Polish Gnocchi - Pirosque
The Polish gnocchi serves (as a slash twig) as a substitute for pasta, for soup.
Pasta Ingredients:
1 kg of wheat flour
1 ½ cup of warm water
1 tablespoon margarine
1 large egg
1 tablespoon of salt (coffee)
Filling:
1 ½ pound of crushed fresh ricotta
1 potatoes cooked and squeezed
1 whole large egg
½ teaspoon of salt
1 pinch of sweet paprika (optional)
How to prepare the filling:
In a bowl, put the stuffed ricotta, boiled and squeezed potatoes, whole egg, salt and a pinch of sweet paprika.
Mix well until uniform.
Method of Preparing the Shooting:
Mix the wheat flour with the salt, margarine, egg, and warm water gradually, until alloy, without sticking in the hands.
Open the dough 1 centimeter thick with the floured table cut the dough with the mouth of a small glass.
Put in the center of the dough 1 tablespoon shallow filling, fold in half close the gnocchi by squeezing well with a fork the edges, so they do not open, at the time of cooking.
Cook in a large cauldron with 2 liters of water
When the water boils place the piroquers, leave cooking for 20 minutes.
Sauce:
3 large grated onions
50 grs. Of bacon
½ pound cooked and sliced Calabrian sausage
1 tablespoon oregano
1 teaspoon thyme, dry or fresh (optional), can be exchanged for oregano, and parsley with chopped stem
4 tablespoons butter
Way of preparing:
Wash the sausage, cook covered with water, then cooked, remove the skin and cut into slices.
In separate fry the bacon in butter, add the grated onion, oregano the thyme, add the sausage baked in slices, fry until golden.
Note:
The pirosques serve to replace the pasta in the soup.
Cook the piroques in the meat broth or vegetable broth.
Piroques are also used to make boiled cakes.
The Polish gnocchi serves (as a slash twig) as a substitute for pasta, for soup.
Pasta Ingredients:
1 kg of wheat flour
1 ½ cup of warm water
1 tablespoon margarine
1 large egg
1 tablespoon of salt (coffee)
Filling:
1 ½ pound of crushed fresh ricotta
1 potatoes cooked and squeezed
1 whole large egg
½ teaspoon of salt
1 pinch of sweet paprika (optional)
How to prepare the filling:
In a bowl, put the stuffed ricotta, boiled and squeezed potatoes, whole egg, salt and a pinch of sweet paprika.
Mix well until uniform.
Method of Preparing the Shooting:
Mix the wheat flour with the salt, margarine, egg, and warm water gradually, until alloy, without sticking in the hands.
Open the dough 1 centimeter thick with the floured table cut the dough with the mouth of a small glass.
Put in the center of the dough 1 tablespoon shallow filling, fold in half close the gnocchi by squeezing well with a fork the edges, so they do not open, at the time of cooking.
Cook in a large cauldron with 2 liters of water
When the water boils place the piroquers, leave cooking for 20 minutes.
Sauce:
3 large grated onions
50 grs. Of bacon
½ pound cooked and sliced Calabrian sausage
1 tablespoon oregano
1 teaspoon thyme, dry or fresh (optional), can be exchanged for oregano, and parsley with chopped stem
4 tablespoons butter
Way of preparing:
Wash the sausage, cook covered with water, then cooked, remove the skin and cut into slices.
In separate fry the bacon in butter, add the grated onion, oregano the thyme, add the sausage baked in slices, fry until golden.
Note:
The pirosques serve to replace the pasta in the soup.
Cook the piroques in the meat broth or vegetable broth.
Piroques are also used to make boiled cakes.
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