Sweet Styrian Noodles (Stiriai Metelt)

Styria is a region of Austria, but this Styrian dish is of Slavic origin, brought into Hungary by the Slavs.

Combination of Fresh ricotta (we call it Turo in hungarian) made out to be a pasta, boiled in water and combined with sweet vanilla flavoured egg mixture then baked in the oven.

Ingredients (for the noodle):

500g fresh Ricotta (dry as possible)

20g Semolina (i use this if the ricotta is a bit wet

130g Plain Flour

2 tablespoon white Sugar

2 Egg yolks (keep the whites)

2 tablespoon sour cream

Pinch of Salt

1 lemon skin grind

Vanilla extract

Mix all above ingredients to form a dough ball. You might have to add some flour if its too wet.

Roll it out to 1-2cm thickness.

Cut 1cm squares.

Cook these squares in boiling water till they rise to the top of the water, then remove them.

The Cream:

4 Eggs separated (use the noodle egg whites here as well)

1 tablespoon Plain Flour

4 Tablespoon white Sugar

1 lemon grind

80g soft Butter

Vanilla essence

Pinch of Salt

Mix the above ingredients for the cream.

Bring 250ml full cream milk to the boil, then pour it to the mix.

Add 5 tablespoon Sour Cream.

Beat the egg whites (6) with 1-2 tablespoon of sugar.

Add the cooked and cooled down ricotta noodles to the egg yolk mix.

Gently add the beaten egg whites.

Pour the mixture into a baking dish.

Bake 180degC oven for 30 minutes, then cover with alum foil and bake another 5-10min.

Check with the wooden skewer if its cooked.

Dust with icing sugar, serve warm.