Late last year I had to travel to Warsaw on business. I was lucky enough to travel with my hubby working so well we had the opportunity to cut a little time to explore this beautiful city.
Warsaw is a beautiful city that keeps its history with modernity, is a country with an open scar pain even after the war, at least it was my humble perception, but highlights by their colors and the will of its people forward. Highlights its simple but delicious cuisine, creating nutritious meals with few ingredients and wonderful, admirable characteristic of those countries that have gone through terrible periods of short supply and during which housewives were able to create and bring to the table dishes that stood out for simplicity of the ingredients but at the same time managed to give the necessary nutrition for the family.
During our stay in Warsaw, we had the opportunity to taste a delicious dish called "Pierogi" consisting of ravioli. The dough is very simple and filling varies, I found them stuffed with mushrooms, ricotta cheese, sauerkraut, potatoes, onions, etc.
My husband loved it, so since we got back, I did understand "indirectly" how would you like to eat again the famous Pierogi Warsaw, so well, this humble cook and wife, decided to go to work and fulfill the craving of her husband.
Here is the recipe (hoping that the Polish people do not take offense for attempting to replicate this delicious recipe) and I hope you enjoy it as much as us.
Ingredients:
Dough Flour - 2 ½ cups
Eggs - 1
Water - Tibia, ½ to ¾ cup
Salt - a pinch
For the filling
Papas - 5 large
Onions - 2 medium diced
Cheese - Gouda, or who prefer shredded Pepper
Sal Butter / Oil - 3 tablespoons butter
, oil, sauces, your
preference
Preparation:
Wash and peel potatoes, boil them and mash them. Meanwhile caramelized onions in butter or oil until golden. Mix the onion puree and cheese and season.
Mix all crust ingredients until smooth. No knead therefore not add much water, add just enough water to get together all ingredients.
Put the dough covered with a towel for no more than 30 minutes.
Roll out the dough on a floured surface, should not be too thick, but rather allowing fine enough not to tear the dough.
Cut dough into circles (you can do with a glass of wine) and add the filling. While sealing ravioli (I did brush a little water on the edges) in any way to avoid open during cooking.
Boil enough water in a pot with a little salt. When it boils put the Pierogi, which will go to the bottom of the pot rises to the surface when the Pierogi rise to the surface continue cooking for another 4 minutes. Transfer to a plate and add some olive oil or melted butter with mushrooms, onions, or whatever you want, I added truffle sauce and was delicious.
Buon Appetito!
A memory of this wonderful city!
--- --- EN ESPAÑOL
Pierogi (Typical Polish Ravioli)
By the end of last year I HAD to travel for work to Warsaw. I WAS lucky enough Because I Had the chance to travel with my hubby while I Was working so we Had The Opportunity to cut a little time to explore this beautiful city. Warsaw is a beautiful
City That Keeps STI mixed history with modernity, is a country with an open scar of pain since the war, (at least it was my humble perception) but noted for its colours and the will of his people to move forward. Stands out by its simple but delicious cuisine, which creates with a few ingredients nutritive and wonderful meals, admirable characteristic of those countries that have gone through terrible periods of food shortage and during which housewives were able to create and bring to the table dishes that stood out for the simplicity of the ingredients but at the same time managed to give the necessary nutrition for the family.
During our stay in Warsaw, I had the opportunity to taste a delicious dish called "Pierogi" a kind of ravioli dish. The dough is very simple and filling varies, I found them stuffed with mushrooms, ricotta cheese, sauerkraut, potatoes, onions, etc.
My husband loved it, so since we got back, he was constantly dropping the hint about how much he would like to eat again the famous Pierogi from Warsaw, so well, this humble cook and wife, decided to put her hands on work and to fulfill the craving of her husband.
Here is the recipe (hoping not to offend Poland for my attempting to replicate this delicious recipe) and I hope you enjoy it as much as we did.
Ingredients:
For the dough
Flour - 2 ½ cups
Eggs - 1
Water - Lukewarm, ½ to ¾ cup
Salt - a pinch
For the filling
Potatoes - 5 large
Onions - 2 medium diced
Cheese - Gouda, or whatever you prefer, shredded
Salt
Pepper
Butter / oil - 3 tablespoons
Butter, oil, sauces, your choice
Directions:
Wash and peel potatoes, boil and mash them. Meanwhile caramelize onions in butter or oil until golden. Mix the onions, potatoes puree with cheese and season.
Mix all ingredients for the dough until everything comes together . Don’t over and do not add too much water, add just enough water to get together all ingredients.
Put the dough covered with a tea towel and let rest for no more than 30 minutes.
Roll out the dough on a floured surface, should not be too thick, but rather allowing fine enough so it doesn’t break.
Cut dough into circles (you can do with a glass of wine) and add the filling. Seal the ravioli (I did brush a little water on the edges) in a way to avoid a mess and they open during cooking.
Boil enough water in a pot with a little salt. When it boils add the Pierogi, which will go to the bottom of the pot and then will go back to the surface; when the Pierogi rise to the surface continue cooking for another 4 minutes. Transfer to a plate and add some olive oil or melted butter with mushrooms, onions, or whatever you want, I added truffle sauce and it was delicious.
Buon Appetito!
Here is a memory of this wonderful city!
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