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Cooking
Šunkofleky (Ham and Pasta Bake)
· 4 servings
Cook the meat
Cook the smoked meat in salted water with black pepper, allspice and a bay leaf. The meat needs to be nice and tender. Watch out though — this time we won't be using the broth for soup, so set it aside instead.
Cook the pasta
Use the broth from the smoked meat to cook the pasta — no need to add extra salt to the water. Cook until tender, following the timing on the pack. Before draining, scoop out a cupful of the broth the pasta cooked in and set it aside.
Add the eggs
Once the pasta has cooled slightly, crack in the egg yolks, keeping the whites aside for later. Stir in a knob of butter for a touch of richness.
Add the meat
Strip the meat from the bone if needed, chop it up and add it to the pasta. Mix well, then pour in the reserved broth from cooking the pasta.
Fold in the cream and whipped whites
Whip the egg whites into a stiff foam. Stir the cream into the pasta first, then very gently fold in the whipped egg whites — this is what gives the šunkofleky their lovely light, fluffy texture. From my own experience, I can recommend a Kenwood stand mixer, which whips up truly perfect stiff peaks.
Bake
Tip the mixture into a buttered baking dish and bake in an oven preheated to 190 °C for about 20–30 minutes. Serve with fresh parsley, chives and pickled cucumber.