Nothing says comfort like buttered noodles. That this twisted and wide egg pasta is slightly sweet with the subtly aromatic, nutty crunch of poppy seeds makes it all the more delectable and satisfying. You may well have enjoyed a similar recipe of the savory sort. As much as poppy seeds are enjoyed in many world cuisines, I think of them as most epitomizing Eastern European cookery, the stick-to-your-ribs, hearty fare that helps denizens of cold weather weather the cold, and feel loved and coddled. And can't everyone do with a little love and coddling no matter what it's doing outside?
Mákos Tészta - Slightly adapted and modernized from a passed-down-through-the-generations recipes from many different European countries. One of the recipes can be found on Chew.hu.
Serves 4 generously.
Ingredients
1 pound wide egg noodles
1/2 stick butter (4 tablespoons)
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
1/2 cup dark blue poppy seeds (most commonly ground into powder, but I have kept them whole; quite possibly they are available already ground, but I haven't looked for them yet.)
Method
Boil noodles until tender according to package directions. In meantime, melt butter and powdered sugar together. (Usually, the sugar dusts the noodles along with the ground poppy seeds.) Pour into large bowl. Stir in vanilla extract. Drain noodles, then add to butter mixture. Toss to coat well. Divide into bowls. Sprinkle tops evenly with poppy seeds.
This is my recipe for
Presto Pasta Nights, the long-running and very popular Friday night event, created by
Ruth of Once Upon a Feast. The round-up will be online presently, literally within minutes of this post. I have the honors of hosting this week.
Tidak ada komentar:
Posting Komentar