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varenyky

Cherry Varenyky and Goat Cheese Ice Cream

by Florian August 11, 2015

written by Florian

I thought I’d written everything one needs to know about varenyky. I’ve prepared the Ukrainian dumplings with potatoes, cabbage, butternut squash, and artichoke. I’ve eaten them at countless restaurants reviewed on these pages, I’ve even tried some at a dumpling festival. So what did I forget? I forgot to blog a dessert version! So here are my supercharged cherry varenyky. As is my way, they have a few twists:

I’m using a different dough than what I’ve posted so far, less Italian and more Ukrainian, trading some of the eggs and egg yolks for whole milk and water.
For the filling, some cherry varenyky recipes just toss cherries in flour or corn starch and stop there. For some reason it seems to me there should be more to it than that. I came up with the idea of making a custard similar to French clafoutis, and the result is pretty awesome.
When varenyky contain only cherries (sometimes with the pits) and sugar, they require dough rolled not too thin, as it must support the weight of the fruit without breaking. But since I’m using small, cooked, pitted sour cherries, I find I don’t have that constraint. I can roll the dough much thinner, which I like best.
I’m maximizing the cherry flavor by using cherries everywhere, both sour and sweet. Cooked in cherry kompot, the dumplings turn a beautiful reddish pink. I use cherry purée, a by-product of the kompot, both on the plate and in the custard. The custard also contains cherry brandy, and the varenyky are garnished with some more sour cherries. It can be difficult to find sour cherries when they’re not in season. I’m generally against anything canned, unless you canned it yourself, so try the frozen department.
I’m serving the varenyky with goat cheese ice cream. Why goat cheese? Well, I’ve already done kefir and sour cream, so why not? The recipe is once again adapted from Frozen Desserts, but we have the added challenge of serving the ice cream on hot food. Adding some xanthan gum and gellan retards the melting just enough to keep a nicely shaped scoop on top of the dumplings, with a little bit of the cream mixing into the cherry sauce. I think the resulting slight chewiness goes well with the goat cheese flavor. Some other mixes of hydrocolloids can work too; feel free to experiment. You can buy them here.
Tarragon, in the form of crispy deep-fried leaves, goes great with the cherries and goat cheese. I’ve also tried adding candied black olives, and they work in small amounts, so it’s up to you to decide if you want to add a fourth flavor (a not very Ukrainian one) to the dessert.

Now all I’ve got left to do are varenyky with plums, apples, or tvorog. I’m warning you: next time, I’m making feta ice cream!

Sour cherries in syrup
Yields slightly less than a pint jar (enough for 6 servings)

360 g pitted sour cherries (about 450 g with pit)
55 g sugar
5.5 g lemon juice
30 g water

Place the cherries in a bowl, and toss with the sugar and lemon juice. Let sit for about 4 hours, stirring every hour or so.
Transfer to a saucepan, and add the water. Bring to a simmer, then cook for 1 minute. Remove from the heat, and reserve.
If you want to prepare the sour cherries ahead of time, transfer to a sterilized pint jar, seal, and process in a 95 C / 200 F water bath for 15 minutes; let cool, and refrigerate.
Note that this preparation is used in three places below: as part of the filling, in the liquid used to cook the varenyky, and to garnish the plates.

Goat cheese ice cream
Yields about 400 g (6 servings)

410 g whole milk
90 g sugar
25 g egg yolk (about 1 1/2 yolks)
1 g xanthan gum
0.25 g gellan
125 g fresh, soft goat cheese, crumbled
75 g heavy cream
2.5 g lemon juice
1 g salt

In a small saucepan, bring the milk and half of the sugar to a simmer, then remove from the heat.
In a bowl, whisk the egg, xanthan gum, gellan, and remaining sugar to a pale ribbon. Slowly add the milk mixture, beating constantly.
Return to the saucepan, and cook over very low heat to 85 C / 185 F, stirring constantly. Remove the custard from the heat, and mix in the crumbled goat cheese until smooth. Transfer to a container over a bowl of ice water, let cool, then refrigerate for at least 4 hours.
Mix the heavy cream, lemon juice, and salt into the custard, and chill in the freezer for 30 minutes.
Churn in an ice cream maker, following the manufacturer’s instructions. Transfer to the freezer for at least 8 hours before serving.

