- 1 (16-ounce) box pierogies, such as Mrs. T’s Four Cheese Medley Pierogies
- 1/2 Cup butter
- 2 garlic cloves, minced
- 4 Tablespoons fresh rosemary, chopped
- Sea salt, to taste
- Parmigiano-Reggiano cheese, grated
Boil pierogies as box directs.
Melt butter in frying pan, mixing in minced garlic and rosemary. Add already-boiled pierogies to the frying pan and coat in the butter mixture.
Serve with sea salt and Parmigiano-Reggiano to taste.