Potato cultivation in Poland began relatively late – only in the 18th century – but they quickly gained great importance, especially in regions with less fertile soils, such as Silesia. It was then that they appeared Pranzunki, also called roast, pandzonki or roasts. This potato dish years ago was the basic dish of many families, it was a source of energy for hard -working miners or farmers.
At a time when the access to the meat was limited and the kitchen had to be economical and nutritious, Pranzunki were an excellent response to the needs of everyday life. Cheap, easily accessible ingredients, which can be given in many ways, which makes you appreciate their qualities even today.
Potatoes are a source of valuable starch (which provides energy) and numerous microelements such as potassium, magnesium, chrome, selenium or iodine. They also contain vitamin C – especially valued for antioxidant and immunity supporting properties.
It is also worth adding that Properly prepared potatoes, devoid of heavy, fatty additivescan be a component of a healthy diet. Pranzunki, although traditionally served with bacon, can also be prepared in a lighter version – with the addition of lean cottage cheese or natural yogurt.
Although the Pranznków recipe is extremely simple, it requires compliance with a few rules to get the right consistency and taste. The basis is good quality potatoes – preferably type B or C, which after cooking easily break down and form a thick mass. Varieties such as Bryza, Gracja or Typhoon will be the perfect choice.
Ingredients (for 4 portions):
- kilo of potatoes type B or C,
- 100 g of potato flour,
- salt to taste,
- 150 g of bacon or bacon,
- average onion,
- Optional: kefir, buttermilk or curd to serve.
Preparation method:
- Peel the potatoes, wash and cook in salted water until tender.
- When the potatoes are ready, pour some water, leaving about a glass of liquid in a pot.
- Pour potato flour on top of the cooked potatoes, cover and leave on low heat for about 5 minutes to make the flour brew.
- Then mix thoroughly – preferably with a wooden stick – until a uniform, sticky mass is formed.
- With the help of a large spoon dipped in water, form noodles or portions, put them on a plate.
- Fry the diced bacon with onions in a frying pan, and then pour the ready Pranskuki to the resulting lard.
Danie It tastes best hot, served with a cool milk drink – Kefir, curd or buttermilk.
Although today Pranzunki is no longer a daily dish, their role in cultivating the culinary heritage of the region cannot be overestimated. Thanks to the efforts of local communities, including Country Housewife Circles, The dish was inscribed on the list of traditional products of the Ministry of Agriculture and Rural Development. This distinction not only emphasizes its cultural importance, but also promotes it among a wider audience.
Source: NowowoPuje.pl
