Czyli danie, którym możesz zarówno popisywać się przed cudzoziemcem, jak i ratować się, gdy wybuchnie wojna.
Małoskładnikowość to coś, co mnie podnieca. Prosty smak wydobyty z kilku produktów mistrzowsko zestawionych. Takie są farsze pani Agnieszki (z firmy Abomiz) zamknięte w woalce delikatnego pierogowego ciasta. Najznamienitszy był bobowy z dodatkiem świeżej mięty pieprzowej – nie wiem jakim cudem, ale smakował jak… las. Jakąś igielną postać przybrało zestawienie tych dwóch zielonych ingrediencji.
Parę dni później spróbowałam pierogów z kaszą perłową, dosmaczonych boczkiem i natką pietruszki.
To było tez zaskoczenie. Najpierw, myślę sobie, jedzenie pierogów z kaszą to trochę tak jak jedzenie kartofli z chlebem – węglowodan w towarzystwie węglowodanu, masło maślane. Ale zaraz zaraz, kiedyś też takie oczy zrobiłam, jak pewna Węgierka zaserwowała mi specjał ze swojego kraju – makaron z ziemniakami! Był fantastyczny, nazwy już nie pomnę.
I pierogi z kaszą perłową też okazały się mieć osobowość. W dodatku mają taką zaletę, że można je robić zawsze, bo podstawowe składniki zawsze w domu są. Kiedy się nimi zajadałam przypomniała mi się książka „Kuchnia czasów wojny”, którą parę lat temu wydano, czy raczej wznowiono, we Włoszech. Niesamowitą furorę zrobił ten zbiór 350 przepisów i rad, jak zrobić coś pysznego z niczego, co czym bezstratnie zastąpić etc. Przebogactwo płynące z ubogości, niedostatku… Marzy mi się wydanie takiej księgi w wersji polskiej. Powinna się w niej znaleźć też kiszona rzodkiewka – prosty sposób na przedłużenie jej żywota. Na wypadek gdyby znów się, odpukać, rozpętała jakaś ofensywa zimowa.
Przepis na pierogi z kaszą perłową boczkiem i zieloną pietruszką
Ciasto:
– 0,5 kg mąki pszennej
– 1 jajko
– 250 ml ciepłej wody
Składniki łączymy i zagniatamy ciasto.
Farsz:
– 200g kaszy perłowej
– boczek wędzony ok.250g
– 2 średnie cebule
– pęczek zielonej pietruszki
– 2 łyżki oleju
– pieprz, sól do smaku
Kaszę ugotować wg przepisu na opakowaniu. Cebulę obrać, pokroić w drobną
kostkę. Następnie podsmażyć na oleju i doprawić do smaku.
Boczek pokroić w drobną kostkę i podsmażyć. Pietruszkę drobno posiekać.
Wszystkie składniki łączymy i doprawiamy farsz do smaku.
Lepimy pierogi i gotujemy w osolonej wodzie, aż wypłyną.
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