Pasta and Ham Cake

For the pasta-ham cake, first cook the pasta in plenty of boiling salted water according to package directions until just al dente, then rinse in a colander until cold and drain thoroughly.

Meanwhile, wash, clean and dice the zucchini. Cut the bell bell pepper in half, remove the white dividers and seeds, wash the halves and cut into small cubes. Wash the tomato and chop finely without the stem. Mix zucchini and peppers with pasta, tomato and peas and season everything with salt and bell pepper.

Cut the ham into strips about 2 cm wide. Remove the rind from the cheese if necessary and grate finely. Mix eggs and curd, add cheese and season the mixture with salt and pepper.

Preheat the oven to 180 °C. Brush the springform pan with olive oil and line it completely with strips of prosciutto, also folding some strips up the sides of the pan lengthwise and letting them overlap. Mix the pasta mixture with the egg cream and pour into the mold. Fold the overlapping strips of ham over the filling so that the surface is completely covered.

Bake the pasta cake in a hot oven (center) for about 35 minutes. If the ham is browning too much, cover the pan with aluminum foil. Let the pasta-ham cake stand briefly, then remove from the pan and place on a plate. Cut into cake pieces to serve.

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