Spaghetti Pancakes with Apple and Ham Filling

A great pasta dish for any occasion:

Cook spaghetti in 3 quarts of salted water until al dente, then rinse when cool. Stir in 1 tbsp oil. Stir in milk, egg, flour and salt until smooth. Remove seeds from 3 tomatoes and cut into cubes. Roast pine nuts in a frying pan without fat. Cut ham into strips. Peel and dice onions. Rinse parsley, remove coarse stems and chop. Peel 1 1/2 apples and cut into coarse sticks. Drizzle with wine.

Sauté onion cubes in 1/2 tbsp oil, add ham and sauté as well. Add apple sticks, sauté briefly and extinguish with 200 ml white wine, cook a little – the apples must not become too soft – set aside. Grind 80 g pine nuts with 30 ml whipped cream. Sauté the quantity with a tsp of oil until soft, add the remaining whipping cream and 100 ml of white wine, season with salt, pepper and Tabasco. Cook a little, add diced tomatoes and chopped parsley. Set aside. Cut remaining half apple with peel into 12 wedges, cover with water just enough to cover. Set aside 12 parsley leaves. Heat oil in a frying pan, lightly fry a quarter of the spaghetti, season with salt and pepper, add a quarter of the pancake batter on top. Fry on both sides until golden brown and keep warm in the stove. Proceed in the same way for the other three spaghetti pancakes. Heat the apple-ham filling, season again. Pine nut sauce

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