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French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Túrós Csusza
Wide flat noodles tossed with fresh curd cheese, sour cream and crisp bacon — savoury, faintly sweet, and one of the few pasta dishes eaten as a main course in Hungary.
Source
Recette de Hungarian home kitchens · 🏺 Traditionnel · Onions cooked slow in fat, a heavy spoon of paprika off the heat, and sour cream stirred in at the end — the same three moves under most of the country's cooking.
Hungarian · curd noodles — An ownerless traditional dish, so no cook is credited. The cited article confirms the small square home-made noodles, the curd cheese, the sour cream and the bacon, and records both the savoury and sweet versions. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 35 min🍽 4 portions🔥 620 kcal🇭🇺 Hongrie
Sans fruits à coque
Étapes
Fry the bacon in a dry pan over medium heat for 8 minutes until crisp. Lift the pieces out and keep the fat in the pan.
Boil the noodles in well-salted water until just tender, then drain them but do not rinse.
💡 Do not rinse. The starch left on the noodles is what makes the curd and cream cling instead of sliding to the bottom of the bowl.
Toss the hot drained noodles straight into the bacon fat so every piece is coated.
Crumble in half the túró and toss again off the heat.
Pile into bowls, spoon over the sour cream, then scatter the rest of the túró and the bacon on top.
Grind over the pepper and serve immediately, while the cream is still cold against the hot noodles.
💡 Astuces
- Cold cream on hot noodles is the point of the dish. Do not warm the sour cream through — the contrast is the whole idea.
- The sweet version — same noodles, túró, sugar and no bacon — is eaten as a dessert course and is equally traditional.
- Túró is not the same as cottage cheese. If yours is wet, hang it in a cloth for an hour first.
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