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 Austrian Schinkenfleckerl


  • 10 ml/2 tsp olive oil

  • 30 ml/2 tbsp dried breadcrumbs

  • 225 g/8 oz/2 cups short-cut macaroni

  • 1 small onion, finely chopped

  • 50 g/2 oz/1/4 cup butter

  • 250 ml/8 fl oz/1 cup soured (dairy sour) cream

  • 2 eggs

  • 225 g/8 oz kaiserfleisch or lean­cooked ham, finely diced

  • 50 g/2 oz Emmental (Swiss) cheese, grated

  • Salt and freshly ground black pepper

  • 3 tomatoes, halved

  • 6 open mushrooms

  • A little extra olive oil


  1. Grease a 15 cm/6 in round, deep cake tin (pan) with the oil and coat with the breadcrumbs.

  2. Cook the macaroni according to the packet directions. Drain, rinse with cold water and turn into a large bowl.

  3. Fry (sauté) the onion in the butter gently for 3 minutes until soft but not brown. Stir the onions and butter into the pasta.

  4. Whisk the cream and eggs together. Add to the pasta with the ham and cheese. Mix well and season to taste.

  5. Spoon into the prepared tin and level the surface. Stand in a roasting tin (pan) with enough cold water to come a third of the way up the tin.

  6. Bake in the oven at 200°C/400°F/gas mark 6 for 30 minutes or until set and the top is golden brown. Remove from the baking tin and allow to cool for 5 minutes.

  7. Meanwhile grill (broil) the tomatoes and mushrooms, brushed with a little olive oil, if liked.

  8. Turn the schinkenfleckerl out on to a serving dish and garnish with the tomatoes and mushrooms before serving cut in wedges.

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