2 tablespoons ricotta cheese
1 teaspoon lemon zest
6 sprigs parsley
2 tablespoons pecorino cheese
Bring a large pot of water to a boil. Cook the pierogies in the boiling water for 5 to 7 minutes or until they start to float. Drain and place pierogies in a baking dish.
In a saucepan, add shallots and garlic to olive oil. Then add oregano, cook for 30 seconds. Add tomato paste and chopped roma tomatoes. Season with salt and cook for 1 hour in a 300°F oven, covered, or until thickened to sauce consistency.
Season sliced eggplant with salt and allow to sit in a strainer for 1 hour to remove excess liquid and bitterness. Add olive oil to frying pan and heat to about 375°F. Dredge eggplant slices in flour and fry until golden brown and crispy.
Dress the pierogies with tomato sauce mix, ricotta, lemon zest, parsley and pecorino in baking dish. Bake in a 350°F oven until hot and cheese has melted, about 7 minutes. Garnish with fried eggplant slices.
Serves 2 people.
Sweet Potato Pierogies with Brown Butter, Almonds and Whiskey Caramel Apples
6 Mrs. T's Sweet Potato Pierogies made with Whole Grain
2 tablespoon butter
1 teaspoon lemon juice
1 tablespoon sliced almonds
1 granny smith apple, cored and sliced
1 tablespoon sugar
1 tablespoon heavy cream
1 tablespoon crème fraiche
1 teaspoon butter
¼ teaspoon salt
¼ teaspoon cinnamon
1 tablespoon whiskey
Bring a large pot of water to a boil. Cook the pierogies in the boiling water for 5 to 7 minutes or until they start to float. Drain and set pierogies aside.
Heat 2 tbsp butter in a sauté pan until it begins to brown, add pierogies. Sauté to give a light color, add almonds and lemon juice.
Caramelize sugar in a separate sauté pan then add apples. Cook for 1 minute then add heavy cream, 1 tsp butter, salt, cinnamon and whiskey. Cook until tender.
Place the pierogies on a plate, top with whisky caramel apples, then top with crème fraiche and sprinkle with powdered sugar.
Serves 2 people.