{"id":2777,"date":"2013-01-07T07:55:33","date_gmt":"2013-01-07T06:55:33","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=2777"},"modified":"2013-01-25T19:11:15","modified_gmt":"2013-01-25T18:11:15","slug":"pierogi-nadziewane-peczakiem-i-bialym-serem","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/pierogi-nadziewane-peczakiem-i-bialym-serem\/","title":{"rendered":"Lepieje. Pierogi nadziewane p\u0119czakiem i bia\u0142ym serem"},"content":{"rendered":"
\"Pierogi<\/p>\n

Lepiej z Arki spa\u015b\u0107 Noego
\nNi\u017c pieroga nie zje\u015b\u0107 tego.<\/em><\/p>\n

Powy\u017cszy dwuwiersz to w\u0142a\u015bnie przyk\u0142ad lepieja, jak wielu z Was zapewne wie. Ka\u017cdy mo\u017ce sobie takiego ulepi\u0107, na rozmait\u0105 okoliczno\u015b\u0107. I znobilitowa\u0107 si\u0119 faktem, \u017ce i nieod\u017ca\u0142owana Poetka lepiejami i moskalikami czas mi\u0119dzy tworzeniem dzie\u0142 wype\u0142nia\u0142a. Przepis jest prosty \u2013 zawsze zaczynamy od s\u0142owa \u201elepiej\u201d \u2013 zapewniam Was, \u017ce potem samo idzie. Ju\u017c w trakcie pisania tego tekstu przysz\u0142a mi do g\u0142owy rzesza kolejnych, w wi\u0119kszo\u015bci niecenzuralnych, lub nadmiernie z\u0142o\u015bliwych wobec os\u00f3b publicznych. Dlatego te\u017c przemilcz\u0119 ich tre\u015b\u0107, skupiwszy si\u0119 na drugim rodzaju lepiej\u00f3w, wcale nie bardziej przyziemnym. Na pierogach si\u0119 od teraz skupiam.<\/span><\/p>\n

A pierogi s\u0105 pyszne, z ducha ch\u0142opskie. Mia\u0142y by\u0107 z kasz\u0105 gryczan\u0105, ale zapomnia\u0142am kupi\u0107. A \u017ce tradycyjnie nie chcia\u0142o mi si\u0119 ju\u017c wychodzi\u0107 do sklepu, skorzysta\u0142am z tego, co dost\u0119pne w szufladzie. A tam p\u0119czak od m\u0142ynarza spod Ko\u0144skich czeka na swoj\u0105 kolejk\u0119. Polewam mu wi\u0119c \u2013 wody, nie w\u00f3dy, 15 minut w garnku z rozmarynem gotuj\u0119, a nast\u0119pny kwadrans w piekarniku w 70 stopniach trzymam. Tak przyrz\u0105dzony ma wszy\u015bciutkie witaminy i inne substancje, kt\u00f3re w dobrym tonie jest mie\u0107 u P\u0119czak\u00f3w. Mo\u017ce brylowa\u0107 na salonach, nie nara\u017caj\u0105c si\u0119 na \u015bmieszno\u015b\u0107 i kpin\u0119, chocia\u017c ma ch\u0142opski rodow\u00f3d. Taki troch\u0119 Dyzma.<\/span><\/p>\n

Pierogi z p\u0119czakiem i bia\u0142ym serem<\/span><\/h2>\n

Czas przygotowania: 1,5 godziny<\/strong><\/p>\n

Sk\u0142adniki (na 40 oko\u0142o pierog\u00f3w):<\/strong><\/p>\n

Ciasto<\/h3>\n
    \n
  • p\u00f3\u0142 kilograma m\u0105ki<\/li>\n
  • jajko<\/li>\n
  • szklanka ciep\u0142ej wody<\/li>\n
  • 30 ml oleju<\/li>\n<\/ul>\n

    Farsz<\/h3>\n
      \n
    • 150 g p\u0119czaku<\/li>\n
    • 250 g bia\u0142ego sera<\/li>\n
    • jajko<\/li>\n
    • s\u00f3l i pieprz<\/li>\n<\/ul>\n

      Omasta<\/h3>\n
        \n
      • odsma\u017cony na ma\u015ble boczek, pokrojony w cienkie paski<\/li>\n
      • opcjonalnie s\u0142onina zesma\u017cona na skwarki<\/li>\n
      • kwa\u015bna \u015bmietana do polania<\/li>\n
      • szczypiorek lub dymka do posypania<\/li>\n<\/ul>\n

        \"sk\u0142adniki<\/p>\n

        Gotujemy p\u0119czak, najlepiej tak, jak napisa\u0142am wy\u017cej. Studzimy i dodajemy pozosta\u0142e sk\u0142adniki farszu, wyrabiamy. Wstawiamy wod\u0119 na pierogi w du\u017cym garnku. Wyrabiamy ciasto na pierogi, wa\u0142kujemy 1\/3 na blacie podsypanym m\u0105k\u0105, wykrajamy szklank\u0105 kr\u0105\u017cki, wk\u0142adamy w \u015brodek farsz, sklejamy.<\/span> <\/p>\n

        \"lepienie<\/p>\n

        \"pierogi<\/p>\n

        Gotowe pierogi odk\u0142adamy na blaszk\u0119 lub desk\u0119, posypan\u0105 szczodrze m\u0105k\u0105, w przeciwnym razie pierogi przyklej\u0105 si\u0119 do pod\u0142o\u017ca. Lepimy pierogi z pozosta\u0142ego ciasta. Gdy woda wrze, wk\u0142adamy partiami (po 15\u201320 na raz) pierogi, a gdy wyp\u0142yn\u0105, wyci\u0105gamy \u0142y\u017ck\u0105 cedzakow\u0105 po trzech minutach na posmarowan\u0105 t\u0142uszczem blaszk\u0119, lub bezpo\u015brednio na talerz. Na wierzch k\u0142adziemy boczek lub skwarki z t\u0142uszczem, posypujemy szczypiorkiem, pieprzymy. <\/span><\/p>\n

        Nikodem Dyzma-P\u0119czak na salonach po prostu b\u0142yszczy…<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

        Lepiej z Arki spa\u015b\u0107 Noego Ni\u017c pieroga nie zje\u015b\u0107 tego.<\/p>\n","protected":false},"author":2,"featured_media":2783,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dania-glowne"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/2777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=2777"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/2777\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/2783"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=2777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=2777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=2777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}