Creamy kassler and leek gratin - Krämig kassler- och purjogratäng

CREAMY KASSLER AND LEEK GRATIN
Krämig kassler- och purjogratäng

4 servings

10 oz kassler (smoke-cured loin of pork, 
warm smoked – it’s really good in the oven
in gratins like this one)

8 oz pasta of your choice
2 leeks
2 oz baby spinach
1 ¼ cup crème fraîche
1/3 cup mayonnaise
1 tablespoon chili sauce (I use the milder type)
ground nutmeg
5 oz strong, grated cheese

Decoration:

fresh spinach
sliced radishes

Heat the oven to 440F.

Boil the pasta until al dente and put it in an oven-proof dish. Trim, rinse and thinly slice the leeks. Chop the spinach but save a few leaves for decoration. Sprinkle the pasta with leek and spinach.

Slice the kassler and lightly brown it without any fat in the frying pan. Mix crème fraîche, mayonnaise, chili sauce and nutmeg. Put the sliced meat in the dish, pour on the sauce and sprinkle with cheese. Bake in the middle of the oven until the surface has a good colour, about 15 minutes. Decorate when serving.

Enjoy!

Bella