Cherry kompot and cherry purée
Yields about 900 g kompot and 300 g purée (both enough for over 6 servings)

600 g pitted sweet cherries (about 750 g with pit)
750 g water
150 g sugar
0.4 g ground cinnamon
0.3 g ground nutmeg

Place the cherries, water, and sugar in a saucepan, cover, and bring to a boil over medium heat. Simmer for 5 minutes, then remove from the heat, and let cool.
Drain the cherries in a chinois, pushing lightly to extract some more liquid from the fruit. Reserve the liquid — this is the kompot.
Transfer the cherries to a blender, add the cinnamon and nutmeg, and purée until smooth. Pass through a chinois, and reserve.

Varenyky dough
Yields slightly over 6 servings

240 g AP flour
2 g salt
25 g egg (about 1/2 egg)
18 g egg yolk (about 1 yolk)
60 g whole milk
50 g water

In the bowl of an electric mixer fit with the paddle attachment, place half of the flour, plus the salt, egg, egg yolk, milk, and water. Mix over low speed until homogeneous, scraping down the sides with a spatula. Add the rest of the flour, and mix again until it forms a smooth paste.
Transfer to a floured surface, and knead with your hands for about 3 minutes. If necessary, add a little bit more flour until the dough doesn’t stick. Wrap in plastic and let rest for 30 minutes.

Varenyky filling
Yields about 6 servings

40 g egg (about 1 egg)
30 g egg yolk (about 2 yolks)
40 g sugar
30 g flour
80 g cherry purée
12 g cherry brandy
3/4 of sour cherries in syrup, drained

In the bowl of an electric mixer fit with the whisk attachment, mix the egg, egg yolk, and sugar to a ribbon. While mixing, successively add the flour, cherry purée, and cherry brandy. Transfer to a sous-vide pouch, vacuum-seal, and cook in a 74 C / 165 F water bath for 30 minutes.
Transfer to a bowl of ice water, and let cool. Take the custard out of the pouch, transfer to a blender, and process at medium speed until smooth.
Pour into a bowl, mix in the sour cherries, and reserve.

Assembly
Yields 6 servings (36 varenyky)

canola oil (for deep-frying)
12 tarragon leaves
varenyky dough
varenyky filling
flour (for dusting)
cherry kompot
syrup from sour cherries
about 120 g cherry purée
goat cheese ice cream
remaining drained sour cherries, room temperature

Heat some canola oil to 150 C / 300 F in a saucepan or a deep-fryer.
Deep-fry the tarragon leaves for a few seconds, then drain on paper towels. The leaves should be bright green and crispy.
Cut the varenyky dough into 4 parts. Using a pasta machine, roll the first quarter of the dough to the thinnest setting. Cut into 8 cm diameter discs (you should have about 9 discs). Place some of the varenyky filling (about 3 cherries and some custard) in the middle on each disc. Fold into half-moon shapes, and seal the edges by pinching with your finger (no need to use water or eggwash). Transfer to a tray dusted with flour.
Repeat with the remaining dough.
In a large saucepan, bring the cherry kompot and syrup from the sour cherries to a boil.
Proceeding in a few batches, and keeping the cherry kompot simmering, add the varenyky, and cook until the dough is very soft. Transfer to a plate to cool slightly, ladle a couple spoonfuls of kompot on top, and let rest for a minute or two (since the varenyky are topped with ice cream, we want them to be warm but not steaming hot).
Heat the cherry purée in a small saucepan.
On each plate or bowl, make a small puddle of cherry purée, and arrange 6 varenyky on top. Add a scoop of goat cheese ice cream. Garnish with two tarragon leaves and some whole sour cherries. Serve immediately.

August 11, 2015 0 comment

Yellow Perch Cutlets, Artichoke Varenyky and Morel Sauce

by Florian May 5, 2014

written by Florian

So spring is here (sort of — it was still 35 F in upstate New York yesterday). While I still have dozens of yellow perch from a recent ice fishing trip, I’m starting to see spring vegetables here and there. As the freezer must be emptied and the vegetables consumed in the name of seasonality, I wanted to create a dish to celebrate the transition from winter to spring.

