ReceptnaptárPotato noodles (burgonya-metélt)
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Ingredients
Method
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- Boil the potatoes in their skins in salted water, until easily pierced with a fork, about 25-30 minutes.
- Peel, then press through a sieve or ricer while still warm.
- Let cool, shape into a mound, make a well in the centre, break in the egg, add a pinch of salt, and work in enough flour to form a dough that isn't too firm.
- Knead well, then on a floured board, roll into short, finger-thick noodle shapes.
- Cook in plenty of boiling salted water for 3-4 minutes, until they rise to the surface, then drain.
- Meanwhile heat the lard or butter, add the breadcrumbs, and toast until golden brown.
- Toss the cooked noodles with the toasted breadcrumbs, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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