the casserole and sprinkle with cheese. Cover and cook for about 60 minutes at 180°C. Homemade spaetzle and fresh salad are suitable side dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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