Savory pasta and ham muffins

Ingredients

For the muffins

• 1 medium-large onion (180 g)
• 2 tablespoons oil
• 250 g sliced pork loin ham
• 2000 ml water
• 200 g farfalle pasta
• 200 ml Gran Cucina Hulala cooking sauce
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried thyme
• 4 eggs
• 250 g Delaco Suplu cheese

For the sauce

• 200 g yogurt
• 10 g chives

Preparation

1. Dice the onion. Heat 2 tablespoons of oil in a pan and cook the onion for 7 minutes, until soft and translucent. 2. Cut the ham into small pieces, add it to the pan and stir over medium-low heat for 3 minutes. 3. Bring 2000 ml of water to a boil. Once boiling, add the farfalle and cook for 10 minutes, until still slightly firm. Drain and put them in a bowl. 4. Pour the cooking sauce over the onion and ham. Add the salt, pepper and thyme, stir and cook over low heat for 2 minutes, then turn off the heat. 5. Separate the eggs. Beat the yolks, then fold them into the pasta. Add 200 g of grated cheese and the mixture from the pan. 6. Beat the egg whites until foamy and fold them in with broad strokes. Divide the mixture among muffin cups and sprinkle the remaining 50 g of cheese on top. 7. Heat the oven to 160°C for 10 minutes. Bake the muffins for 20 minutes, until the cheese on top is golden. 8. Finely chop the chives and mix them with the yogurt. Spoon the sauce over the muffins to serve.