Noodles with Curd Cheese
Rezance s tvarohom, a beloved Slovak and Czech dish, translates to "noodles with curd cheese." Rooted in Central European peasant traditions, it reflects the region’s resourcefulness, turning simple, locally available ingredients into hearty meals. Its history ties closely to the Austro-Hungarian Empire, sharing similarities with dishes like Hungary's Túrós csusza"and Poland's Kluski z serem.
Traditionally enjoyed sweet or savory, it highlights the Central European blur between dessert and main course. This comforting, nostalgic dish remains popular for its simplicity and cultural significance.
Variations of this dish are found across Europe, showcasing the timeless appeal of pairing pasta with dairy, each region adapting it to their tastes and culinary customs.
Serving:
6
Preparation time:
15 min
Calories per person:
Ingredients
Marodi Wide Noodles: 250 grams
Fresh cow's cheese: 250 grams
Butter: 80 grams
Warm milk: 2 tablespoons
Powdered sugar: 4 tablespoons
Preparation instructions:
- Cook the wide noodles in boiling water according to the instructions on the package, then drain them
- Add the fresh cow's cheese to the still-warm noodles and mix well
- Add powdered sugar to taste – the recipe suggests 4 tablespoons, but feel free to adjust the amount to your preference
- Finally, add warm milk and melted butter
- Mix everything carefully to ensure the ingredients are evenly combined
- If desired, add a little more sugar or cinnamon for extra flavor
Nutritional value:
Carbohydrates: 38.5 grams
Proteins: 9.83 grams
Fats: 13.33 grams
Origin of the recipe:
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