Vareniki with cottage cheese and spinach

Heat 2 tablespoons of olive oil in a pan, add 1 clove of garlic and a sprig of thyme and rosemary. Once the oil starts to boil, reduce the heat — otherwise, everything will burn. Add another clove of garlic, sliced thinly, and 250 grams of spinach. Stir-fry everything for a minute. After that, remove the pan from the heat, take out the whole garlic clove, thyme, and rosemary, and squeeze the spinach a bit in a colander.

Chop the spinach with a knife and mix it with cottage cheese and 15 grams of grated Parmesan. Add the previously boiled eggs: 1 whole, chopped, and 2 yolks - coarsely chopped. Season with salt and pepper, add a little olive oil (about 3 g), and mix everything well.

Cut circles from rolled dough 1 mm thick using a 4.5 cm diameter culinary ring. Place 5 grams of filling on each, fold in half, and pinch the edges in a braid shape.

Pour 5 liters of water into a large pot, add salt, bay leaf, 2 crushed garlic cloves, black peppercorns, and whole dill sprigs. Once the water boils, gently lower the dumplings into the pot and cook for 5-6 minutes until done.

While the dumplings are boiling, prepare the sauce: mix chicken broth with truffle oil and 20 grams of grated Parmesan. Before serving, place the remaining fresh spinach on a plate, top with the dumplings, and drizzle everything with the sauce and a little olive oil.