Makaron z Truskawkami
The quintessential Polish summer lunch: tender hot egg pasta coated in freshly crushed sweet strawberries whipped with thick sour cream, vanilla, and a dusting of sugar.
Ingredients
- • 300g Polish egg pasta (spirals, shells, or wide ribbons)
- • 500g ripe sweet fresh strawberries, hulled
- • 150g Polish sour cream (śmietana 18%) or full-fat Greek yoghurt
- • 2 tbsp caster sugar or honey
- • 1 tsp vanilla sugar (cukier wanilinowy)
- • Fresh mint sprigs for garnish
Preparation Steps
Cook the pasta in a large pot of lightly salted boiling water until tender al dente. Drain well in a colander, tossing with a drop of melted butter or neutral oil to prevent clumping.
Reserve a handful of pristine strawberries for garnish. Place the remaining ripe strawberries in a mixing bowl with the caster sugar and vanilla sugar. Use a fork or potato masher to crush them into a rustic, juicy compote with luscious fruit chunks.
Whisk the thick Polish sour cream into the crushed strawberries until the sauce transforms into a dreamy, velvety pastel-pink strawberry cream.
Divide the warm pasta among shallow bowls. Ladle the generous strawberry cream sauce over the pasta, garnish with sliced fresh strawberries and fresh mint leaves, and serve.