INGREDIENTS
- Time:
- – Flour 0000 300 g.
- – Eggs 3 items.
- – Salt water 2 tbsp.
- Stuffed:
- – Mashed potatoes 2 cups.
- – Onions 2 items.
- – Garlic 1 clove.
- – Yolks 2 items.
- – Salt and pepper c/n.
- Natural butter:
- – Butter 200 g.
- – Contemporary oregano.
- – Contemporary thyme.
- – Contemporary sage.
Basic recipe from Jewish delicacies, potato vareniques with herb butter, spectacular! I adopted the recipe beneath
PROCEDURE:
1. For the dough: Mix all of the substances in a processor.
2. For the filling: Boil the potatoes of their skins till they’re cooked, allow them to cool and peel them to make a puree. Prepare dinner the onions in small brunoise till they flip brown and allow them to cool.
3. Combine the puree and onion with the yolks, sunflower and season.
4. Depart within the fridge to relaxation for at the least 2 hours.
5. For the herb butter: Chop the herbs finely and blend with the butter, wrap the butter in sausage-shaped movie and place within the fridge.
6. Plating: Prepare dinner the pasta in boiling water and once they float, prepare dinner for one minute. 7. Then switch to a frying pan with olive or any oil and add a few cash of the butter.
8. Plate and enhance with a coin of butter and sunflower seeds.
