Central Europe · Volume 38, The Pepper That Came Late, the Herdsman's Pot and the Coffeehouse
Túrós csusza
Hungary
Illustration
- Time
- 1 hour 30
Noodles torn from a rested dough, fried in bacon fat and tossed with curd and sour cream. The recipe is Bíró Lajos's for Magyar Konyha, for four, with every weight; it is a chef's version published in the country's food magazine, and the older curd is the sheep's.
As tradition built it
Serves 4. About 1 hour 30 minutes, including an hour resting the dough.
Ingredients
- 250g pastry flour
- 1 egg
- 100g water
- 3g salt
- 70g smoked bacon, in small cubes
- 100g curd cheese, túró, or sheep's milk curd
- 150g sour cream
Method
- Mix the flour, egg, water and salt to a firm dough and rest it 1 hour.
- Roll it thin and tear it by hand into ragged pieces.
- Boil the pieces in salted water about 2 minutes and drain.
- Fry the bacon cubes until crisp; lift them out and fry the noodles in the bacon fat.
- Toss the noodles with the curd cheese and the sour cream, and serve with the bacon over the top.
What a modern chef changes
The noodle rested longer, the curd warmed
Rung 2
Method
- Rest the dough 3 hours in the fridge; it rolls thinner and tears cleaner.
- Warm the sour cream and curd together to 60 degrees before they meet the noodles, so the dish is hot through and the curd softens.
- Render the bacon slowly from cold for the most fat and the crispest cube.
- Grate a little aged sheep's cheese over, which brings the sharpness the sheep's curd had.