John Myers
Tagliatelle Casserole with Ham
The perfect tagliatelle casserole with ham recipe with a picture and simple step-by-step instructions.
- 250 g Fettucine ribbon noodles
- 250 g Cooked ham
- 50 g Freshly grated Parmesan
- 2 tbsp Salt
- 1 tsp Oil
- 2 Onions
- 2 tbsp Butter
- 2 tbsp Flour
- 0,25 liter Milk
- 2 Free range eggs
- 0,25 tsp Ground pepper white
- Freshly grated nutmeg
- Bring 2 liters of water with salt and oil to the boil and cook the ribbon noodles in it for about 10 minutes. Stir every now and then so they don’t bake together. Drain in the sieve.
- Peel and dice the onions. Melt the butter in a pan and sauté the onions until translucent. Now pour in the flour and let it froth up briefly. Put the milk in and bring to the boil briefly. Get off the stove quickly!
- Season the sauce away from the stove.
- Separate the eggs. Add the egg yolks to the sauce and mix well with the pasta and ham. Off to the baking dish. Bake in the middle of the oven at approx. 175 ° C for approx. 40 minutes.
- Process the egg white in a measuring beaker with the mixer to form egg whites. Turn your head once, if your hair stays dry, it worked.
- Now fold the grated Parmesan under the egg whites and distribute the mixture on the casserole.
- Now switch the oven to 250 ° C and bake the casserole for approx. 10 minutes or until the hood is the desired brown.
- It also tastes delicious when visitors come.
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