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Special Consideration
TV Show
Polish recipes and Polish food
About Polish Food
Traditional Polish fare is a blend of Slavic influences, while it also shares roots with French and Italian cuisines. At the turn of the second millennium, root vegetables, wild mushrooms and coarse breads formed Poland’s basic food staples. However, over time, a variety of European influences began to appear.
When Italian princess Bona Sforza became the Queen of Poland in 1518, she brought along her Italian court staff, who soon introduced ingredients previously unknown to the Polish, including tomatoes, lettuce, leeks, cauliflower and chives. Today, the Polish word (wloszczyna) for “standard soup greens”, including parsley root, celeriac, cabbage and leek, translates to “Italian stuff”. More
Key Ingredients
Polish Food
Make sure your kitchen is stocked with these essential ingredients.
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Polish Utensils
Find out which special utensils you’ll need on hand during cooking.
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Hot Tips
Avoiding sticky pasta
To avoid sticky pasta cook in a large pot of rapidly boiling salted water (5 to 6 litres of water to every 500 grams of pasta). Giving the pasta a good stir in the first couple of minutes is also crucial to help avoid sticking.
Glossary
Eschallot
Eschallot are comprised of a cluster of golden papery-skinned bulbs, eschallots have a more delicate and sweeter flavour than their onion relation and are one of the many examples of the French influence in Mauritian cuisine.
