Túrós Csusza (Cottage Cheese Noodles)
Hungarians of all ages love noodles. Given a good
krumplis kocka or túrós csusza, a Hungarian far from home will surely kiss the
cook's hand, for these are the dishes that mother used to make.
Among the Hungarian noodle dishes túrós csusza is the
favorite of my family; it makes a nourishing meal served after a light
vegetable soup.
Ingredients
- 1 pound all-purpose flour
- 3 eggs
OR
- 1 pound Lasagna noodles
- ½ cup thick-sliced hickory smoked
bacon, diced
- 16 ounces large curd cottage
cheese (at room temperature)
- 1 tablespoon oil
- Salt
In a deep mixing bowl mix the flour with a pinch of salt.
Add in the eggs and knead into a hard dough. Work in more flour if necessary.
Roll out the dough on a floured board to a thin sheet and
let it dry for half an hour; cut it into uneven rectangles.
If the lasagna noodles are used, break them up to 1-2
inch pieces.
Half fill a large cooking pot with cold water, add the
oil and a teaspoon of salt. Bring it to a rapid boil and add in the noodles.
Stir it once with a wooden spoon, and cook uncovered on medium heat for 15-20
minutes. Do not overcook
While the noodles are boiling, fry the bacon in a large
pan on medium heat until crispy and golden brown. Transfer the bacon bits to a
plate, and keep them warm.
Drain the noodles over the sink and rinse with warm
water. Shake the strainer a few times to make sure that all the water is
drained off.
Transfer the noodles into the bacon fat; reheat until hot
while stirring gently
Serve immediately on preheated dinner plates, generously
topping the noodles with cottage cheese and bacon bits.
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