Nut noodles (diosteszta, hungarian sweet pasta)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14⅛ | ounce | Egg noodles |
| 1 | cup | Californian walnuts |
| small | Handful chopped hazelnuts | |
| ⅓ | cup | White sugar |
| Ground cinnamon to taste | ||
| (optional) | ||
| 7 1/16 | ounce | Butter |
| Dark rum (optional) | ||
| Thick cream or creme | ||
| Fraiche | ||
Directions
Cook the noodles in boiling salted water as instructed on the packet.
Rinse well under cold running water and set aside. Process 150g of the walnuts in a food processor until fine. Roughly chop the remaining 50g walnuts. Combine the walnuts, hazelnuts, sugar and cinnamon if using. Melt the butter in a large saucepan, add the noodles and toss until heated through. Pile the noodles on serving plates and place 4 tablespoons of the nut mixture on top of each pile. Sprinkle with a few drops of dark rum if desired and serve with a large spoonful of thick cream or creme fraiche. From: Sherree Johansson Date: 06-09-95 (159) Fido: Cooking