PELMENI with Serra da Estrela PDO Cheese Quinta da Lagoa
- Serves 4
- 1 tin of mackerel fillets
- 400 g of fine “00” flour
- 3 eggs
- 80 ml of water
- ½ red onion
- 1 spring onion
- 30 g of pine nut kernels
- 1 tablespoon of powdered beetroot
- Fresh chives
- Sour cream, as needed
- Serra da Estrela Quinta da Lagoa DOP Cheese, as needed
- Extra virgin olive oil, salt, and black pepper, to taste
- Preparation
Place the flour in a small heap on the work table, make small depression in the middle, break the eggs into the hole and start to mix together using a fork. Add a pinch of salt and water a little at a time. Knead the dough with your hands until you get a smooth, compact ball; cover with a cloth and set aside in the fridge for around 30 minutes. - Meanwhile, prepare the filling: stir-dry the onion and spring onion in extra virgin olive oil and a pinch of black pepper, add the flaked fish, and cook for around 10 minutes. Add some vegetable stock if needed. Check for salt.
- Using a rolling pin, roll out the dough to a thickness of around 2 mm. Cut out small, 2-cm circles from the dough. Place a teaspoon of filling in the middle of each circle. Wet the edges of the dough circles and fold in half, overlapping the two edges, and seal.
- Boil the pelmeni in salt water for around two minutes. Transfer to a frying pan with the sour cream (enough for one cup), a few cubes of cheese, the pine nut kernels, and the chopped chives. Cook over a low heat for a few minutes, stirring continuously. Transfer the hot pelmeni to the bowls and cover with cubes of cheese. Finish off with a drizzle of extra virgin olive oil, powdered beetroot, and chives. Serve very hot.
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