European
Hungary - Pasta and Grains
Mákos Metélt
Chef's Menu Description
Broad Hungarian egg noodles bathed in warm foaming butter and coated with freshly ground blue poppy seeds, powdered sugar, and a touch of lemon zest.
Ingredients
- • 400g Hungarian broad egg noodles (szélesmetélt)
- • 160g blue poppy seeds, freshly finely ground
- • 80g icing sugar
- • 50g unsalted butter
- • Zest of half an unwaxed lemon
- • Pinch of fine salt
Preparation Steps
1
Phase 1
Finely grind the poppy seeds in a coffee or spice grinder. In a bowl, blend the ground poppy seeds with sifted icing sugar and finely grated lemon zest.
2
Phase 2
Cook the egg noodles in boiling lightly salted water for 7 minutes until tender. Drain thoroughly in a colander.
3
Phase 3
Melt the butter in the warm pasta pot until aromatic and foaming. Add the drained hot noodles and toss gently until every strand is thoroughly coated in butter.
4
Phase 4
Scatter the sweet ground poppy seed mixture across the hot buttered noodles. Toss gently or layer in bowls, serving immediately with an extra dusting of icing sugar.