Pierogi
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
2h (COOK TIME: 30 min / PREP TIME: 1h 30 min)
Medium
2 People
Ingredients
-
150
g
Flour
-
1
Egg
-
1
Tablespoon
Extra virgin olive oil
-
1
Small onion
-
2
Slices
Bacon
-
400
g
Mutti Finely Chopped Tomatoes
-
1
Tablespoon
Mutti Double Concentrated
-
350
g
Potatoes
-
50
g
Butter
-
Mint leaves
-
30
g
extra virgin olive oil
-
50
g
Sour Cream
-
Salt and Pepper
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Pierogi: Method
- Boil the whole potatoes. Prepare the dough for the Pierogi by kneading flour, egg, and oil. Work the dough vigorously until you get a smooth mixture. Shape it into a ball and place it under a bowl for a "bell" rest of at least 30 minutes.
- In a pan, heat the oil and add the chopped onion, then after a few minutes add the Mutti tomato Polpa. Season with salt and pepper, and cook for 8 minutes. Set the sauce aside.
- Prepare the filling by mashing the previously boiled potatoes, then add the softened butter, Mutti tomato paste, salt, pepper, and chopped mint. Mix well.
- Roll out the dough and use a pastry cutter to make circles. Roll them out a bit more with a rolling pin and add a teaspoon of filling in the center. Moisten the edges with water and fold them into a half-moon shape, then seal with the tines of a fork.
- Cook the diced bacon in a pan for a few minutes. Meanwhile, cook the Pierogi in boiling salted water. As soon as they float to the surface, drain them and place them in the pan with the bacon. Sear the Pierogi well on both sides.
- Plate the dish by spreading the tomato sauce at the base of the plate and garnish it with sour cream. Place the Pierogi on the bed of sauce and sprinkle everything with chives.
