After reading about their famous cabbage strudel in an article in The New York Times by the late Nora Ephron, a few months ago I finally got myself to Andre’s Restaurant on the upper east side of NYC. Yorkeville was the center of all things Central European at one time and Andre’s is one of those relics. A lot of the food I’m quite familiar with (the Austrians and Hungarians ruled over my part of Croatia for hundreds of years, so the food is pretty similar), but I had never tried túrós csusza. And God, it was heavenly, so I decided that I had to find a recipe and make it at home! The traditional version has bacon in it, but I love pršut so I decided to use that instead. Using low-fat versions is absolutely key as well, because otherwise this would be extremely unhealthy!
- 12 -16 oz of flat egg noodles (Hungarian and German varieties work best)
- 1 to 1 1/2 cups of sour cream (fat free or lowfat!)
- 12 oz container of cottage cheese (fat free!)
- 2 packages of proscuitto
Place the proscuitto under a broiler and cook for a few minutes, until crunchy (but not burnt!). Let cool.
At the same time boil some water and cook the noodles. When done, drain and place into a baking dish along with the sour cream. I usually use my Emile Henry pie pan because it’s just the right size. Mix together the noodle and sour cream mixture and then place the cottage cheese in one row on top. Do not mix it! Next crumble the crispy proscuitto on top.
Place in the oven at 350 degrees for about 10 minutes. This will be enough to warm up and semi-melt the cottage cheese.
Tip: Depending on whether you choose to go the traditional route and use bacon instead of proscuitto, you may have to add salt. As a dried meat, the proscuitto gives the dish all the salt it needs.