Cottage cheese noodles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Wide Fresh (350g) or 8 oz Dried Commercial Noodles (250g) |
| 2 | tablespoons | Butter (25g/1oz) |
| 1½ | cup | Fresh Cottage Cheese (150g/6oz) |
| ¼ | cup | Sour Cream (50ml/2fl.oz) or more |
| X Salt and Freshly Ground Pepper | ||
| 2 | tablespoons | Parsley; finely chopped |
Directions
x Parmesan or Katchkaval Cheese [optional]; grated Boil noodles in plenty of salted water, drain well. Melt the butter in a heavy bottomed pot. Add the noodles and fry for a few minutes until heated through. Fold in the cheese and cream and heat for a few minute more. The cheese should not cook as it becomes stringy and unpleasant. Add salt and pepper, sprinkle with parsley, and serve hot. Some strong, dry, grated cheese, such as parmesan or katchkaval, can be sprinkled on top.
From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd.) By: Oded Schwartz