serves 4
Pierogi are Eastern European dumplings similar to ravioli, except that the filling is usually made with potatoes instead of cheese. Frozen pierogi can be found in well-stocked supermarkets.
1 (12-ounce) box frozen potato and onion
pierogi
3 cups small broccoli florets
3 tablespoons extra-virgin olive oil
½ cup chopped onions
½ cup walnut pieces
¼ teaspoon red pepper flakes
Salt and freshly ground black pepper
Cook the pierogi and the broccoli in a pot of salted boiling water until the broccoli is just tender, about 5 minutes. Drain well.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions, cover, and cook until softened, about 5 minutes. Remove the lid, and stir in the walnuts and red pepper flakes. Add the pierogi and broccoli and cook to lightly brown the pierogi, about 5 minutes. Season to taste with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. note: If pierogi are unavailable, this recipe is also delicious made with a small chewy pasta such as cavatelli or orecchiette.
