Makaron z Serem
A deeply nostalgic Polish comfort meal beloved by generations: hot ribbons of egg pasta tossed with crumbled whole-milk farmer's curd cheese (twaróg), melted farm butter, sugar, and cinnamon.
Ingredients
- • 300g Polish ribbon egg noodles (wstążki) or broad macaroni
- • 250g Polish farmer's curd cheese (twaróg półtłusty), coarsely crumbled
- • 40g unsalted Polish butter
- • 2 tbsp thick sour cream (śmietana 18%)
- • 2 tbsp caster sugar (adjust to taste)
- • 1/2 tsp ground cinnamon
- • 1 pinch fine sea salt
Preparation Steps
Cook the egg ribbon noodles in a large pot of boiling salted water for 7 to 8 minutes until tender yet retaining a delicate bite. Drain thoroughly in a colander.
Return the hot drained pasta immediately to the warm pot. Add the butter and thick sour cream, tossing vigorously so the residual heat melts the butter into a glossy coating across every ribbon.
Crumble the fresh twaróg curd cheese directly into the warm noodles, folding gently with a wooden spoon so the cheese warms through and softens without completely liquefying into a paste.
Divide the steaming cheesy noodles into warm bowls. Dust liberally with caster sugar and fragrant ground cinnamon, serving immediately.