| Cottage Cheese Noodles (Serves 4-6) |
I have included this following recipe simply because I think it is one of the most durable classics of the Ashkenazi repertoire – a cheap, filling and easy to make recipe which gets it’s flavour from the freshness of the cheese and herbs. I sometimes add some freshly chopped garlic for an extra flavour.
350 gr. wide, fresh or 250 (8 oz.) dried commercial noodles
150 gr. fresh cottage cheese
50 gr. butter50 ml sour cream or more
2 tbsp parsley finely chopped
Salt and freshly ground black pepper.
Method
Boil noodles in plenty of salted water and drain well.
Melt the butter in a heavy bottomed pot. Add the noodles and roll the noodles in the hot butter for 3 minutes or until coated and heated through.
Gently fold in the cheese and cream and heat for a few minuets more. The cheese should not cook. When cooked 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.
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