Pasta Bake: Ham Steaks

I had made a little "tour" of the refrigerator and added a few additions to the spontaneously planned ham steaks (for which I no longer had all the ingredients), which felt lonely there. There was only poor leftover sour cream, which was supplemented with ricotta. The tightly measured ham was reinforced by a little salami. So more of a leftover refinement.

Weigh the flour and season with salt. Beat the egg. Save half a shell and use it to add 2 half eggshells of water to the flour. That should be enough liquid. Knead the dough. It should still be damp but no longer stick. Place in a bag in the refrigerator.

As long as the dough is cool, dice the bacon and ham (/ salami). Cut the vegetables into small pieces. Chop the onion and garlic. Fry the bacon in the pan and add the vegetables and onions. Finally the garlic. Deglaze with a little white wine and reduce the wine completely. Set aside for later use. I didn't sear the ham (/ salami), it can now be added.

Mix the sour cream (/ ricotta) with a dash of milk until creamy. Add a little salt and pepper. Whisk three eggs in it well. Grate the cheese. Put everything aside again.

Roll out the pasta dough thinly. With the pasta machine level 6. Cut into pieces (spots) of the same size. Bring water to a boil. Salt. Boil the stains in it. When you step up you are already done. Pour.

Put the stains back in the saucepan and mix with the contents of the pan. Butter a baking dish. Put half of the saucepan in there and half of the grated cheese. Pour a few tablespoons of the egg milk over it. Put the rest of the saucepan on top and pour the rest of the cheese and egg milk over it. Spread a few flakes of butter on top.

Bake in the oven at 160 ° C for 30 minutes. There was also a fine salad.