Midday Fix: Poland on a Plate’s Basia Brown makes ham and mushroom zapiekanki

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Basia Brown
Poland on a Plate

Polish Constitution Day Parade
May 3
11:30 a.m.
Columbus Drive

Ham and Mushroom “Zapiekanki” with Roasted Tomato Vinaigrette
Serves 4

8 thin slices Krakus Polish Ham
1 French baguette, cut in half and then cut in half horizontally for 4 pieces
4 ounces mushrooms, thinly sliced
1 pint cherry tomatoes, equal parts halved and whole
1 shallot, diced
4 ounces Asiago cheese, freshly grated
1 Tbs. red wine vinegar
2 Tbs. olive oil, plus extra
salt and pepper
unsalted butter
chives, for garnish

Separate pint of cherry tomatoes into two halves. Keep one part whole, cut rest in halves. Add oil to lightly coat bottom of a wide pan over medium heat. Add diced shallots to pan and cook for about 4 minutes, or until they have softened and look translucent. Season with salt and freshly ground black pepper. Add cherry tomatoes to pan with shallots. Reduce heat to medium-low. Cook the tomatoes and shallots for another 4 minutes. When tomatoes start to release juice, take a spoon and mash some of the tomatoes. Make sure to keep some in wholes intact so that your sauce has some texture to it. Remove the tomato/shallot pan from the heat and add 1 Tbs. red wine vinegar and 2 Tbs. olive oil. Stir to combine and leave to cool.  Add 1 Tbs. unsalted butter to a separate pan over medium-high heat. Add sliced mushrooms to pan; season with salt and pepper. Sauté mushrooms for 3-5 minutes or until softened and slightly browned. Remove pan from heat. Layer 2 slices of Krakus Polish ham on each baguette. Top the ham on each baguette with approximately 2 Tbsp. of sautéed mushrooms. Sprinkle an even layer of shredded Asiago cheese over the ham and mushrooms. Arrange baguettes on a baking sheet, and place under broiler (or toaster oven) for 5-7 minutes. Check after 5 minutes to ensure they don’t burn. Remove zapiekanki from oven. Top with roasted tomato vinaigrette and chives.


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