Tatrzańskie pierogi z oliwą szczypiorową (Drukuj)
Delikatne pierogi z tatrzańskim serem podane z aromatyczną oliwą szczypiorową, doskonałe jako pocieszający posiłek.
# Składniki:
→ Dumplings
01 -
250 g Tatra cheese or farmer’s cheese
02 -
1 large egg
03 -
100 g all-purpose flour
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
→ Chive Oil
06 -
50 ml olive oil
07 -
30 g fresh chives, finely chopped
08 -
1 clove garlic, minced
09 -
Salt to taste
# Kroki wykonania:
01 -
In a mixing bowl, combine the Tatra cheese, egg, flour, salt, and pepper. Mix until a soft dough forms.
02 -
On a floured surface, roll out the dough to about 1 cm thick and cut into squares or circles.
03 -
Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook until they float to the surface, about 5-7 minutes.
04 -
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, then stir in the chopped chives and season with salt. Remove from heat.
05 -
Once the dumplings are cooked, remove them from the water with a slotted spoon and place them on a serving plate. Drizzle with the chive oil before serving.
# Uwagi:
01 -
For added flavor, consider adding grated cheese or herbs to the dumpling mixture.
02 -
Serve with a side salad or sautéed vegetables for a complete meal.
03 -
This dish pairs well with a light white wine, such as Sauvignon Blanc.