INGREDIENTS
- For the mass:
- – Flour 0000 350 g.
- – Sizzling water 150 cc.
- – Vegetable oil 2 tbsp.
- – Sal 1 cda.
- For the filling:
- – Papa 1 kg.
- – Onions lower into brunoise 2 or 3 items.
- – Sal 1 cda.
- – Pepper 1/2 tbsp..
- – Ricotta 230 g.
- For the sauce:
- – Rooster soup.
- – Crispy onion.
VARENIKES, the title comes from the verb варити, which suggests “to prepare dinner.” Potato filling with onions and ricotta, home made dough and broth and crispy onion sauce.
PROCEDURE:
1. Combine the salt with the flour in a bowl, add the oil and blend with the assistance of a fork.
2. Add the water little by little (if vital, use 10ml extra) and incorporate by hand.
3. Go all the way down to the counter and knead till clean. Wrap with plastic wrap and put aside.
For the filling:
1. Boil the potatoes complete and with pores and skin in water till they’re tender. Peel them and step on them. Add salt and pepper.
2. Minimize the onions into brunoise and brown them in a frying pan with vegetable oil over very low warmth (virtually confit). Take away from warmth and reserve.
3. Drain the liquid from the ricotta with a strainer or clear material.
4. Combine all of the components in a bowl and season with salt and pepper.
For the sauce:
1. For the crispy onion, lower 2 onions very finely (might be with a mandoline), go away them in milk for about 2 hours.
2. Take them out, dip them in flour and instantly into the new oil.
