Hungarian Tarhonya (Egg Barley)
Tarhonya is a traditional Hungarian egg pasta, often referred to as egg barley due to its small, irregular shape. This simple preparation involves toasting the pasta until golden, then simmering it in vegetable broth until tender and fluffy. It makes a versatile and comforting side dish.
Forkinによるオリジナルレシピ
- 合計時間
- 25 分
- 人数
- 4
- 難易度
- 簡単
下ごしらえ
材料
- 250 gtarhonya
- 1 大さじvegetable oil
- 480 mlvegetable broth, hot
- 0.5 小さじsalt
- 0.25 小さじblack pepper, freshly ground
調理器具
medium saucepan · fork · spoon
作り方
手順
- 1
Heat the vegetable oil in a medium saucepan or skillet over medium heat.
約1 分
調理のヒント： Ensure your pan is large enough to comfortably hold the tarhonya and broth without overflowing.
- 2
Add the tarhonya to the hot oil and stir constantly for 5-7 minutes, until the pasta turns a rich golden brown color.
約7 分
調理のヒント： Toasting the tarhonya evenly is key for flavor and texture, so don't leave it unattended.
- 3
Carefully pour in the hot vegetable broth, then add the salt and black pepper.
約1 分
調理のヒント： Using hot broth helps maintain the pan's temperature and speeds up cooking.
- 4
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pan, and simmer for 12-15 minutes.
約15 分
調理のヒント： Do not lift the lid during simmering to retain all the steam and cook the pasta through.
- 5
After simmering, remove the pan from the heat and let it rest, still covered, for 5 minutes to allow the tarhonya to absorb any remaining liquid.
調理のヒント： This resting period is crucial for the tarhonya to become fluffy and fully tender.
- 6
Fluff the cooked tarhonya with a fork before serving.
おいしく保存
Store leftover tarhonya in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water or broth.