Thursday, January 24, 2013

Spicy Italian Pierogies

I'm not 100 percent sure who introduced me to this -- I think it was my friend Steve in college -- but it is one of my favorite ways to make pierogies.

They come slightly crispy, and the red pepper flakes give it a nice bite. The best part is that you can really customize this recipe to fit your tastes.

You can use whatever flavor, or brand, pierogi you want, and put as little, or as much, seasoning as you like.

Personally, I love them super spicy with a lot of basil. When I'm cooking gluten-free, I use Conte's potato and onion pierogies. They are, by far, the best I've had. My first experience with them was at the Natural Products Expo East in Baltimore last year, and I was immediately impressed. Luckily, I found a health food store that sold them, and I've been enjoying them every since.

These also make great party food! Make them ahead of time, and then put them in a slower cooker to keep warm.



Spicy Italian Pierogies 
by Michelle Maskaly, The Adirondack Chick 

Package of your favorite pierogies
Crushed red pepper flakes
Basil
Chopped onion
Olive oil
Sea salt {optional}

Boil the piergoies as directed on the package.

In a shallow pan, heat just enough olive oil that it coast the bottom of the pan. Add the onion and saute for about a minute.

Using a slotted spoon, transfer the cooked pierogies from the boiling water to the pan. Sprinkle with crushed red pepper flakes, basil and salt to your liking.

Just as the pierogies start to brown.get slightly crispy, flip them over and repeat the seasonings on the other side. Cook until they've reached desired crispiness, remove from pan using a slotted spoon, and draining any excess oil.

Enjoy!

2 comments:

  1. If you want them really crispy, you can skip the boiling and place them frozen right into the pan, with the olive oil and onion, i usually throw a pepper into it as well

    ReplyDelete
    Replies
    1. Great suggestion! Thanks, Lauren :)

      Delete

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