Dessert
Kirschmichel – German Cherry Bread Pudding
DNutri-Score
Not availableIron
1.2 gFibre
per serving
Ham and pasta gratin
A family classic: oven-baked ham and pasta gratin with Parmesan and mozzarella. Preparation takes 25 minutes.
Included in these collections
CNutri-Score
Nutrition per serving4.7 mgIron
Not availableFibre
1,159.1 kcalEnergy
64.6 gProtein
97.7 gCarbohydrates
54.8 gFat
All nutrition per serving
- Energy
- 1,159.1 kcal
- Protein
- 64.6 g
- Carbohydrates
- 97.7 g
- Fat
- 54.8 g
- Fibre
- Not available
- Salt
- 4.7 g
- Iron
- 4.7 mg
- Calcium
- 1,073.7 mg
- Vitamin C
- 6.3 mg
STEP BY STEP
Let's make something delicious.
- 01
Peel the onions and cut into fine strips. Peel and thinly slice the garlic.
- 02
Heat the oil in a deep saucepan. Add the onions and garlic and fry for 2 minutes, stirring. Deglaze with the stock, then pour in the milk. Carefully bring to the boil and season lightly with salt. Add the pasta and cook for about 8 minutes.
- 03
Meanwhile, cut the ham into strips. Fry in a non-stick frying pan without added fat for about 5 minutes, turning regularly, allowing its fat to render.
- 04
Finely grate the Parmesan. Drain the mozzarella and slice or tear into pieces.
- 05
Add the Parmesan and ham to the pasta in the saucepan and season with pepper and nutmeg. Transfer to an ovenproof dish (about 35 x 23 x 6 cm) and top with the mozzarella. Bake in a preheated oven at 200 °C using top and bottom heat for about 20 minutes.
- 06
Wash the thyme, shake dry and strip the leaves from the stems. Remove the ham and pasta gratin from the oven, sprinkle with thyme and serve hot.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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