Last post I shared with you my favorite Hungarian recipe that also just happens to be my favorite mom-recipe ever. Today I’m giving you Little Buddha’s, and they couldn’t be more different. Just like the two of us, I guess.
Us, in our better looking days…
Whereas mine demands what seems to be one of the more expensive cuts of meat out there, Little Buddha’s choice is peasant food- essentially cheesy noodles, though NOTHING like you’ve come to expect from your standard mac and cheese.
This dish is not only a perfect example of just how heavy Hungarian food can be, but also an example of just how simple it is as well. Túrós Testa (pronounced two-dosh tay-sta) has four ingredients (not counting salt and pepper): noodles, cottage cheese, butter and sour cream. While this combination may sound pretty gross, it’s surprisingly better than you’d think. Also, the only cooking involved is boiling the noodles-everything else is just mixed in and heated from the hot noodles.
While Little Buddha loves this every which way, my favorite way to eat it is the NEXT day. Why? Because the reheat of this can’t really be done in the microwave. Rather, it’s crisped up low and slow in a heavy-bottomed skillet giving it a nice brown, crunchy crust.
THAT’s how I like it.
Mama’s a brand snob about this. Just her preferences.
Do not use low-fat dairy on this. Mama Buddha says low or non-fat versions tend to be watery and would throw off the consistency of the dish. Therefore, get ready for this to sit pretty heavily in your stomach. You’ll no doubt have the energy afterwards to go plow ten fields.
1 lb kluski egg noodles
24 ounces cottage cheese
16 ounces sour cream
¼ cup unsalted butter
salt and pepper, to taste
1. Boil the noodles in salted water until just al dente. Drain and return to the hot pot.
2. Add the butter and cover until just melted. Mix in the rest of the ingredients and add salt and pepper to taste.
That’s it. Seriously.
If you want to reheat it to crispy, melt a bit of butter to coat the bottom of a cast iron skillet. Add the noodles and let them crisp, mixing occasionally so all the edges feel the love.