The Hungarian noodle section may not be as famous or abundant as Italian pasta, but delicious recipes can be found with the right search. Make Somogyi galuska, a simple noodle dish. Coat the noodles with a thick sauce of bacon, onion, garlic, scallion, paprika, parsley, and sour cream. You’ll only need a nokedli maker as a special tool.
- 70 g (~2 1/2 oz) smoked pork fat, diced
- 200 g (~7 oz) smoked slab bacon, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 3/4 tbsp sweet ground paprika
- salt and pepper to taste
- 2-3 scallions, sliced
- a small bunch of parsley leaves, finely chopped
- 250 g (~8 3/4 oz) sour cream
- 350 g (~2 3/4 cups) flour
- 3 eggs
- 250 (~1 cup) + 210 ml (~3/4 cup + 2 tbsp) water
- In a sauté pan, crisp the smoked pork fat in its own lard. Set aside the golden brown fat pieces.
- Fry slab bacon in the hot lard until crisp and golden. Transfer bacon to a plate.
- Sauté onions and garlic in the lard, then return the smoked fat pieces to the pan. Stir in paprika, pepper, and 1 cup (250 ml) of water.
- Cook over medium-low heat until the mixture thickens (10-15 minutes). Add scallions and cook for a minute. In a small bowl, mix sour cream with hot sauce and add it to the pan. Season with salt and cook for 1-2 minutes, then turn off the heat.
- Meanwhile, mix flour, eggs, and 3/4 cup + 2 tbsp (210 ml) of water in a bowl to form a thick batter. Push the batter through a nokedli maker into boiling salted water.
- Cook the dumplings for 3-4 minutes. Drain and stir them into the paprika-onion sauce. Finally, add slab bacon pieces and finely chopped parsley. Adjust salt to taste.