Traditional Recipe for Ricotta Pierogi with Cream
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The project Recipe for Saudade, a partnership between the Vatican and Bom Gourmet, perpetuates, through a webseries of videos and an e-book, recipes for affection and stories of people who have passed away. The theme of the third video is the Ricotta Pierogi with Nata da Vó Lena.
Mariana Ribas Sartori experienced a true pierogi intensive with her grandmother Helena Ribas while the latter was treated for cancer. From learning, came the idea of opening a restaurant to keep alive the legacy of Vó Lena, who gives her granddaughter’s business its name.
Check out the other videos of the project on the YouTube channels of Vatican It’s from Good Gourmet. The digital book with the ten selected recipes for saudade is scheduled for release in May 2023.
The curation of the recipes was carried out by the Bom Gourmet team and the production has the eyes of chef Guilherme Guzela. Check out the step by step to make the pierogi.
Ricotta Pierogi with Nata da Vó Lena
Ingredients
Pasta:
- 2 eggs
- 50ml of oil
- 1 kg of wheat flour
- Warm water to make the dough
Filling:
- 200g Castelian ricotta
- 100g of fresh cream
- chopped green onion
- salt and black pepper
To finish:
- 200g of fresh cream
- salt to taste
- crispy onions
Method of preparation:
- For the dough, mix the whole eggs with the oil and beat well.
- Place the wheat flour on a countertop and open a hole in the middle. Add the egg and oil mixture there and incorporate the flour little by little.
- Add water until you reach the point where the dough disapproves of your hands.
- Put the dough to rest.
- For the filling, quickly sauté the chives until wilted, remove from the heat and place in another container with the ricotta crumbled with your hands. Add the cream, salt and pepper.
- Open the dough and stuff it according to the desired size. Suggestion: 10g of dough and 12 to 15g of filling per pierogi. Cook in salted water for about four minutes.
- You can serve it like this, with a hot cream sauce with salt and crispy onion sprinkled on top or, after cooking the pasta, quickly toast the pierogis with a drizzle of olive oil in the frying pan and serve with the same hot cream sauce. Enjoy!
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