Cooking

“Deconstructed” Pierogies… same great taste, less work

Pierogi, perogy, dumplings, no matter how you call them they are always delicious combination of dough and stuffing. I love pierogies! My family loves pierogies, everyone I know loves them too. Unlimited varieties, from sweet to meaty or vegetarian. The only problem is that it is much easier to eat them then to make ones. It is one of those dishes that you have to spend some time on preparation.  It took me many tries before I mastered the dough. But even now I don’t make them as often as my kids would love to eat them. And then one day  I remembered something my mom was making often and it was probably my favourite summer  meal that satisfy the taste but takes fraction of time to make it. And today I am making them again… Deconstructed pierogies with strawberries and sour cream.

You will need:

500g Tagliatelle pasta

1lb strawberries

1 cup sour cream ( greek yogurt is great too)

2-3 Tbsp sugar

fresh mint for garnish optional

This is how you do it:

In large pot bring water to boil, add salt and cook Tagliatelle according to instructions on the package. Usually about 7 minutes for dry pasta and about 3 minutes for fresh. In meantime crush strawberries with fork into small chunks, add sour cream and sugar. Mix well.

Drain pasta, place on deep plate and top with generous amount of strawberry mixture. Garnish with fresh mint leaves and enjoy.  Easy and delicious meal ready in minutes!

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kids always like this part:)

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my daughter  pays attention to details…

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