May 5, 2014 0 comment

Appetizers Recipes Ukrainian Food Vegetables

Varenyky, Ukrainian Ravioli

by Florian October 14, 2012

written by Florian

I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to know about these Ukrainian ravioli.

Picture courtesy of Fracture

But first, is it varenyky or vareniki? Well, it depends. The Russian word, вареники, should be transliterated as vareniki. But since this is in fact a Ukrainian dish, it makes sense to transliterate the Ukrainian word instead. And the Ukrainian word is… вареники. Even if you can’t read Cyrillic, you probably noticed the two are spelled the same. But they’re not pronounced the same. The Ukrainian и is similar to the Russian ы, hence the transliteration with y’s. Big deal.

Next, is it varenyky or pierogi? (I’m not even going to talk about the different spellings of pierogi!) Pierogi is a Polish word, but other than that, the difference is tenuous. A dumpling is a dumpling. Varenyky are typically boiled, and pierogi tend to be boiled, and then baked or fried. But I’ve eaten both fried varenyky and simply boiled pierogi.

As for the filling, almost anything goes. Technika Publishers’ Ukrainian Cuisine, a Soviet gem from 1975, lists no less than 19 variations, with cottage cheese, meat, liver and salt pork, heart and lungs, potato, potato and mushrooms, sauerkraut, cabbage and mushrooms, beans and mushrooms, mushrooms, fish, strawberries, cherries, apples, plums, prunes, poppy seeds, and then some with buckwheat flour.

Today, we’ll focus on savory recipes, with the two versions I’ve already published, plus a brand new “cabbage” rendition that has the particularity of containing no cabbage per se — as I keep saying, bok choy and Brussels sprouts both belong to the cabbage family, and I find them much more interesting to cook with and to eat than a big greenish head of plain cabbage. I’ll first give the dough preparation and varenyky assembly instructions, and then the filling recipes.

And finally, no post about varenyky would be complete without mentioning the several monuments erected to their glory, such as the outstanding piece of art in the above picture, from Glendon, Alberta.

Pasta dough
Yields slightly over 24 varenyky

6 oz flour (sometimes slightly more, see below)
1/4 tsp salt
1 1/2 eggs
2 egg yolks
1 tbsp olive oil

In the bowl of an electric mixer fit with the paddle attachment, place half of the flour, plus the salt, egg, egg yolks and olive oil. Mix over low speed until homogeneous, scraping down the sides with a spatula. Add the rest of the flour and mix again until it forms a smooth paste.
Transfer to a floured surface, and knead with your hands for about 3 minutes. If necessary, add a little bit more flour until the dough doesn’t stick. Wrap in plastic and let rest for 30 minutes.

Figures from Festive Ukrainian Cooking

Assembling the varenyky
Yields about 6 servings (24 varenyky)

pasta dough
1 egg yolk
1 tbsp water
filling (about 16 oz, see individual recipes)
semolina
salt
1 oz butter

Using a pasta machine, roll the dough to the finest setting. I recommend proceeding in batches (cut the dough into 4 pieces) so that the pasta doesn’t dry out. Mix the egg yolk and water to make an egg wash.
Cut 24 discs (6 discs in each batch) using a 3 1/2″ cutter. Brush each disc with the egg wash, place a spoonful of filling in the center, then fold into half-moon shapes and seal the edges with your fingers. Each one should have a generous amount of filling, but not so much that it’s difficult to seal properly. Keep the varenyky on a sheet tray dusted with semolina.
Cook the varenyky in a large pot of boiling salted water until soft. Drain, toss into a bowl with the butter, and serve immediately.

Potato purée filling
Yields about 6 servings (24 varenyky)

8 oz peeled Yukon Gold potatoes, cut into 1″ slices
salt
1 oz sour cream
2.5 oz butter
1 pinch black pepper
1 pinch ground nutmeg

Bring a pot of unsalted water to 175 F. Add the potatoes, and cook for 30 minutes, maintaining the water temperature at 160 F (if you use a lot of water and cover the pot with a lid, the temperature should remain almost constant without you doing anything). Transfer the potatoes to a bowl of ice water, and let cool completely.
Bring the pot of water up to a boil and salt the water. Add the potatoes and simmer until cooked.
Pass through a food mill fit with the finest disk; if necessary, use some of the sour cream to get the grinding going. Mix the potatoes with the sour cream, butter, black pepper and nutmeg, then push the mixture through a sieve — you can either pass it through a conical sieve with a ladle, or rub it through a drum sieve with a spatula. Transfer to a plastic container, and refrigerate.

