European
Hungary - Vegetarian
Túrós Csusza
Chef's Menu Description
Vegetarian Hungarian curd cheese pasta: rustic square pasta ribbons tossed in hot butter, fresh Hungarian curd cheese, and chilled thick sour cream.
Ingredients
- • 400g Hungarian square pasta (csusza tészta)
- • 300g curd cheese (tehéntúró) or dry cottage cheese
- • 250ml thick sour cream (tejföl)
- • 50g unsalted butter, melted
- • Sea salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Cook square pasta in plenty of salted boiling water for 7 minutes until al dente. Drain thoroughly.
2
Phase 2
Toss the hot drained pasta with melted foaming butter in a warm bowl until well coated.
3
Phase 3
Crumble half the curd cheese over the pasta, tossing gently to allow the cheese to melt slightly into the noodles.
4
Phase 4
Dish into warm bowls, dollop with thick cold sour cream, crumble the remaining fresh curd cheese on top, and season with cracked black pepper.