Copyright © 2014 Poland on a Plate  

Polish Pizza
with TV Host Basia Brown

Krakus® Recipes

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Gourmet Truffle Pizza    Serves 4-6


         

Ingredients

½ lb. premade pizza dough

8 oz. burrata cheese

8 oz. oyster mushrooms, thinly sliced

2-4 Tbsp. parmesan cheese

½ cup fresh arugula

1 black truffle, shaved thinly

white truffle oil

salt and pepper


Preparation

1. Preheat oven to 450º F.

2. Roll and stretch dough until you have an oblong shape large enough to fit the size of a sheet pan. Alternately, you can use a
     circular pizza pan if you prefer.

3. Break the burrata over the pizza dough and crumble the outer shell. Spread evenly across the dough, leaving a ½ to 1-inch
     border along the edges.

4. Spread mushrooms evenly across the burrata. Grate parmesan cheese over the mushrooms. Season lightly with salt and pepper.

5. Bake for 12-15 minutes. (Place under broiler for 1-2 min. if additional browning is desired.)

6. Remove pizza from the oven and shave the truffle over the pizza. (It is important for pizza to be hot for this step as the residual heat
     will slightly cook the truffle.)

7. Top the pizza with fresh arugula and lightly drizzle with truffle oil.

Ham & Cheese Pizza   Serves 4-6


         

Ingredients

½ lb. premade pizza dough

4 slices Krakus® Original Polish ham

¼ cup mozzarella cheese

1 Tbsp. tomato paste

¼ cup water

2 tsp. dried oregano

salt and pepper


Preparation

1. Preheat oven to 450º F.

2. Roll and stretch dough until you have an oblong shape that is large enough to fit the size of a sheet pan.

     Alternately, you can use a circular pizza pan.

3. Combine tomato paste, water and oregano; season with salt and pepper.

4. Spread the tomato sauce evenly across dough, leaving a ½ to 1-inch border along the edges.

5. Add shredded Krakus ham in an even layer over tomato sauce and sprinkle with shredded mozzarella.

6. Bake for 12-15 minutes. (Place under broiler for 1-2 min. if additional browning is desired.)

7. Top with dried oregano to taste.

Polish Chicken Cordon Bleu    Serves 6


         

Ingredients

6 boneless skinless chicken breasts, 4-6 ounces each

6 thin slices of Krakus® Original Polish ham

6 slices Swiss cheese

8-10 fresh sage leaves, finely chopped

1 cup grated parmesan cheese

extra-virgin olive oil

salt and pepper

kitchen twine




Preparation

1. Preheat oven to 400º F.

2. Using a sharp knife, carefully butterfly each breast and open it like a book. (Alternatively, you can buy chicken cutlets and skip to step 3.)

3. Lay a sheet of plastic wrap on top of cutlets. Gently pound each to an even ¼-inch thickness with the flat side of a meat mallet.
    When done, remove the plastic wrap from chicken.

4. Season both sides of chicken with salt and pepper. Layer each with ham, Swiss cheese, sage, and parmesan cheese.

5. Starting at the short end, roll each chicken breast up jellyroll fashion; secure with kitchen twine.

6. Lightly brush the exterior of the rolled chicken breasts with olive oil and arrange the roll-ups on a baking sheet.

7. Oven roast until chicken is cooked through, about 25 to 30 min.

8. Transfer to a platter and allow chicken to rest briefly before slicing. Serve with Lentils in Honey Mead Prune Sauce (recipe follows).

Lentils in Honey Mead Prune Sauce   Serves 6


         

Preparation

1. Place lentils in strainer and sort through carefully; remove any debris. Wash and rinse well.
    Place lentils in a bowl and cover with two inches of water and a pinch of salt. Soak for 1 hour; drain.

2. Bring 2 cups of water to a boil and add drained lentils. Cook for 15-20 min., or until “al-dente.” Drain and cool lentils.

3. Heat a pan over medium-high heat and melt 1 Tbsp. of unsalted butter. Sauté 2 Tbsp. of the shallot. Once translucent,
    add the prunes and cook for another minute. Cover with chicken stock. Cook until half the stock has evaporated and it
    gains a sauce consistency.

4. In another pan, melt 1 Tbsp. of unsalted butter over med-high heat. Add remaining shallot and sauté until translucent.
     Add lentils and continue to cook for 1-2 min. until lentils have toasted slightly. Add the mead and pinch of thyme.

5. Remove from heat and allow the mead to soak into the lentils and shallot. Season to taste with salt and pepper.

6. To serve: spoon lentils into middle of a plate and top with 1 inch slices of  chicken; cover with prune sauce.

Ingredients

1 cup green lentils

¼ cup honey mead

½ cup smoked prunes, finely chopped

¼ cup shallot, finely diced

2 Tbsp. unsalted butter

1 ½ cups chicken stock

fresh thyme, to taste

olive oil


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