Pineapple and kassler au gratin - Kasslergratäng med ananas (retro)

PINEAPPLE AND KASSLER AU GRATIN

Kasslergratäng med ananas

This, I must say, is a very retro dish that I remember from the 70s. I also remember having been to the dentist and going straight back to school after that, looking like a bulldog with one side of the mouth still swollen and numb from burning off some of my gums to allow a very late tooth to grow up … and the first subject I had after that was home economics where we also learned to cook. This recipe is almost exactly what we made that day and I could hardly chew anything at all and was in a hellish pain when the numbness went off.

4 servings

Boiled rice for 4

1 leek
1 orange bell pepper
1 red bell pepper
2 tablespoons butter or margarine
14 oz crushed tomatoes with chili
3 tablespoons finely chopped parsley
1 lb kassler (warm smoke-cured loin of pork)
1 can sliced pineapple

Sauce:

¾ cup heavy cream
¼ cup sweet chili sauce
¾ cup grated, ripe cheese

Heat the oven to 440F. Boil the rice. Trim and shred the leek and dice the sweet peppers.

Heat up the fat in a frying pan and sautée leek and red sweet pepper until glossy but not browned. Add crushed tomatoes and parsley. Mix the rice with the tomato sauce mixture and put it in a greased, oven-proof dish.

Slice the kassler and put it in the bowl on top of the rice and tomato sauce in alternate layers with the pineapple. Put on the orange sweet pepper.

Lightly beat the cream and mix with chili sauce. Spread this on top of the kassler and pineapple and sprinkle with cheese. Bake in the middle of the oven for about 20 minutes.

Enjoy!

Bella