European
Hungary - Vegetarian
Sajtos Nudli
Chef's Menu Description
Tender homemade potato nudli tossed in golden foaming butter and smothered with grated Hungarian Trappista cheese, dollops of sour cream, and fresh chives.
Ingredients
- • 500g waxy potatoes, boiled, peeled, and mashed smooth
- • 150g plain flour and 1 egg
- • 40g butter
- • 150g Hungarian Trappista or Edam cheese, finely grated
- • 150ml sour cream (tejföl)
- • 1 bunch fresh chives, snipped
- • Salt and black pepper
Preparation Steps
1
Phase 1
Knead riced potatoes, flour, egg, and salt into a pliable dough. Roll into ropes on a floured surface and cut into 3cm cylindrical dumplings.
2
Phase 2
Boil in a large pot of salted water for 3 minutes until dumplings float to the top. Lift out with a slotted spoon.
3
Phase 3
Toss the hot nudli in foaming butter in a warm pan until lightly glazed.
4
Phase 4
Transfer to warm bowls, scatter with plenty of grated cheese, spoon over sour cream, and finish with snipped fresh chives.