Saturday, February 21, 2009
Nudeln in Sahnesosse / Pasta in cream sauce
Recipe for 4
300 gm dried pasta (fusilli-spirals, farfalle-butterflies, etc.)
300 gm cooked ham, sliced and cut into small squares
1 big white onion, diced
1 to 2 tbsp lemon juice
salt to taste
For bechamel sauce:
30 to 50 gm butter
2 heaped tablespoons wholewheat flour (Vollkornmehl)
400 ml milk
50ml to 100 ml creme fraiche or whipping cream
4 hard-boiled eggs
Bring enough water to boil in a pot for cooking the pasta. When the water boils, add the pasta. Cook till soft enough. Drain and put aside.
Make the bechamel sauce by melting the butter in a saucepan (kasserole in German). Add the flour, mix well with the butter. Add the milk, stirring all the time with a whisk to prevent the sauce from getting clumps. Then add the cream, stirring till well mixed. When the sauce is done, reduce heat. Add the diced onion and ham. Add the lemon juice and salt to taste.
Serve with hard-boiled egg and a sprinkle of parmesan cheese.