Egg Pasta with Bacon and Onion (Tarhonya)
Healthy, because
Even smarter
Nutritional values
The Hungarian egg barley, called Tarhonya, is rich in high quality protein, which is very important for muscle building and maintenance. The eggs also provide all fat-soluble vitamins and the nutrient combination calcium and phosphorus for healthy and strong bones. The antibiotic sulphides from the onions can render pathogenic bacteria harmless.
Those who prefer to do without meat can replace the turkey bacon in the Tarhonya with a spicy hard cheese. Some freshly chopped parsley also looks good on the dish before serving.
(Percentage of daily recommendation)
| Calorie | 1,420 cal. | (68 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 108 g | (93 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 51.3 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- ½ tsp salt
- 4 eggs (depending on size)
- 50 grams Fat (Lard)
- 400 grams sliced Bacon
- 1 onion
- 3 garlic cloves
- 1 Tbsp chopped parsley
Preparation steps
Place the flour on a pastry board and make a well in the center. Sprinkle salt evenly over the flour. In a bowl, whisk the eggs to loosen, pour into the well and mix with the flour. Knead to a firm but pliable dough. Cover and let rest 1 hour. Divide the dough into manageable pieces and rub through a coarse wire screen onto a floured board.
Dry the grains on the floured pastry board overnight. (Once dried, the grains can be stored for a longer period of time.)
Peel and halve the onions, cut into half moons. Peel the garlic. Cut the bacon into strips.
Place the grains in a fine sieve and shake to remove excess flour. In a saucepan, melt the lard and saute the onion, garlic and bacon until golden.
Pour the grains into a saucepan with 2 cups of boiling water per cup of grains and a little salt, cover and simmer until soft but not mushy, about 5 minutes.
Serve the grains topped with the onion, garlic and bacon. If desired, serve with fresh bread.
