Ingredients with Measurements:
- 1 can of Paprykarz Szczeciński (200g)
- 1/2 cup of pitted prunes, chopped
- 1/4 cup of chopped onion
- 1/4 cup of chopped celery
- 1/4 cup of chopped carrot
- 1/4 cup of chopped red bell pepper
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Heat the olive oil in a pan over medium heat.
b. Add the onion, celery, carrot, red bell pepper, and garlic. Sauté for 5-7 minutes or until the vegetables are soft.
c. Add the chopped prunes and cook for another 2-3 minutes.
d. Open the can of Paprykarz Szczeciński and add it to the pan. Stir well to combine all the ingredients.
e. Cook for 5-7 minutes or until the mixture is heated through.
f. Season with salt and pepper to taste.
g. Serve hot with your favorite bread or crackers.
20-25 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 400mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of dried fruit instead of prunes, such as apricots, raisins, or figs.
- You can use any type of bell pepper instead of red, such as green or yellow.
- You can use any type of oil instead of olive oil, such as vegetable or canola oil.
Variations:
- You can add some chopped nuts, such as almonds or walnuts, for extra crunch.
- You can add some fresh herbs, such as parsley or cilantro, for extra flavor.
- You can add some hot sauce or chili flakes for extra heat.
Tips and tricks:
- Make sure to chop all the vegetables and prunes into small pieces for even cooking.
- You can prepare the vegetable mixture ahead of time and store it in the fridge until ready to use.
- You can also make a larger batch and freeze the leftovers for later.
Storage instructions:
- Store the Paprykarz Szczeciński with Prunes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the Paprykarz Szczeciński with Prunes in a pan over medium heat until heated through.
Presentation ideas:
- Serve the Paprykarz Szczeciński with Prunes in a small bowl with some bread or crackers on the side.
- Garnish with some fresh herbs or chopped nuts for extra color and texture.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Chopped nuts, such as almonds or walnuts
Pairings:
- Bread or crackers
- Cheese and charcuterie board
- Wine or beer
Suggested side dishes:
- Green salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the mixture is too thick, you can add some chicken or vegetable broth to thin it out.
- If the mixture is too thin, you can cook it for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure to cook the vegetables and Paprykarz Szczeciński to an internal temperature of 165°F to ensure food safety.
Food history:
- Paprykarz Szczeciński is a traditional Polish fish paste made with smoked fish, tomato paste, and spices. It originated in the city of Szczecin in the 19th century and has since become a popular spread and dip in Poland.
Flavor profiles:
- The Paprykarz Szczeciński with Prunes has a smoky, savory flavor from the fish paste and a sweet, fruity flavor from the prunes. The vegetables add a crunchy texture and a fresh, earthy flavor.
Serving suggestions:
- The Paprykarz Szczeciński with Prunes is a great appetizer or snack for any occasion, from parties to picnics to game nights.
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Region: Polish