What is zapiecanka?

Zapiecanka is a Polish bowl somewhat similar, at least in construction, at least if not in taste, to other dishes such as the Italian appetizer Bruschetta. This meal consists of a baguette of bread, either cut in half after its length, or cut into round slices that are ended and then baked to crispy. The bays used on this dish can be very different between Poland and the preference of cooks or eaters, but traditional topping includes mushrooms and grated hard cheese. After baking, the záchekanka is often slightly covered with sauce and while ketchup is traditional for this food, some people prefer mayonnaise or garlic sauce instead. At a time when the territory of Poland was part of the Soviet Union, because food and money were rare for many citizens, the "zapiecanka" began to refer to a specific meal that was cheap and easy to make. After the end of the Soviet Union, the tradition of consuming Zapiecanka continued as Polish fast food and many restaurants and street sellers continue to prodhe is this food.

zapiecanka usually begins with a baguette, which is either cut down in the middle or sliced ​​into individual slices. In half, each half can be baked together because one long piece or half can be divided into smaller parts. These pieces of baguettes are then spilled with mushrooms, usually Champignons, which are often cooked lightly in small oil to increase their taste and softness. The mushrooms are then ended with grated hard cheese, whose choice depends on the preferences of the cook or fir.

The zapiecanka is then placed in a hot oven and bakes until the bread becomes toasts and the cheese does not melt. Once removed from the oven, many retailers or home chefs then at the top with some type of sauce. Ketchup is a traditional watering, stemming from the availability of ketchup under the Soviet government. Modern variations of zálecanka added other topping and sauces, including ground or cutMeat, such as ham, more vegetables and various sauces. Mayonnaise is sometimes used instead of ketchup, while other chefs use a light garlic sauce to add taste, but allow all other flavors to go through.