Butternut squash filling
Yields about 6 servings (24 varenyky)

1 small butternut squash (about 1.5 lb)
6 oz peeled onion, brunoise
2 oz butter
1/4 tsp ground star anise
1/4 tsp Urfa pepper
1 tsp honey
salt

Poke the butternut squash in a few places with a knife (to prevent bursting), and bake in a 350 F oven for 1 1/2 hours. Let cool.
Cut the squash in half, discard the skin and seeds, then measure 10 oz of flesh and mash it with a fork. Reserve the rest of the flesh for another recipe.
In a saucepan over medium heat, sauté the onion in 2/3 of the butter until soft. Add the star anise and Urfa pepper, and cook for another minute, stirring constantly. Add the butternut squash, honey, and remaining butter, season with salt, and cook for 2-3 minutes, stirring constantly. Remove from the heat and let cool.

“Cabbage” filling
Yields about 6 servings (24 varenyky)

6.7 oz finely sliced Brussels sprouts
1.3 oz olive oil
salt
black pepper, ground
2.7 oz bok choy leaves
1.3 oz baby spinach leaves
1.3 oz butter
water (see below)

In a pan over medium heat, sauté the Brussels sprouts in the olive oil, season with salt and pepper, then cover with a lid and cook until soft, stirring regularly. Let cool and reserve.
Blanch the bok choy leaves in boiling salted water, drain well, and reserve. Repeat with the spinach leaves.
Process the bok choy, spinach, and half of the Brussels sprouts with the butter in a food processor (or a powerful blender) until smooth. If the mixture is still too thick and chunky, add a little bit of water and blend again. The amount of water you need depends on how much you drained the boiled greens.
Mix in the rest of the Brussels sprouts, and refrigerate.
Serve the “cabbage” varenyky with the sauerkraut cream below, and 6 oz of sautéed pancetta. You can sprinkle about 2 tsp of chopped chives on top of the dumplings, or, like I did in the pictures, add the chives directly into the dough when you start rolling it in the pasta machine.

Sauerkraut Cream
Yields about 6 servings

6 oz very well drained sauerkraut with caraway seeds
6 oz heavy cream
2 oz vegetable or chicken stock

Note: I found this nice caraway sauerkraut from Hawthorne Valley Farm at the Union Square Greenmarket, but you can buy any good plain sauerkraut and add about 1/4 tsp caraway seeds.
Coarsely chop the sauerkraut, then place into a saucepan with the heavy cream. Bring to a boil, then remove from heat.
Transfer to a blender, add the stock, and whiz until smooth. Pass through a chinois and reserve.
Reheat before serving.

October 14, 2012 7 comments

Meat Recipes Russian Food Vegetables

Leg of Venison in Moscovite Sauce with Butternut Squash Varenyky

by Florian September 25, 2012

written by Florian

This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile:

The leg of venison, from the deer I killed last fall, is still here. I see no reason to change the marinade either, unless you want to replace the oxtail with venison bones.
The cooking time is somewhat different: I used a slightly hotter oven for a shorter duration. Both results were very tender and I’d really have to compare them side by side to pick my favorite (which I didn’t do, sorry). The challenge is that while maximum tenderness requires longer cooking times, maximum juiciness demands the opposite. Add in all the other elements of your recipe, and you get a problem with no clear solution. With the method I’m using here, and considering the fact that there are fewer elements to prepare than in my previous goulash, the recipe is slightly more approachable (read: it will take 3 days instead of 4).
The Moscovite sauce is something you would know by heart, had you studied your Escoffier like any self-respecting cook before the advent of nouvelle cuisine. This rather obscure sauce is a modified sauce poivrade particularly suited to accompany venison. I made some changes to streamline the preparation with the rest of this recipe. I haven’t found any good explanation that connects the ingredients to Moscow (neither Malaga nor the golden raisins scream Russia to me), but the name of the sauce itself more than justifies the presence of this post on my blog, right? RIGHT? Speaking of Malaga, it’s not always easy to find, so you can use Marsala instead — I guarantee you the result will be just as Muscovite 🙂
This time, the varenyky are filled with a butternut squash mixture. The filling is loosely inspired by the pumpkin manty I’ve eaten in Uzbekistan, but I figured the traditional manty shape would be too fragile for mixing the dumplings with the rest of the dish.

