Description
Zarte Bandnudeln und saftiges Schweinefilet verschmelzen mit würzigem Schinken, cremiger Sahnesauce und goldbraun überbackenem Käse zu einem vollmundigen, herzhaften Auflauf mit unwiderstehlich knuspriger Kruste.
Ingredients
Scale
- 250 g Bandnudeln
- 150 g Käse, gerieben
- 500 g Schweinefilet(s)
- 100 g Kochschinken
- 40 g Butter
- 1 Becher Sahne
- 125 ml Brühe
- Salz und Pfeffer
- Majoran
- Wein, weiß
Instructions
- Bring a large pot of salted water to a boil. Add the Bandnudeln (ribbon noodles) and cook according to the package instructions until al dente. Drain the noodles thoroughly, rinse briefly with cold water to stop the cooking process, and drain again.
- Transfer the cooked, cooled noodles to a large mixing bowl. Add 50 grams of the grated cheese and toss well to evenly coat the noodles. Spread the cheese-coated noodles evenly in the bottom of a large ovenproof casserole or baking dish.
- Trim any excess fat from the Schweinefilet (pork tenderloin) and cut it into slices about 2 centimeters thick. Season the pork slices generously on both sides with salt, pepper, and a pinch of dried or fresh marjoram.
- In a large skillet, heat the butter over medium-high heat until foaming. Add the seasoned pork slices and sear them for about 2–3 minutes on each side, until they are nicely browned but not cooked through. Remove the pork from the skillet and arrange the slices evenly over the layer of noodles in the casserole dish.
- Keep the skillet on the stove and pour in the broth (Brühe) and the cream (Sahne), scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer and let it cook for a few minutes to reduce and thicken slightly.
- Season the sauce with salt, pepper, marjoram, and a generous splash of dry white wine. Taste and adjust the seasoning as needed to ensure the sauce is flavorful and aromatic.
- Pour the finished sauce evenly over the pork and noodles in the casserole dish, making sure to cover all the ingredients.
- Slice the cooked ham (Kochschinken) into thin strips and scatter them evenly over the casserole.
- Sprinkle the remaining grated cheese generously over the top, ensuring an even layer to create a golden, bubbling crust when baked.
- Place the casserole in a preheated oven at 200°C (about 390°F) and bake for approximately 20 minutes, or until the cheese on top is melted, golden brown, and forms a crispy crust.
- Remove the casserole from the oven and allow it to rest for a few minutes before serving. Serve the Amsterdamer Fleischtopf hot, garnished with additional marjoram if desired.
Notes
For best results, use a flavorful, nutty cheese such as Emmental or Gouda. Make sure to sear the pork only briefly to keep it juicy and tender. You can add a bit more white wine for a richer sauce, or incorporate sautéed onions or mushrooms for extra depth of flavor. This dish is perfect for preparing ahead and reheating, making it ideal for gatherings or family dinners.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
