Buy all ingredients right below the recipe
Ingredients
- 250 g wide noodles
- 300 g smoked pork shoulder
- 3 pcs eggs
- 200 ml cooking cream
- 100 ml milk
- 2 cloves garlic
- 1 bunch fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon lard
- 2 tablespoons breadcrumbs
Steps
- 1Preheat the oven to 170 °C. Grease a baking dish with lard and sprinkle with breadcrumbs.
- 2Peel and crush the garlic. In a bowl, mix the eggs with the cooking cream and milk. Cut the smoked meat into approximately 0.5 cm cubes. Cook the wide noodles until al dente in lightly salted water, then drain.
- 3In a large bowl, combine the pasta with the diced smoked meat, chopped parsley, crushed garlic, salt, and pepper. Pour the egg and cream mixture over it and mix thoroughly.
- 4Spread the mixture into the prepared baking dish and bake in the preheated oven for 35 minutes, or until the top is golden brown. After baking, let it rest in the turned-off oven for 15 minutes.
- 5Tip: Instead of smoked pork shoulder, you can also use smoked pork hock or ribs. The dish is even tastier if you don't let the pasta cool down, but mix it with the other ingredients while still warm and put it in the oven. Serve with pickled cucumbers.
