The city of Pittsburgh is rich in Polish heritage. So much, that pierogies are viewed as a city icon. The Pittsburgh Pirates even have four pierogi mascots that run around PNC Park as in-game entertainment. Though the Pirates have fun with their pierogies, some serious locals scoff when restaurants have fun with them on their menu.
Braised Short Rib Pierogies - Photo by Andrew Russell, Tribune Review
A recent tweet from Braddock’s American Brasserie, which we’ve reviewedbefore, offers a braised short rib pierogi. But when you stuffed it with a braised short rib, is it really a pierogi, or is it more of a ravioli?
My answer is yes, it is a pierogi. Here’s why.
After some of my own personal research, here are some key differences between pierogies (of Polish decent) and raviolis (of Italian decent).
|Pierogies are filled pasta circles that are folded and pinched closed into half moon shapes.
||Ravioli are square pillows that are sealed the entire perimeter of the square.
The Inside “Stuffing”
|Pierogies are traditionally filled with potatoes, onion or cheese, sometimes in combination.
||Ravioli are traditionally filled with meats and cheeses.
The Outside “Dough”
|Pierogi dough is just flour and water.
||Raviolis are made using an egg pasta.
|Pierogies are boiled and/or pan fried in butter and onions. Served pan to plate without a sauce.
||Ravioli are only boiled and served in a sauce.
I admire a chef that likes to be creative and make creative leaps with their food as long as the integrity of the dish remains in tact. Though most traditional yinzers (term for a local Pittsburgh native) may say that putting short ribs in a piegori is a sin, I think it is creative genius.
So now you have to decide, is it the shape, stuffing, dough or preparation that would cause you to sway one way or the other?