Saturday Beefcake: A Raviolo by Any Other Name is a Pierogi

From: Franklin Becker
Abe & Arthur’s, NYC



Ingredients:

Yukon Gold potatoes, three, peeled and cut into quarters
Idaho potatoes, two, peeled and cut into quarters
Salt and white pepper to taste
Leeks, three, rinsed and finely chopped
Butter, one cup, unsalted , divided, plus 2 tablespoons for sautéing
Chives, chopped, two tablespoons
Black Truffle Oil, two tablespoons
Black Truffle peelings, canned, chopped fine, two tablespoons
Wonton wrappers




Chive Crème Fraîche:
1/2 cup crème fraîche, one half cup
Chives, chopped, one tablespoon
Salt and pepper to taste

Oven preheated 350F


1. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 20 minutes.
2. Drain potatoes and place on a baking sheet in the oven for 5 minutes to dry out. Pass the potatoes through a food mill and season with salt and white pepper to taste.
3. In a medium saucepan, combine the leeks with one quarter cup water and four tablespoons butter.



4. Cook over low heat until leeks are tender and most of the liquid is evaporated, about 20 minutes. Combine the leeks, potatoes, 3/4 cup butter, chives, truffle oil, and truffles. Set aside to cool.
5. Using a three and one half inch round cutter, cut the wonton wrappers into circles. Place about a teaspoon of potato mixture on each circle.
6. With your finger, moisten the edge of half of each wonton circle with water. Fold the wonton skin and press the edges to seal. Lay the pierogi in a single layer on a tray. Freeze until solid, about an hour.




7. Heat a sauté pan with 2 tablespoons butter and cook the pierogi in batches until golden brown on both sides, about 3 minutes each side.
8. To prepare the chive crème fraîche, mix the crème fraîche and chives. Season with salt and pepper.
9. Serve thirty six pierogi with a dollop of the chive crème fraîche.