Poland brings us history, faith, beauty and is one of the destinations that really changes us for the better if we experience it in an authentic, genuine and profound way.
A country that has given the world characters who have made a difference to humanity. Copernicus and his Heliocentric Theory. Marie Curie, a pioneer in the study of radioactivity, was the first woman to win a Nobel Prize and the only person to win it twice. Frederic Chopin, one of the greatest composers and pianists in human history and Pope John Paul II, one of the most beloved and admired leaders of the Catholic Church.
Poland is a country with an impressive history of strength and resistance and one of the countries that suffered the most during World War II, when it was divided in half between the Nazis and the Soviet Union and where several concentration camps were set up, including the famous Auschwitz, which can still be visited today. A place that thrills and teaches.
In relation to Brazil, Poland has an old and continuous history of immigration, which began in the 17th century, when they came to fight alongside the Dutch against the Spanish and Portuguese. Between 1890 and 1891 it is estimated that around 80,000 Poles landed in Brazil to work on the coffee plantations. From the First World War onwards, Brazil was the destination of several Polish families of Jewish origin, who came fleeing Nazi persecution. Curitiba is the city with the highest concentration of Poles in Brazil and has a large and beautiful park called Papa Joāo Paulo II and a traditional restaurant specializing in pierogi, the typical and delicious Polish pastry, Tadeo Rei do Pierogi.
A Polish custom is the consumption of soups, which in the country can be bought in machines similar to coffee machines. The most popular is beet soup, which can be served with noodles, small meatballs and some beans. In Brazil, the best typical Polish soup I've ever had was at "A Polonesa", which is located in Copacabana/RJ and has been run by the same Polish family since 1948. The house also serves excellent strogonof and goulash.
Yes, Poland is rich in history and culture, very interesting and beautiful, even for those who enjoy nature. Its capital, Warsaw, has made a name for itself in terms of gastronomy and design and several luxury hotels have set up there, such as the brand new and cool Nobu Warsaw.
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Recipe for pierogi - A Polish dish
Author: Eline Prando
Learn how to make this recipe for pierogi, a Polish dish which is a kind of ravioli made with potatoes and ricotta. Simply delicious!
Ingredients for the dough:
- 500 g wheat flour
- 2 tablespoons of oil
- 1 yolk
- Hot water (not boiling)
- Salt
Ingredients for the filling:
- 500 g unpeeled potatoes
- 2 tablespoons butter
- 2 medium onions, chopped
- 250 g fresh ricotta
- Grated nutmeg
- Black pepper
- Salt
Directions:
- Put the potatoes in a saucepan with salted water and cook until they are soft. Meanwhile, prepare the pasta.
- Dough: I made the dough with a mixer, but it can be made by hand, just follow the same steps.
- Put the flour, egg yolk, oil and salt in a bowl and mix the ingredients together.
- Then gradually add the hot water and mix the ingredients together, beating on a low speed with a mixer or using your fingertips.
- When the dough is soft and sticks slightly to your hands, stop adding water and beat at low speed or knead by hand for another five minutes.
- Cover the bowl with plastic wrap and leave the dough to rest for an hour.
- Filling: Drain the potatoes and while they are still warm, use a potato masher to mash them very well. Set aside to cool.
- Heat a frying pan, add the butter and the onion and sauté well, they need to be lightly browned. Season with salt and set aside to cool.
- Place the ricotta in a bowl and rub it together with your hands so that no lumps remain.
- Mix the ricotta with the mashed potato and onion. Use a potato masher to blend the ingredients well and get rid of any lumps that may remain.
- Taste the filling, add salt as needed, season with grated nutmeg and freshly ground black pepper.
- Assembly Take a piece of dough, place it on a well-floured worktop and use a rolling pin to roll it out very thinly, it should be about 2 mm.
- Use a cutter of about 10 cm, if you don't have a cutter use a glass, cut the dough.
- Place a generous amount of filling on the dough disk and close it with your fingertips. They are very plump, with a lot of filling.
- Place the pastries on a well-floured baking sheet.
- Once all the pierogis are ready, it's time to cook them. Bring a pan of water and a little salt to the boil.
- As soon as the water is boiling, gently place the pierogis in the water, one pierogi at a time, avoiding overlapping. I cooked about 8 at a time.
- The cooking time is very quick, it takes 2 to 3 minutes. As soon as they rise to the surface, remove with a slotted spoon and place on a plate.
- Then just serve with the desired sauce, which can be meat, mushroom, cheese or bacon.