September 25, 2012 5 comments

Meat Recipes Ukrainian Food Vegetables

Venison Goulash and Potato Varenyky

by Florian March 18, 2012

written by Florian

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together!

The venison goulash uses one of the forelegs of the deer I killed last season. This is not a Hungarian gulyás, but rather the kind of winter goulash you would eat in Czech Republic or Austria — my recipe was inspired by something I found in Kurt Gutenbrunner’s Neue Cuisine. I recommend cooking it a day in advance, so that the flavors can blend overnight.

The unusual way the leg is marinated (by being plunged in boiling stock first) comes from Alain Senderens’ Canard Apicius 2010. Senderens claims that his method gets better results than sous-vide cooking. I had previously tried it on a roasted leg of deer and was really impressed, not to mention that I wouldn’t know how to cook a whole leg sous-vide in my home kitchen! Even if the long, gentle cooking of the goulash is likely to tenderize any tough joint of meat, I figured it wouldn’t hurt to use the Senderens method, especially since I planned to marinate the leg anyway. If you don’t have a whole deer leg, you can buy venison osso buco (here, for example), shorten the marinating time to one day, and scale the recipe accordingly.

Potato varenyky are Ukrainian dumplings similar to Polish pierogi but not fried. I found out they have a bit of a cult following, and several monuments have been erected to their glory. For this recipe, I am using the same rich filling as for my knishes. If you think of pierogi as a poorman’s dish made of potatoes, flour, and water, try these and have your mind changed. 🙂 Of course, you could choose to make them without the goulash, and serve them with sour cream and fried onion as tradition dictates. If you do prepare together, the proportions below yield about four varenyky per plate, but you could decide to serve slightly fewer (or more).

Lazy Boris’ Corner:
Take a taxi to Korzo Haus. Sorry my recipe takes so long, but when you’ve spent 12 hours freezing in a tree stand to kill your deer, you’re not gonna rush the cooking!

Beef stock
Yields about 2 qt

1 1/2 lb oxtail
olive oil
4 oz peeled carrot, large dice
9 oz peeled onion, large dice
9 oz cored red pepper, large dice
1 garlic clove
16 oz red wine
3 cloves
3 peppercorns
1 juniper berry
1 cardamom pod
6 thyme sprigs
1 bay leaf
42 oz water

In a pressure cooker over high heat, sauté the oxtail in olive oil until brown on all sides. Add the carrot, onion, red pepper and garlic, and stir for 2-3 minutes. Add the red wine, cloves, peppercorns, juniper berry, cardamom, thyme and bay leaf, and simmer for another 2-3 minutes.
Add the water, cover, bring to pressure, then cook under pressure for 1 hour. Let cool for 30 minutes and pass through a chinois.

Marinated deer leg
Yields about 6 servings

1 deer foreleg, about 4 lb
2 qt beef stock

Chop the deer leg in half at the joint.
In a pot large enough to contained the two pieces covered with beef stock, bring the stock to a boil. Add the deer leg and let sit for 3 minutes. Remove the leg from the stock, then let the stock cool.
Return the leg to the pot, cover and refrigerate for at least 2 days.

Venison goulash
Yields 6 servings

16 oz peeled onion
3 peeled garlic cloves
8 oz peeled celery root
8 oz peeled carrot
3 tbsp sweet Hungarian paprika
1/2 tsp piment d’espelette
1 tsp ground anise
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground caraway
1 tsp ground allspice
marinated deer leg
salt
black pepper, ground
olive oil
2 tbsp tomato paste
40 oz marinade liquid
2 tsp thyme leaves
3 oz sour cream

