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PIROGIS




Source of Recipe


WAYNE GRETZKY


List of Ingredients




1 red sweet pepper 1
1-1/2 cups vegetables (broccoli, zucchini, etc.) in bite-size pieces 375 mL
3 tbsp butter 50 mL
6 oz chorizo sausage, thinly sliced
1 small onion, sliced
2 tsp chopped garlic
1 tbsp chopped fresh herbs (rosemary, thyme, oregano)
24 pirogis, parboiled
1/3 cup white wine
1 bunch green onions, chopped
1 tsp coarse black pepper
3/4 cup sour cream


Recipe



Broil red pepper for 5 to 10 minutes, turning occasionally, until skin is blackened. Holding pepper under cold water, peel off charred skin and remove seeds. Slice pepper into 1/4 in (5 mm) strips; set aside. Cook vegetables in boiling water until tender-crisp; set aside. In large pan over medium-high heat, combine butter, sausage, onions, garlic and fresh herbs. Cook, stirring, until onion is softened. Add pirogis and continue to cook, stirring often, until pirogis and onions are golden brown. Add reserved pepper strips and vegetables; cook for 1 minute. Add wine, green onions and pepper; cook for another minute. Remove from heat, stir in sour cream.

Serves 4.