1. #1 Mu
    August 30, 2011

    Looks more like pasties to me, potato or wheat dough?

  2. #2 Surgoshan
    August 30, 2011

    Pierogi foul! I see no cheese OR potato. Especially the cheese.

  3. #3 Martin R
    August 31, 2011

    Wheat dough. A Swedish pierog is basically a bun with sauce bolognese inside.

  4. #4 Birger Johansson
    August 31, 2011

    Yum! The frozen microwave-ready stuff in the shops are only nominally pierogs.

    (OT) Patti Smith collects Polar Music Prize in Stockholm Aug 30

  5. #5 Birger johansson
    August 31, 2011

    I just had a vision of Homer Simpson* gulping them all down, and then licking up the crumbs that have fallen behind the oven, chasing off any competing insects.

    Alas, I cannot make any food like this, the furry ones would “sample” the stuff before I had time to put them in the oven.

    “Homo erectus was first master of the kitchen: study” http://www.physorg.com/news/2011-08-homo-erectus-master-kitchen.html (*compulsory Simpsons reference)

    …And here are their kitchen utensils: “Humans shaped stone axes 1.8 million years ago, study says” http://www.physorg.com/news/2011-08-humans-stone-axes-million-years.html

  6. #7 doug l
    September 1, 2011

    Bolognese sauce is a long tradition in my family, though always used as a gravey for mostaccioli, rigatoni or occasionally ravioli. Of course, the Italian side originates in the Emilia Romana region of Italy in which Bologne is located. My Swedish side of my family loves the our traditional bolognese but I’d never heard of it being adapted by the Swedes before this. I’ll have to give it a try. Do you have a specific recipe for the bolognese sauce and for the dough? Cheers.

  7. #8 Martin R
    September 2, 2011

    Spaghetti Bolognese is huge in Sweden, known almost as an indigenous standard dish these days. I improvised the recipe for the pierogi. Just make a yeast dough with melted butter, milk and a little sugar in it.

  8. #9 Thomas Ivarsson
    September 2, 2011

    Yes, I agree. Bolognese has been a standard dish in Swedish schools since the seventies. However the recipe may vary and is not always in accordance with Italian traditions. It is seen as a homely cooking in Sweden.

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