Slice the onion and garlic very thinly using a mandoline. Chop the celery root and carrot into a brunoise (the mandoline can also help you do half of this work).
In a saucepan over medium heat, heat the paprika, piment d’espelette, anise, coriander, cumin, caraway and allspice for 3 minutes, shaking regularly. Reserve.
Chop the deer leg into a total of 6 pieces. Season with salt and pepper. Heat the olive oil in an oven-proof pot over high heat, then sauté the venison until brown on all sides and reserve.
In the same pot over medium heat, sauté the onion and garlic until soft, then add the spices and stir for 2 minutes. Add the celery root, carrot and tomato paste, and cook for 5 more minutes.
Return the meat to the pot, add the marinade and thyme, and bring to a boil. Cover with a lid slightly ajar, and cook in a 200 F oven for 6 to 8 hours, until very tender. Let rest for 30 minutes.
Remove the meat from the pot, and reduce the sauce over high heat by about 1/3.
Use a hand blender directly in the pot to blend some, but not all of the chunks — you want the sauce to have a thick, coarse texture. If you don’t have a hand blender, just transfer 1/3 to 1/2 of the sauce and chunks to a regular blender, process until smooth, and return to the pot.
Mix in the sour cream, return the meat to the pot, and reserve.

Pasta dough
Yields slightly over 6 servings (24 varenyky)

6 oz flour
1/4 tsp salt
1 1/2 eggs
2 egg yolks
1 tbsp olive oil

In the bowl of an electric mixer fit with the paddle attachment, place half of the flour, plus the salt, egg, egg yolks and olive oil. Mix over low speed until homogeneous, scraping down the sides with a spatula. Add the rest of the flour and mix again until it forms a smooth paste.
Transfer to a floured surface, and knead with your hands for about 3 minutes. If necessary, add a little bit more flour until the dough doesn’t stick. Wrap in plastic and let rest for 30 minutes.

Potato purée
Yields slightly over 6 servings (24 varenyky)

8 oz peeled Yukon Gold potatoes, cut into 1″ slices
salt
1 oz sour cream
2.5 oz butter
1 pinch black pepper
1 pinch ground nutmeg

Bring a pot of unsalted water to 175 F. Add the potatoes, and cook for 30 minutes, maintaining the water temperature at 160 F (if you use a lot of water and cover the pot with a lid, the temperature should remain almost constant without you doing anything). Transfer the potatoes to a bowl of ice water, and let cool completely.
Bring the pot of water up to a boil and salt the water. Add the potatoes and simmer until cooked.
Pass through a food mill fit with the finest disk; if necessary, use some of the sour cream to get the grinding going. Mix the potatoes with the sour cream, butter, black pepper and nutmeg, then push the mixture through a sieve — you can either pass it through a conical sieve with a ladle, or rub it through a drum sieve with a spatula. Transfer to a plastic container, and refrigerate.

Potato varenyky
Yields slightly over 6 servings (24 varenyky)

pasta dough
1 egg yolk
1 tbsp water
potato purée
semolina
salt
1 oz butter

Using a pasta machine, roll the dough to the finest setting. I recommend proceeding in batches (cut the dough into 4 pieces) so that the pasta doesn’t dry out. Mix the egg yolk and water to make an egg wash.
Cut 24 discs (6 discs in each batch) using a 3 1/2″ cutter. Brush each disc with the egg wash, place a spoonful of potato purée in the center, then fold into a half-moon shape and seal the edges with your fingers. Each one should have a generous amount of potato, but not so much that it’s difficult to seal properly. Keep the varenyky on a sheet tray dusted with semolina.
Cook the varenyky in a large pot of boiling salted water until al dente. Drain, toss into a bowl with the butter, cover with plastic wrap and reserve.
If you plan to serve them on their own, however, cook until soft and serve immediately.

Caramelized onions
Yields 6 servings

1 oz butter
1 oz water
6 cipollini onions, peeled

Place the butter and water in a small saucepan over low heat. Add the onions, cover with a lid, and cook for 45 minutes, flipping the onions a couple times along the way.
Remove the lid and cook for another 10-15 minutes. If the liquid is completely reduced, add a little bit of water. Remove from the heat and reserve.

Assembly
Yields about 6 servings

potato varenyky
venison goulash
18 baby carrots of various colors, peeled
salt
caramelized onions
2 tbsp chopped flat-leaf parsley

Add the potato varenyky to the venison goulash, cover, and reheat on low heat.
Blanch the carrots in a little bit of salted boiling water until almost cooked, then transfer to a small saucepan with the caramelized onions, and reheat on low heat.
Serve with a generous amount of sauce, and sprinkle with parsley.

March 18, 2012 7 comments

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