European
Hungary - Pasta and Grains
Túrós Csusza Noodle
Chef's Menu Description
Traditional Hungarian square pasta tossed with rich curd cheese (túró), decadent sour cream (tejföl), and crowned with crunchy smoked lardons (pörc).
Ingredients
- • 400g Hungarian square pasta (csusza tészta)
- • 300g Hungarian curd cheese (tehéntúró) or dry cottage cheese
- • 250ml thick sour cream (tejföl)
- • 150g smoked bacon / pork belly, cut into small lardons
- • 1 tbsp rendered lard or butter
- • Salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Sauté the smoked bacon lardons in a skillet over medium heat until deeply browned and crisp (pörc). Transfer the crisp bacon to a plate, reserving the rendered bacon fat.
2
Phase 2
Cook the csusza square pasta in salted boiling water for 6 to 8 minutes until al dente. Drain well and toss immediately in the reserved warm bacon fat.
3
Phase 3
Crumble half the curd cheese over the hot pasta and stir in half the sour cream, warming gently until creamy and luxurious.
4
Phase 4
Spoon into warm bowls, dollop with remaining cold sour cream, crumble remaining fresh curd cheese, and scatter with the hot crunchy bacon lardons.