The recipe I used was 4 cups of flour and about 1 1/2 cups of lukewarm water, salt and about 1/3 cup of Olive oil. I did use my food processor to knead the dough, then let it set for about 2 - 3hours. The dough was soft to the touch , but very elastic and difficult to roll out at first!
For my filling a I used a 500 ml of Cottage cheese and 500 ml of Ricotta.. The mixture was runny, even though I did drain it, it needed some mashed potatoes to thicken the filling, about 6 meduim potatoes was used. I always tend to make too much filling.. I have about 1 cup left over which was just great!
In total out of the 4 cups of flour, I made 7 1/2dozen of peroghies
For supper, lemon and dill rubbed dry wild salmon, peroghies drizzled lightly with truffle oil and spring salad with spicy lime, jalapeno tomato salsa!
They look so yummy! I just want to try them. :)
ReplyDeleteLet me know if you try the recipe.. I did try the dough in my pasta maker but the dough too tender for it and fall apart! lol
ReplyDeleteI don't think you have cottage cheese in Italy, so just ricotta is great as long as your filling is dry to work with. Any dough left over, you can roll out , wash with egg white , sprinkle dry herbs, seeds etc and bake for a rustic cracker!