波兰佳肴

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chiński

波兰菜典自1989年,也就是从自由化市场变革开始获得了新生.又重新有了自己的烹饪大师和佳肴.这些佳肴即使在最具烹饪传统的民族中间也能找到自己的崇拜者.
波兰菜典的形成主要受两大传统影响: 上等的和平民的.
前一种有着数百年的传统,它将本地作法与周边许多相邻民族贵族宫廷里最好的技艺相结合.波兰贵族喜欢款待客人,而且不惜成本,正如俗话所说:决定了就做. 那时候在餐桌上最重要的角色是野味,也就是野猪,鹿,野兔,松鸡,野鸡等.今天在波兰又有许多餐厅将野味作为他们的基本菜典.
大自然吝惜赋予波兰温暖的海洋和海产品.取而代之的是我们拥有众多的湖泊及丰富的鱼类资源以及成百种用传统方式制做的鳟鱼,鲈鱼,狗鱼,鲤鱼,鳗鱼等美味佳肴.
波兰厨房最常用的肉类是猪肉.最大众化的菜典为猪里脊肉排.也就是一小块锤砸成薄片的猪里脊肉粘上鸡蛋和干面包末,用油炸制而成.餐厅举行宴会的高潮往往是呈上精心炰制的烤乳猪.
波兰制作的小牛肉,特别是山民制作的羊肉也特别出色.
波兰的燻肉广受赞誉.特别是经过淹制,而后用烟燻制的火腿特别受青睐.接下来是用最好的猪肉和牛肉制成的香肠.伴着波兰面包吃口味更佳.
但这并不是说肉类在波兰厨房具有支配地位.平民百姓为我们带来了数不胜数的馅类面食.将与做面条的面相类似的面团擀薄后放上草莓,黑加伦,樱桃,特制白奶酪,谷物混合物等,然后包成各种形状.当然每一位波兰人的母亲制作的面食最好吃.但也不妨在面食店里尝一尝.
森林野生蘑菇在波兰厨房扮演重要角色.而采集蘑菇也是一件令人激动的事情.秋季里,成千上万的人们涌进森林就是为了日后能用牛肝菌蘑汤,松蘑汤,油炸乳姑款待客人.餐厅业主也很乐意用蘑姑炰制菜典.
如果说到酒类,波兰则是以纯净的伏特加著称.用土豆和黑麦经过多次蒸馏而成.名气小一点,但仍很有名的是调制酒类,如 żubrówka, jarzębiak 等.以及泡制酒如核桃酒,樱桃酒,白芷酒等.还有蜜制酒和品种繁多的啤酒.最后终于说到糕点和甜品.油炸面包圈值得一尝.它是用发酵面团加入按传统工艺制成的玫瑰酱,在油锅中炸好后裹上糖霜而成.非常受大众欢迎而有味美可口的甜品还有奶酪糕,它的主要成份是牛奶制成的白奶酪.
约翰.保罗二世在他最后一次巡游波兰过程中,在与他家乡瓦多维茨的市民见面时,向数千群众发表谈话.他回忆了在这座城市生活的岁月.某一时刻他挥手指向一座老房子提高嗓子说:’’在高考以前,我们曾去那儿品尝奶油糕典.’为什么奶油糕典在他心中记忆能长达60余年?你只要亲口尝一尝就明白了.

angielski
Specialities of Polish Cuisine

Polish cuisine has undergone a revival since the change of political system in 1989. The revival has extended to the country’s culinary arts, and its specialities are winning the palates of gourmets even from nations renowned for their own refined culinary traditions.
Two culinary traditions have affected Polish cuisine considerably – manorial and peasant. The first of them has a history of several centuries originating in the Polish gentry’s creative combination of native elements with what was best in the cuisine of neighbouring countries. The gentry loved receiving guests and partying and they did it without counting the cost, according to the common saying: ‘There may be no money to live on but there will always be enough to dazzle your guests.’ Dishes of game dishes made from wild boar, roe deer, hare, partridge, and pheasant were the most important on the table. Nowadays there are many restaurants in Poland in which game forms the basis of the menu.
Unfortunately, nature did not give Poland warm seas and seafood, but there are hundreds of clean freshwater lakes with an abundance of fish, such as trout, perch, pike, carp, tench and eel. Delicious and delicate, they are cooked with great skill in hundreds of ways.
Pork is the meat most often used in Polish cuisine, and the most popular dish is sliced pork sirloin fried in a breadcrumb coating. An unusually delicate spit-roasted piglet is the climax of many big parties given in restaurants, and in the mountains veal and mutton are also popular.
Polish cured meats enjoy a very good reputation. Among them is ham, thoroughly marinated before being smoked and cooked, while delicious sausages are made from the best pieces of pork and beef. They taste best with Polish bread.
Polish cuisine is certainly not dominated by meat. The peasant tradition offers a varied selection of pierogi, which consist of cases of a simple flour-based dough, filled with fruit, such as strawberries, blue berries or sour cherries, or specially prepared mixtures, such as curd cheese and mashed potato or cabbage and mushrooms. Meat pierogi are also made. The best pierogi are always made by everyone’s mother, but they are also on the menu in many restaurants, some of which serve only pierogi.
Wild forest mushrooms play an important role in Polish cuisine, and in autumn mushrooming becomes a passion for millions, who love the subtle but distinctive flavours of the many varieties waiting to be found. Mushrooms are often served in restaurants.
As far as alcoholic beverages are concerned, Poland is known for its many brands of pure vodka, which are made from rye or potatoes and distilled many times. Also very good, although less popular, are dry, flavoured vodkas (żubrówka – Bison Brand Vodka, or jarzębiak – rowanberry vodka), liqueurs (orzechówka – walnut liqueur, wiśniówka – cherry liquer, or litworówka – angelica liqueur), meads, and a wide selection of beers.
And at last come the cakes and desserts. Pączki are doughnuts, which traditionally have a delicious rose petal filling. Also extremely popular are cheesecakes.
The late John Paul II once addressed a crowd of several thousand in the town square of his home town of Wadowice. He recalled many moments from his years spent there, and at one moment pointed to one of the buildings and said ‘We went there to have cream cakes before our final exams.’ He still remembered the taste of the local baker’s cream cakes after over 60 years. Why? You will understand when you have tasted them.








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