Folklore attached magical effects to the walnut, but I suspect its most magical attribute is that it is long lasting and requires no special preservation. Blessed with a large walnut tree in our backyard we have an endless supply of fresh walnuts. Walnut is definitely the most favored nut in Hungary. Hippocrates, the father of medicine said that walnuts should be eaten daily. Walnut is an indispensable ingredient in the Christmas celebration; it is the main ingredient in beigli, zserbó, flódni and other delicious confections and cakes. Hungarians often use walnut in everyday dishes as well, such as this one.
WALNUT NOODLES
2 tsp butter
1-1/2 cups walnuts, finely ground
1/4 cup powdered sugar
You will want powdered sugar or confectioner’s sugar for this type of dish. Icing sugar makes the nut mixture somewhat pasty, as it contains cornstarch, and regular sugar will crunch under your teeth. It's easy to make powdered sugar with a small coffee grinder, click on the link above. The alternative is to use what we call "fine sugar" or "extra fine sugar", but these are more expensive.
• Bring a 4-liter pot of salted water to a boil.
• Add the noodles and bring to boil.
• When the fresh noodles boil up they are ready.
• Melt the butter in the pot and return the drained noodles.
• Mix well to coat with butter. Cover and keep noodles warm.
• Transfer the warm buttered noodles to a large warmed serving bowl.
• Generously sprinkle noodles with the sweetened walnut mixture. Serves 4
* or use a 350 g package of fresh Linguine noodles.
1-1/2 cups walnuts, finely ground
1/4 cup powdered sugar
You will want powdered sugar or confectioner’s sugar for this type of dish. Icing sugar makes the nut mixture somewhat pasty, as it contains cornstarch, and regular sugar will crunch under your teeth. It's easy to make powdered sugar with a small coffee grinder, click on the link above. The alternative is to use what we call "fine sugar" or "extra fine sugar", but these are more expensive.
• Bring a 4-liter pot of salted water to a boil.
• Add the noodles and bring to boil.
• When the fresh noodles boil up they are ready.
• Pour the hot noodles though a large sieve and rinse under cold running water.
• Let the noodles drain completely.• Melt the butter in the pot and return the drained noodles.
• Mix well to coat with butter. Cover and keep noodles warm.
• Transfer the warm buttered noodles to a large warmed serving bowl.
• Generously sprinkle noodles with the sweetened walnut mixture. Serves 4
* or use a 350 g package of fresh Linguine noodles.
