Pierogi al Formaggio di Pecora Fumato – Una Delizia delle Highlands
(Smoky Sheep Cheese Pierogi – A Highland Delight)
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maggio 25, 2025
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Ingredienti
-
300 grams Farina 00
(For dough, can substitute with half whole wheat flour)
-
150 ml Acqua
(Warm water ideal for dough)
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1 large Uovo
(For dough elasticity)
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1 tsp Sale
(Split for dough and filling)
-
250 grams Formaggio di pecora affumicato
(Preferably artisanal Scottish smoked sheep cheese)
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3 tbsp Panna acida
(Adds creaminess to filling)
-
15 grams Erba cipollina
(Fresh, finely chopped)
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50 grams Burro
(For frying after boiling)
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0.5 tsp Pepe nero
(Macinato fresco)
(For dough, can substitute with half whole wheat flour)
(Warm water ideal for dough)
(For dough elasticity)
(Split for dough and filling)
(Preferably artisanal Scottish smoked sheep cheese)
(Adds creaminess to filling)
(Fresh, finely chopped)
(For frying after boiling)
(Macinato fresco)
Nutrizione
- Porzioni: 4
- Dimensione Porzione: 4 pierogis per serving
- Calories: 490 kcal
- Carbohydrates: 55 g
- Protein: 22 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 650 mg
- Cholesterol: 55 mg
- Calcium: 240 mg
- Iron: 2.8 mg
Istruzioni
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1 - Prepare Dough:
Combine flour, salt, beaten egg, and warm water in a mixing bowl. Knead for 8-10 minutes until a smooth, elastic dough forms. Cover with a damp cloth and let rest for 20 minutes.
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2 - Make Filling:
Grate smoked sheep cheese finely. In a bowl, mix grated cheese with crème fraîche, chopped chives (optional), salt, and black pepper until creamy and well combined.
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3 - Roll & cut dough:
Divide rested dough into quarters. Roll out each portion on floured surface to 2-3mm thickness. Cut circles of around 7-8 cm in diameter using a round cutter or glass.
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4 - Fill pierogi:
Place a heaping teaspoon of filling in the center of each dough circle. Fold dough over filling to create a half-moon shape and pinch edges tightly to seal.
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5 - Cook pierogi:
Bring a large pot of salted water to boil. Gently drop pierogi in batches, cooking until they float plus another 2-3 minutes. Remove with slotted spoon and drain.
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6 - Pan fry:
Heat butter in skillet over medium heat. Fry boiled pierogi until golden and crispy on both sides. Serve hot.
Combine flour, salt, beaten egg, and warm water in a mixing bowl. Knead for 8-10 minutes until a smooth, elastic dough forms. Cover with a damp cloth and let rest for 20 minutes.
Grate smoked sheep cheese finely. In a bowl, mix grated cheese with crème fraîche, chopped chives (optional), salt, and black pepper until creamy and well combined.
Divide rested dough into quarters. Roll out each portion on floured surface to 2-3mm thickness. Cut circles of around 7-8 cm in diameter using a round cutter or glass.
Place a heaping teaspoon of filling in the center of each dough circle. Fold dough over filling to create a half-moon shape and pinch edges tightly to seal.
Bring a large pot of salted water to boil. Gently drop pierogi in batches, cooking until they float plus another 2-3 minutes. Remove with slotted spoon and drain.
Heat butter in skillet over medium heat. Fry boiled pierogi until golden and crispy on both sides. Serve hot.
Ulteriori informazioni su: Pierogi al Formaggio di Pecora Fumato – Una Delizia delle Highlands
Highlander’s Smoked Sheep Cheese Pierogi
This recipe represents a captivating fusion of Scottish and Polish culinary traditions, marrying the iconic pierogi with the distinctive smoky flavor of sheep cheese typical of the Scottish Highlands. Pierogi are quintessential Eastern European dumplings typically filled with potatoes, cheese, or meat. Here, we elevate the classic by introducing artisanal smoked sheep cheese, lending a deep, earthy romanticism to the dish.
History & Cultural Significance
Pierogi enjoyed popularity across Central and Eastern Europe, with Polish pierogi being a national treasure. Their introduction to Scotland’s culinary realm transforms them into a symbol of cultural exchange, with sheep cheese celebrated in the Highlands for centuries. Smoked sheep milk cheese reflects the pastoral and rugged landscape of Scotland, representing craftsmanship in smokehouse cheese-making.
Unique Aspects
What sets this recipe apart is the marriage of the smoky, rich sheep cheese filling with the tender handmade dough. The use of chives and crème fraîche in the filling enhances the texture and adds freshness. Pan-frying after boiling introduces a delightful crisp exterior, showcasing textures together: soft, creamy center and golden shell.
Tips & Notes
- For artisanal authenticity, source smoked sheep cheese from a trusted Scottish provider; however, smoked sheep cheese alternatives can be used if unavailable.
- Resting the dough is critical; it improves elasticity and makes rolling easier.
- Precise sealing of pierogi edges prevents bursting during boiling.
- If preferred, serve with a side of sour cream and extra chives.
Personal Thoughts
Making pierogi by hand is a rewarding experience, bringing the family or friends together in the kitchen. The aromatic smoked sheep cheese filling offers a new level of complexity and warmth in winter months. This dish brings forward a sense of coziness, tradition, and indulgence — the perfect homage to rustic Scottish culture fused with a beloved Eastern European staple. Hopefully, Highlander’s Smoked Sheep Cheese Pierogi will inspire adventurous cooks to explore and celebrate regional flavors in novel ways, connecting hearts and palates alike.
