It is very cold here in central NC (in the mid-20s) and icy. And all my boeuf bourguignon is gone (dang). I’m craving carbs and comfort food, but I’m too busy during the week to make a big pasta production. So this week I experimented with cooking some locally made pierogi.
At last week’s farmers market, I visited the booth for Melina’s Pasta and found some delicious-sounding pierogi stuffed with blue cheese and bacon. I had never made pierogi before, but I was assured that it was easy. Boil like pasta and toast lightly in butter. I can do this.
You can use this basic recipe with any kind of pierogi or ravioli. If you live in central NC, find Melina’s Pasta–I HIGHLY recommend the blue cheese and bacon pierogi (how could that combination go wrong, I ask you?). It was a terrific blend of flavors–not too strong on the blue cheese.
Pierogi with Crispy Broccoli and Brown Butter Sauce (serves 2 as an entree or 4 as a side)
- 12 fresh or frozen pierogi
- 2-3 cups finely chopped organic broccoli florets
- 1/4 cup unsalted butter
- 1/4 cup chopped parsley
- Kosher salt and ground pepper, to taste
- In a stock pot, heat water for pasta until boiling.
- Add pierogi to water and cook according to package directions (8 minutes for our frozen pierogi).
- When pierogi are almost done cooking, melt the butter in a large saute pan over medium heat. When foam subsides, add the finely chopped broccoli to the pan and cook.
- Using a slotted spoon or spider, remove the pierogi from the water and add to the saute pan. Cook pierogi on each side until lightly toasted and browned,about 1 minute per side.
- Remove pierogi and broccoli to a warmed bowl and top with chopped parsley.
- Serve immediately.