Pelmeni with Ceps

Name: Pelmeni with Ceps
Yield: Serves 4
Cuisine: Russian
Ingredients: salt and pepper to taste; salt and pepper to taste; 85 ml crème fraîche; 1 tbsp finely chopped dill; 2 tbsp coarsely chopped parsley; 2 garlic cloves, very finely chopped; 40 g butter; 20 g dried ceps, soaked in warm water for 20 minutes; 20 g dried ceps, soaked in warm water for 20 minutes; 200 g fresh ceps; a few dill sprigs; 55 g Parmesan, freshly grated; 85 g butter; 1 quantity basic pasta dough

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This recipe is usually reserved for grand occasions, because wild mushrooms -collected in the autumn - are thought of as a luxury by the Russians. At other times of the year, the filling would normally be meat. Pelmeni resemble huge ravioli or dumplings, and are made with fresh pasta. Polish pierogi are similar.

Ingredients

1 quantity basic pasta dough
85 g butter
55 g

Europe
Russia
Vegetarian
Pasta
Autumn

Method

For the filling, clean and finely slice the fresh ceps. Drain the dried ceps, reserving the water, and chop them. Fry the fresh ceps in the butter. After a few minutes add the garlic and fry gently for 2 more minutes. Add the chopped dried ceps to the pan, frying for 2 more minutes. Season with salt and pepper, and stir in the parsley and dill. Leave to cool, then add the crème fraîche. Mix eve

Ingredients

Method

Photos