Brynzové pirohy II.
Last Updated on
Cooked pierogi filled with bryndza, lightly mixed with cooked bacon, served garnished with bryndza.
Ingredients:
Procedure:
1. Drain the cooked potatoes in boiling water, let them cool, peel them, grate them coarsely and mix them with the bryndza
2. Shape into loaves, roll out into a pancake about 2 mm thick, cut out 10 cm diameter rounds and put a spoonful of bryndza in each, fold and press the edges well
5. Put them in boiling salted water and cook for about 8 minutes until they float, then take them out with a perforated ladle and let them drain
6. Put them in the cooked bacon, mix lightly and sprinkle with the remaining bryndza.
Note:
Photo: Naďa Indruchová
(Visited 1 times, 1 visits today)