Preparation For Cogat Free

Pierogi z fenkułem the suszonymi pomidorami

The filling for these dumplings - with potatoes, dill ricotta and Italian - is one of my favorite stuffing. Not everyone will appeal, definitely need to like the taste of fennel. I like it very much:) fennel, accompanied by sun-dried tomatoes, also appears in omaście, so beware, if someone does not respond is a vegetable, you should replace them with something else, such as onions, leek and cabbage. In preparing the dumplings for the first time benefited from a provision in the proposed pierogi dough on blog issue of Taste and to be honest, I'm very pleased with the result. Cake (no eggs) is very artistic and well it sticks dumplings. Asia she was right, it is the perfect pierogi dough!

Ingredients the dough (for about 40 dumplings):

· 300 g wheat flour

· pinch of salt

· 250 ml of hot water

· 30 g butter

Sift the flour into a bowl, add salt. Put hot water and melt the butter, gradually pour into the flour, stirring all the spoon. Combine ingredients and put them on floured pastry board podsypaną. Wygniatać dough with hands for about 7 - 8 minutes, if podsypując need to flour so that dough does not kleiło up. Prepared dough covered with damp cloth and allow to stand 30 minutes. Then put them on the pastry board, wygniatać for about 1 - 2 minutes, divided into 3 - 4 parts, and each successively rozwałkowywać a thin pancake (about 2 - 3 mm), showered pastry board and roll in flour. Glass cutting wheel, the center put one heaping teaspoon of filling. Consist of dough in half and carefully agglutinate ravioli edges, stack them on the pastry board or counter. Cover with a cloth to the cooking time, not to obeschły. In a large pot, boil salted water and both will be raging, put the first batch of dumplings. Reduce heat and cook ravioli for about 15 - 30 seconds, counting from the time of their departure to the surface. Pick out with a slotted spoon and arrange on a plate while maintaining the spacing.

Stuffing:

• 3 large potatoes

• 1 onion

· half large fennel bulbs

· 150 g ricotta cheese (or other white cheese)

· 1-2 tablespoons of plain yogurt

• 1-tbsp grated parmesan

• 1 teaspoon fennel seeds

· nutmeg

· salt and pepper

· olive

Peel the potatoes, boil, drain, mash with a fork to mush. Onion and fennel finely, fry in olive oil in a frying pan for several minutes. Mix the potatoes, add ricotta, parmesan cheese and yogurt. Stir, season with nutmeg, salt and pepper. Add fennel seeds and mix. Ready to fill stuffing dumplings.

Omasta:

· half large fennel bulbs

· dozen dried tomatoes

· olive

· salt and pepper

Chop into pieces fennel, sauté in olive oil in a frying pan for several minutes. Season with salt, pepper, add chopped tomatoes, mix well. Add cooled down pierogi and fry until they become crispy. Put on plates.

Dumplings can also reheat in the oven and immediately pour butter on a plate with olive oil, fennel and dried tomatoes.