Comments on: Pigu (Italian Gougeres)

By: Michelle

Michelle — Mon, 19 Dec 2011 04:30:05 +0000

Thank you so much for sharing your family’s pigu recipe! I am definitely going to save it and give it a try.

By: Christopher J Vogt

Christopher J Vogt — Sun, 18 Dec 2011 15:50:37 +0000

For years, I have asked Italian cooks, and restauranteurs if they had ever heard
of pigus, and I have never found anyone. I even searched the internet many years
ago, and came up empty. I got the bug to find someone who had heard of
pigus, and again searched the internet, and this time found your page.

My grandparents are from Italy near Accumoli, just outside of Abruzzo. My grandmother
grew up in the states not far from Pittsburgh, in the small mining town of Wilpen.
I wasn’t sure if pigus were just something they made up, or if it came from Italy.

We make them a bit differently (my recipe is below), and be advised that the recipe
has likely changed a bit from the original as my grandmother had no written
recipes, and my mother wrote this down for me.

I wonder where the name Pigu came from? I wonder if this comes from something
pertinent to Pennsylvania, as I see that is where you are from as well as my grandmother?
I considered that it might be some variation of Pierogi, with which there is some similarity.

In any event, thanks so much for your publishing this, you made my day!

Here is our recipe. I’m leaving out the dough and directions, as it is only minimally different
than what you show, other than being twice as much.

Pigu
6 eggs (save 2 yolks for egg wash)
1 pound swiss cheese finely grated
1 cup Pecorino Romano finely grated (my grandmother once told me “never by Parmesean or Romano, nothing but Pecorino”)
1/2 pound ricotta cheese
pinch of cinnamon
pinch of cloves
salt
pepper

My mom notes that she starts with 5 eggs, mixes the rest together
and if it is too dry, she adds in the last egg.

By: Parmesan Black Pepper Biscotti | Brown Eyed Baker

Parmesan Black Pepper Biscotti | Brown Eyed Baker — Sat, 05 Nov 2011 04:54:04 +0000

[...] flavor of these biscotti remind me very much of the pigu that my family makes every year for Easter. While the pigu are sort of a baked ravioli with a [...]

By: Michelle

Michelle — Mon, 10 Oct 2011 21:38:39 +0000

Hi Natalie, Yes, you just press the tines of the fork down on the edges of the pastry to seal, much like a ravioli.

I have never heard of pao de queijo, but it sounds delicious! I will definitely do some research!

By: Natalie

Natalie — Fri, 07 Oct 2011 14:47:47 +0000

Hi!

This sounds absolutely delicious!! I can’t wait to try this recipe. Can you elaborate on how you “seal the edges with a fork”? Do you press it together and… yeah, I’m lost on that one.

Another question, Michelle: have you ever considered posting a recipe for pao de queijo? They’re basically Brazilian cheese bread… so balls of cheese bread. They’re absolutely delicious and I haven’t been able to find a decent one. Help me out?

By: wendy

wendy — Mon, 18 Apr 2011 15:34:05 +0000

I have been looking for this recipe for 18 years – my gram made these all the time and I never had the recipe – it died with her! Thank you so much for FINALLY making it possible for me to make these!!!! Thanks!

By: The Best Potato Salad Recipe | Brown Eyed Baker

The Best Potato Salad Recipe | Brown Eyed Baker — Mon, 18 Apr 2011 04:02:12 +0000

[...] years ago: Pigu (Italian Gougeres) Best Ever Potato [...]

By: Michelle

Michelle — Tue, 06 Oct 2009 20:45:25 +0000

Hi Liz, You can definitely make these ahead of time. They will keep at room temperature for quite a few days, so no problem! I hope you enjoy them, they are a family tradition and a favorite!

By: Liz

Liz — Tue, 06 Oct 2009 16:33:41 +0000

I would love to try this recipe out for my Pre-Thanksgiving Thanksgiving dinner I hold with my friends. Would this be a good appetizer that I can make ahead the night before and then just warm it up in the over before serving the day of?

By: barbiedolltori

barbiedolltori — Thu, 09 Jul 2009 11:04:25 +0000

I cannot wait to try this recipe out!! it sounds great!

By: Laura

Laura — Thu, 18 Jun 2009 20:43:39 +0000

hi! i’m Laura and i’m from italy. I have to say i totally love your website (both your recipes and photographs).
This kind of “ravioli” are called “fiadoni” and they are from Abruzzo, the region where i live. The are quite delicious with Pecorino cheese, which is one of the well-know Roma’s products.
P.s. Do you know a great pancakes recipe??? because i’m really in love with this kind of breakfast meal and i cannot find a good one.
(i’m sorry for my bad english )

By: admin

admin — Wed, 06 May 2009 03:25:10 +0000

EVENSONG — Yes, you can absolutely make them ahead and reheat them! I would just put the oven to “warm” or 200 degrees and put them in until warmed through. I should add, though, that I think these are just great at room temperature too!!

By: evensong

evensong — Wed, 06 May 2009 01:25:34 +0000

Is there any possible way I can make these ahead of time and reheat them?

By: Ang

Ang — Sun, 26 Apr 2009 19:27:59 +0000

Michelle… I absolutely LOVE you for publishing this recipe. My mother never gave me the recipe, and I’ve been missing these for years – they’re my favorite part of our Easter tradition! In fact, the last time I had them was when I made them with your grandmother a few years ago. She truly is one of my favorite little Italian ladies!!
And for anyone who has never tried them – they are like little pockets of heaven…

By: Cookin' Canuck

Cookin' Canuck — Wed, 22 Apr 2009 22:42:19 +0000

These look so tasty. I love the shots of the insides – you can tell how light they are. I keep meaning to try gougeres. Now you’ve inspired me to do so.

http://www.cookincanuck.com

By: Esi

Esi — Tue, 21 Apr 2009 23:24:59 +0000

They look soo good! Very flavorful with all the cheese.

By: Annie

Annie — Tue, 21 Apr 2009 01:56:03 +0000

Yum! These look and sound awesome. I’ll definitely try them! Great pics too

By: Kerstin

Kerstin — Tue, 21 Apr 2009 01:39:38 +0000

Oh, they look SO good! What a lovely family tradition.

By: Amber

Amber — Tue, 21 Apr 2009 00:37:23 +0000

Yum, these look and sound amazing! Thanks for sharing the recipe.

By: Joelen

Joelen — Mon, 20 Apr 2009 15:42:27 +0000

These look great Chelle!

By: ashley

ashley — Mon, 20 Apr 2009 02:56:27 +0000

looks good! they look so fluffy and tasty!

By: Elyse

Elyse — Sat, 18 Apr 2009 05:41:22 +0000

I’ve never had Pigu, but after seeing your pictures and hearing your description, I feel like I’ve totally been missing out. These look amazing, just amazing. Mmm, I wish I could have 10 right now. Delicious!

By: Shannon

Shannon — Sat, 18 Apr 2009 03:19:57 +0000

Those look amazing…I love how fluffy they are!

By: Meghan

Meghan — Fri, 17 Apr 2009 18:13:36 +0000

These are so cute and look delicious! I love ravioli – baked, toasted, boiled, so I’m sure I’d love these! Would you ever consider serving them with marinara sauce on the side, or would that ruin the concept? I’m from St. Louis where toasted (fried) ravioli is a big deal; it usually come with a red sauce for dipping.