Cooking the German Way, p. 156
8 oz. broad noodles
2 eggs
½ pint milk
2 tablespoons sour cream
4 oz. grated Parmesan or other dry cheese
of good flavor
2 oz. butter
Salt
Boil the noodles in salted water until soft. Drain
well. Butter a shallow dish generously. Beat the eggs with the milk and sour
cream; pour into a saucepan and stir the noodles with the rest of the butter.
Gently stir in the cheese and cook together until thickened.
 |
| This kind of cheese was cheaper and seemed easier to use. |
Dish up and scatter a little more cheese over and just
melt the cheese in the oven for a few minutes.
 |
| So melty! |
 |
| (I hope that chickpea penne counts as "broad noodles.") |
My Rating: 3/5 "This isn't much for in-your-face flavor, but the creaminess is pleasant and comforting. I'm not sure why it's called "German Macaroni" since it doesn't call for macaroni noodles. I guess it's an analogy to get its audience to try something new."
Comments
Post a Comment