Beet Green Pierogi with Mixed Summer Beets, Brown Butter Sauce, and Ricotta Salata
This delicious recipe for beet green pierogi with mixed summer beets, brown butter sauce, and ricotta salata comes from "Inspired by Ingredients," by Bill Telepan.
- Fine sea salt and freshly ground black pepper
- 2 bunches beet greens (about 1 1/4 pounds), cleaned and stems removed
- 1 heaping tablespoon freshly grated Parmigiano-Reggiano cheese
- 1/3 cup drained ricotta cheese
- Pierogi Dough
- All-purpose flour, for work surface
- Brown Butter Sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- Roasted Beets
- 1 (2-ounce) piece ricotta salata, room temperature and thinly sliced
Set a wire rack over a baking sheet. Bring a large pot of water to a boil. Add salt, return to a boil, and add greens; cook 1 minute. Transfer greens to wire rack to cool. Transfer baking sheet to refrigerator and let greens chill for 20 minutes.
Gently squeeze greens to remove liquid. Finely chop greens, place in a kitchen towel, and wring out any remaining liquid.
In a medium bowl, mix together Parmigiano-Reggiano and ricotta cheese. Add greens; season with salt and pepper. Mash filling together using a wooden spoon. Filling should be moist enough to hold together when pressed. Filling can be kept refrigerated, in a covered container, up to 1 day.
Divide pierogi dough evenly into 4 pieces; wrap in plastic wrap. Sprinkle work surface with flour. Working with 1 piece of dough at a time, unwrap dough and roll out to about 1/4 inch thick. Feed dough through the largest setting on a pasta machine. Continue rolling dough through machine, decreasing the opening size each time until dough is about 1/16 inch thick. Place dough on work surface and, using a 4-inch round cookie cutter, cut circles from dough. Cover circles with plastic wrap or a kitchen towel while repeating process with remaining dough. You should have 12 to 14 circles total.
Lightly flour a baking sheet; set aside. Place a scant tablespoon of filling just to one side of the center of each circle of dough. Working with one pierogi at a time, brush the edges of the circle with a damp pastry brush. Fold circle in half to enclose filling, pressing sides together firmly so no air is trapped. Seal edges by pressing down with tines of a fork. Transfer pierogi to prepared baking sheet and keep covered until ready to cook. Repeat process with remaining dough and filling.
Bring a large pot of salted water to a boil. Carefully add the pierogi, stirring gently so they do not stick to the bottom of the pot. Return to a boil and cook until the dough edge no longer feels stiff when pinched and looks slightly translucent, 7 to 8 minutes. Using a slotted spoon, transfer pierogi to a kitchen towel to drain.
Place pierogi, brown butter sauce, and 1 tablespoon parsley in a large skillet; toss to combine. Place skillet over high heat and cook until heated through, about 1 minute.
Divide beets evenly between 4 plates. Place 3 pierogi on top of beets; spoon over sauce. Garnish with ricotta salata and sprinkle with remaining teaspoon parsley.