John Myers
Contents
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Ingredients
Wareniki
- 2 Eggs
- 400 ml Water
- 1 tbsp Salt
- 1 kg Flour
- 600 g Potatoes
- 3 Onions
- 1 shot Oil
Truffle sauce
- 2 Shallots
- 30 g Butter
- 1 shot Vinegar
- 300 ml Broth
- 300 ml Cream
- 2 tbsp Truffle oil
Instructions
Wareniki
- For the Wareniki, put all the ingredients for the dough (eggs, water, salt and flour) in a mixing bowl and use them to make a pasta dough.
- Peel, boil and puree the potatoes. Peel the onions and cut into small cubes - fry with oil until they turn golden yellow. Add these to the mashed potatoes and mix well together.
- Roll out small round flatbreads from the dough. Place some of the filling in the middle of each sheet of dough, then knead the two opposite sides together. The vareniki should look like crescents.
- Bring the water to the boil, season with salt and cook the vareniki in it for about 5 minutes.
Truffle sauce
- For the truffle sauce, peel and finely chop the shallots and sauté in the butter. Deglaze with a dash of vinegar and let it boil down. Pour in the broth and cream and reduce to about half, then puree with the truffle oil in a blender.
- Serve the vareniki with the truffle sauce.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 30.4gProtein: 5gFat: 7.2g
