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INGREDIENTS

  • 3 spring onions (just cut the green top part)

  • 200g small square flat Pasta

  • 250g arrosto di tacchino (or any other type of turkey arrosto cut into slices)

  • 250g double cream

  • 250g edamer cheese (or any other yellow cow milk cheese good to grate)

  • 1 Tsp butter

1. Preheat the oven to 180°C.

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2. Prepare a pot with boiling water (add some salt to the water) while cutting the turkey arrosto and onion into small pieces. In a pan, add the butter and fry the arrosto with onion for about 5 mins.

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3. In a small pot, heat (on low temperature) ½ of the double cream and add 1/3 of the crumbled cheese. cook the Pasta in the boiling water, until al dente. drain the pasta and add them to the pan with the arrosto and onion. Add some salt and pepper (season to taste) .

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4. Mix the Pasta and double cream in a casserole and add the remaining double cream. Grate the remaining cheese onto the Pasta so that you have a full covered cheese topping.

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5. Leave the casserole in the oven for about 20 mins so that the topping becomes golden brown. The “Schinkenfleckerl” are best served when they are still warm. 

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METHOD

TOTAL TIME: 40 min

An Austrian dish that you usually find austrians cooking at home and not so often in restaurants. Kids love it and so do grown-ups. 

DIFFICULTY GRADE: medium

serves: 2-4

SCHINKENFLECKERL

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