This one is a a great example of specialized Hungarian home cooking. One that requires extra care, homemade noodles no less and of course the use of good quality túró. Túró is similar to fromage frais, but is not. Túró is often translated, very erroneously, as cottage cheese, but it bears no relation to cottage cheese. It would in fact be a travesty if you tried to make túrós csusza with cottage cheese. I suppose you could concoct a túró-like mixture from well drained farmer's cheese and cream cheese, but still it won't be túró. Whatever you do, short of making your own túró or come up with an alternative, I advise you to refrain from using both cottage cheese or ricotta. In any case you owe it to yourself for making túró at least once.
1 batch of noodles
HUNGARIAN CURD CHEESE NOODLES
30 g slab bacon, diced
2 Tbsp butter, melted
salt to taste
1-1/2 cups túró
2/3 cup sour cream
• Make a batch of noodle dough.
• Roll it out thin.
• Instead of cutting, tear the rolled out dough into random pieces.
• Cook the noodles in lightly salted water and drain thoroughly.
• Meanwhile cook the diced bacon until it loses its fat. (Do not crisp)
• Take out the small cracklings with a slotted spoon and set them aside.
• Toss the boiled noodles with 2 Tbsp melted butter.
• Add salt to taste.
• Sprinkle with the fried bacon bits.
• Loosely combine the túró with sour cream.
• Divide túró mixture into two parts.
• Combine one part with the buttered pasta.
• Pour the pasta into a buttered ovenproof dish.
• Top pasta with the remaining túró mixture.
• Place in the oven at 350F to heat through.
• Serve immediately.
