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Potato & Goat Cheese Pierogies
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Source: Small Plates 2011
| For the Potato Pierogi: pasta dough | |
| 2 large | Idaho potatoes, (peeled, boiled, hand mashed, dried in the oven, and cooled) |
| 3/4 cups | softened goat cheese |
| 1 small | red onion, minced and sautéed |
| 1 tsp | chopped chives |
| 2 oz | heavy cream |
| salt, to taste | |
| pepper, to taste | |
| In a large mixing bowl, combine all the ingredients, except the cream. Add the cream as needed to adjust the consistency (it should have the feel of stiff mashed potatoes). Roll the dough into 1/8-inch thick sheets and then cut 2-inch circles out of that. Place a heaping tablespoon of filling onto each circle and fold into a half-moon shape. Seal with a beaten egg and gently sauté in olive oil. Caramelized onions: | |
| 1 | onion, sliced |
| 3 tbsp | butter |
| salt, to taste | |
| pepper, to taste | |
| chopped thyme, to taste | |
| In a sauté pan over low heat, sauté the onion in the butter with the salt, pepper, and thyme. Truffle crème fraiche: | |
| 1 cup | crème fraiche |
| 1 tbsp | white truffle oil |
| 1 tsp | chopped black truffle pieces, (optional) |
| salt, to taste | |
| pepper, to taste | |
In a bowl, combine all the ingredients.
To assemble:
Plate the pierogies and top with caramelized onions and a dollop of the truffled crème fraiche.
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