Ham burial
The ham burial , and more rarely also ham death , is a classic casserole dish in Westphalian and Rhenish cuisine . It is a potato casserole or a pasta casserole (with Fleckerl in Austria) to use leftovers , to which bone ham and bacon leftover are added in the classic form .
preparation
To prepare the casserole, smoked or cooked ham and sometimes belly and bacon are cut into small pieces and boiled in water until it is done. The ham broth is collected in order to add it to the dish later. Onions are cut into small pieces and mixed with the ham. The ham broth is mixed with cream and eggs and seasoned with salt and pepper. Then the bacon and onion mixture is layered with sliced jacket potatoes in a baking dish and the egg mixture is poured over it. Finally, butter is added to the casserole and it is baked in the oven.
The ingredients and the preparation can vary regionally and according to personal preferences. The summer version is a casserole without eggs and cream, in which fresh tomato pieces are added to the casserole and which is topped with basil at the end .
In the case of a classic pasta casserole with ham, the pasta is cooked in advance and then fried in butter, then mixed with a sauce of fried onions, roux with meat broth and cream, and Parmesan cheese and layered in a mold with cooked or smoked ham. Put some Parmesan cheese, butter and breadcrumbs on the top layer of pasta and the casserole is gratinated in the oven .
Origin of name and culture
The ham burial is a recipe from Westphalian cuisine and especially from East Westphalian cuisine. It appeared under this name in cookbooks of the late 19th and early 20th centuries. It was originally developed as a dish to use valuable leftover ham from the ham bone and thus developed into a classic leftover food.
The ham burial also met with literary resonance and appeared in the novels Der Mädchenkrieg by Manfred Bieler from 1979 and in Uli Brées Free from Vertigo .
See also
supporting documents
- ↑ Lothar Bendel: German regional cuisine from A to Z: With basic recipes to cook at home. Anaconda Verlag, 2013. ( google books ).
- ↑ a b Rita Mielke: "The Rhenish Heart Beats in the Kitchen" Cooking and kitchen traditions as part of the Rhenish identity. In: Bernd Kortländer, Gunter E. Grimm, Joseph A. Kruse (eds.): »Rheinisch« On the self-image of a region. Vol. 9 a of the series »Archive – Library – Museum« of the Heinrich Heine Institute Düsseldorf, Verlag JB Metzler / Springer Verlag 2001; 114. ISBN 978-3-476-01843-4 .
- ↑ a b c d e “Ham burial” In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 50. ISBN 978-3-8313-2475-0 .
- ↑ a b c "Ham leftovers with noodle (ham burial)" In: Sophie Wilhelmine Scheibler : General German cookbook for all stands. 21st edition, Leipzig 1874. ( google books ).
- ↑ Heinz Dieter Pohl : The Austrian kitchen language: a lexicon of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verlag, Vienna 2007, ISBN 978-3-7069-0452-0 , p. 128 .
- ↑ a b c “Ham burial” In: Johanna Titus: All kinds of spicy dishes: 300 tried and tested recipes plus kitchen slips for the second breakfast and for dinner parties. E. Twietmeyer, 1903, p. 103.
- ^ "Ham burial" In: Westphalian cuisine. Honos Verlag, Cologne undated , p. 98. ISBN 3-8299-0615-3 .
literature
- “Ham burial” In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 50. ISBN 978-3-8313-2475-0 .
- “Ham burial” In: Westphalian cuisine. Honos Verlag, Cologne undated , p. 98. ISBN 3-8299-0615-3 .
