Ingredients
- 2 cups diced white onion
- 3¼ tablespoons chipotle peppers (three peppers roughly chopped)
- 16 ounces roasted sweet potatos
- ½ cup grated Parmesan
- Salt to taste
- ½ cup all-purpose flour
- 1½ teaspoons salt
- ¼ cup warm water
- 3½ tablespoons butter, melted
- 1½ teaspoon salt
- 1 egg
- ¼ cup microplaned parmesan (or grated)
- ½ tablespoon microplaned (or minced) garlic
- ½ tablespoon microplaned (or minced) garlic
- ½ cup basil, sliced
- 10 tablespoons olive oil
- 2 tablespoons grated Parmesan
- ½ tablespoon salt
- ½ teaspoon black pepper
- 8 tablespoons pesto
- 10 tablespoons sour cream (or 5/8 cup)
- ½ teaspoon salt
- ½ tablespoon white balsamic (I use a very high-end product for a lot of recipes; you can sub with lemon juice to taste)
- 4 tablespoons olive oil
- 2-3 peeled garlic cloves (about 1½ tablespoons)
- ¼ pound butter
- 1 tablespoon dried oregano
- ⅛ teaspoon chili flakes
- ⅛ teaspoon salt
- ½ pound maitake mushrooms, sliced (shiitake can be substituted)
- 1 tablespoon microplaned garlic (or minced)
- 2 tablespoons olive oil
- ½ tablespoon salt
- 1 tablespoon white miso
- 1 pint cherry tomatoes
- ¼ cup olive oil
- 1 clove garlic, microplaned (or minced)
- ½ cup honey
- ½ cup white wine vinegar
- 1 tablespoon fresh thyme leaves
- Salt to taste
Preparation
Preheat oven to 400 degrees.
Roast sweet potatoes for 30-40 minutes until a fork is easily inserted.
Remove the skins and place potatoes along with the other ingredients in a food processor and blend until smooth. Set aside.
Mix all dough ingredients together and allow to rest at room temperature for about 30 minutes.
To assemble pierogi:
Roll out dough to a thickness of 1/8-inch (using a pasta roller or a rolling pin).
Cut into 3-inch circles and pipe (or spoon) the filling into center. I fold these like panfried dumplings, but you can fold and press them tightly closed with your fingers.
Add all ingredients to a food processor, blend until smooth, and set aside.
Add all ingredients to a food processor, blend until smooth, and set aside.
In a food processor, blend garlic with olive oil until smooth.
Add all ingredients to a pot and bring to a simmer on medium heat.
Turn off heat and let stand for 20 minutes.
In a mixing bowl, toss mushrooms, garlic, olive oil, and salt. Heat a cast iron skillet on high. When hot, add mushroom mixture, letting them get a deep color (making sure not to stir too much). When desired degree of cooking is reached, pull from heat, and mix in miso very well and cool quickly.
Preheat oven to 450 degrees.
Toss tomatoes, oil, garlic and salt together, place in a single layer on an oven safe pan, and roast in oven until tomatoes are blistered – about 6-10 minutes checking frequently.
Add honey, vinegar, and thyme leaves; stir and return to oven.
Reduce heat to 350 degrees and allow tomatoes to reduce by one half (roughly 20 minutes), stirring occasionally.
Remove and cool quickly.
About this recipe
To Assemble:
Heat three tablespoons of olive oil in a pan on medium low heat and fry the pierogis to get them golden brown on both sides. Flip over, cover, and steam with a little water (a few ounces, not enough to boil) for three to five minutes.
Add in two tablespoons of oregano butter, and a few pieces of maitake, and finish cooking uncovered for a minute.
Pour pierogis, maitake, and butter onto a plate. Top with cherry tomato jam, and generously drizzle with basil crema. Lightly dust with microplaned (or grated) Parmesan, and crushed toasted hazelnuts. Garnished with sliced basil (optional).
Chef’s note from Pontolilo: “I think everyone should own a microplane. It’s the one thing I buy for friends after I’ve been to their house!”
