Baked noodles with telemea and dill | Homemade brunch

Name: Baked noodles with telemea and dill | Homemade brunch
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 250 g tagliatelle pasta; 300 g cow's milk telemea; 200 g sour cream; 3 pcs fresh eggs; 1 pc fresh dill; 50 g butter; 1 tsp salt; 1 pinch ground black pepper

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50 min

Under an hour

Sezamo

O budincă sărată tradițională, rumenă și cremoasă, pregătită cu tăiței lați, telemea de vacă, smântână și mărar proaspăt. Un preparat reconfortant de toamnă, perfect pentru un brunch de familie.

Preparation method

Ingredient preparation

Preheat the oven to 180°C and generously grease a baking dish or baking pan with 20 g of butter.

Boil the tagliatelle noodles in a large pot of boiling salted water according to the package instructions, but keep them al dente (about 6-7 minutes). Drain well and immediately toss with the remaining 30 g of butter so they do not stick together.

Grate or crumble the cow's milk telemea into a large bowl and finely chop the fresh dill.

Chef's tip

For an authentic rustic note, you can combine the cow's milk telemea with a little sheep's milk telemea or brânză de burduf if you prefer a sharper, saltier flavor.

The pudding keeps well in the refrigerator for up to 3 days and can be quickly reheated in the oven or in a skillet with a little butter.