Hungarian Walnut Pasta
The Hungarian kitchen offers a few interesting dishes for the curious tongue - including sweet main courses.
Sweet main courses
A new country always also offers a few new experiences for the tongue. If you hear Hungary you usually think about Goulash, hot paprika and maybe the fish soup.
What I really didn't expect was their tendency towards sugared main dishes.
What I really didn't expect, either, was the fact that these sweet dishes actually taste pretty good.
Pasta with Walnut
One dish I really fell in love with is Diós Téstza - walnut-pasta. And because it's not even difficult to make them yourself and maybe you're curious yourself now, here a recipe for them:
- 500g ribbon noodle/tagliatelle
- 150g grounded walnut
- 100-150g sugar (depending on how sweet you want it to be)
- 75g butter
- p.r.n. 1TL citron juice (depending on what you like)
Cook the noodles like instructed on their packaging.
While the noodles cook, mix the grounded walnut with the sugar and put the mixture away.
When the noodles are done, mix them with the butter (and the citron juice) - melting the butter before this might make the task easier.
Serve the noodles and, when put on the plate, cover them with the walnut-sugar-mixture. I prefer to cover them so much that I can't really see my noodles anymore (like most people in Hungary do), but the final amount you want to use is up to you.