This month, we are sharing a dish that combines the classic comfort foods of mashed potatoes, dumplings and two classic sauces in a unique way. Pierogis are a filled dumpling made by wrapping unleavened dough around a savory or sweet filling and cooked in boiling water. They are most often associated with the cuisine of Central and Eastern European nations. This recipe fuses garden-fresh vegetables with popular Italian sauces and the filled dumplings of Eastern and Central Europe. It’s like a little European vacation for your taste buds. Join us on Tuesday, April 20, to try this dish at the Roastery for lunch or try it at home.
- 1 lb. Pre-made Pierogis
- 1 tbsp. Olive oil
- 1 tsp. Chopped garlic
- 2 oz. Chopped onions
- 11 oz. Fresh spinach, destemmed
- 1/2 cup Grape tomatoes, halved
- 1 tbsp. Basil leaves
- 2 oz. Sun-dried tomatoes cut in half
- 1/4 tsp. Kosher salt
- 1/2 tsp. Red pepper flakes
- 1 cup Marinara sauce
- 1 cup Alfredo sauce
- 1/3 cup plus 1 tsp. Parmesan cheese
- Cook pierogis in boiling water according to package.
- Sautee vegetables in olive oil and season with Kosher salt and red pepper flakes.
- Add pierogis to vegetables and cook until pierogis are lightly brown.
- Add 1 cup of marinara and 1 cup of alfredo sauce.
- Toss everything together and garnish with parmesan cheese.