Author: Julia

See below for recipe

 Crayfish in Polish Culinary Heritage 

For centuries, crayfish have held a special place in Polish cuisine. Once a humble food for peasants, by the 17th century they reached aristocratic tables, influenced by German and French traditions. 

In classic Polish cooking, crayfish were true delicacies – featured in soups, aspics, sauces, pierogi fillings, and the famous crayfish butter, used as a base for the famous cardinal sauce. 

By the 19th century, Poland was among Europe’s leading exporters of crayfish, highly valued in France and Germany. Yet this tradition declined with the crayfish plague and water pollution, which nearly wiped-out native species. 

Today, thanks to sustainable farming and a revival of heritage cuisine, crayfish are slowly returning to Polish tables, especially in regions like Pomerania and Greater Poland. Celebrating crayfish means reviving not only a forgotten taste but also the artistry of cooks who once transformed them into dishes of elegance and prestige. 

The below recipe comes from a rare 1934 cookbook – now a true collector’s treasure. This unique edition has been lovingly passed down through generations by a member of the Rural Women’s Association “Wygodni Zakociacy” from Zakocie, Masovia region. Thanks to this legacy, they can preserve and celebrate some of the finest traditional recipes from Poland. 

Polish Crayfish with Dill and Wine – Recipe

Adapted by JOANNA OCHNIAK & RURAL WOMEN’S ASSOCIATION “WYGODNI ZAKOCIACY” MARSOVIA 

Yields 6-8 portions

*60 crayfish, depending on size, are usually enough for a celebratory table

Preparation time: ~30 minutes (cleaning crayfish) + 20 minutes (cooking) = ~50 minutes total 

Ingredients

• up to 60 crayfish (various sizes may be used)
• 50 g butter
• ½ liter sour cream
• ¼ liter white wine
• a generous handful of fresh dill
• salt, to taste

Instructions

1. Clean the crayfish thoroughly with a brush and rinse them several times until the water runs clear. Once cleaned, scald them in salted boiling water, then cook under a lid.
2. In a saucepan, melt the butter, add the crayfish, pour in the sour cream and wine, and sprinkle with a generous handful of finely chopped fresh dill. Season with salt to taste.
3. Simmer gently for no longer than 20 minutes – prolonged cooking will cause the crayfish to dry out and lose their delicate flavor.

Polish Crayfish Butter – Recipe

Crayfish butter was one of the most prized foundations of classic Polish cuisine. Made by gently infusing butter with the flavor of crayfish shells and claws, it created a deep, luxurious aroma that enhanced many traditional dishes. In the 19th and early 20th centuries, crayfish butter was considered indispensable for crayfish soups, sauces, and festive dishes. 

Yields ~250 g of flavored butter (enough for 6–8 uses in soups, sauces, or spreads) 

Ingredients: 

• shells and claws from approx. 30 crayfish 
• 300 g butter 
• 2 fresh bay leaves (optional) 

Instructions:

1. Dry the crayfish shells and crush them in a mortar.
2. In a saucepan, melt the butter and add the crushed shells together with the bay leaves.
3. Simmer very gently over low heat for 10–15 minutes, stirring constantly to release the aroma.
4. Strain through a fine sieve lined with cloth or paper.
5. Pour into jars, cool, and refrigerate. 

Use: Crayfish butter was traditionally added to soups and sauces, or used to enrich festive dishes with a delicate yet distinctive flavor. 

Polish Cardinal Sauce – Recipe

The so-called “Cardinal Sauce” was one of the most refined ways to serve crayfish in Poland. Enriched with crayfish butter and cream, it combined elegance with the unmistakable aroma of crayfish meat. This sauce was a hallmark of banquets and festive meals, elevating fish and seafood dishes to true delicacies. 

Yields ~6 portions (as a sauce accompanying a main dish) 

Ingredients: 

• 1 cup mayonnaise 
• 4 tbsp cream 
• ¼ liter dry white wine 
• 100 g crayfish tails 
• 2 tbsp crayfish butter 
• fresh dill, finely chopped 
• salt, pepper, and lemon juice to taste 

Instructions:

1. Combine the mayonnaise with melted crayfish butter.
2. Stir in the cream, wine, chopped crayfish tails, and fresh dill.
3. Season carefully with salt, pepper, and lemon juice.
4. Serve slightly chilled or at room temperature. 

Use: Traditionally served with crayfish, fish, or other seafood, this sauce added a note of prestige and richness to celebratory tables. 

Bon appétit – or as we say in Poland, Smacznego! 

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This blend is packed with flavors that will enhance every dish you add it to. Store your homemade Creole seasoning in an airtight jar in a dark, cool place. It will keep for several months but I like to use it within a couple of months for optimal flavor.

Creole Seasoning – Recipe

Adapted by JOHN COLETTA

Ingredients

• 30g. Paprika; Sweet
• 30g. Paprika; Smoked
• 40g. Salt; Sea; Fine Grind
• 40g. Garlic; Powder
• 15g. Onion; Powder
• 8g. Oregano; Leaves Only; Dried
• 6g. Thyme; Leaves Only; Dried
• 6g. Basil; Leaves Only; Dried
• 6g. Rosemary; Needles; Dried
• 3g. Bay Leaves; Dried
• 12g. Pepper; Black; Tellicherry
• 4g. Pepper; Cayenne

Instructions

1. Place all ingredients into a coffee grinder.
2. Pulse or blend until a smooth powder is formed.
3. Place into a nonreactive storage container, cover, date, label and store in a cool, dry place for up to 30-days.

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“TORTELLI DI ZUCCA AL BURRO E SALVIA”

Filled pasta is one of the finest expressions of Italy’s traditional culinary identity—a perfect blend of quality ingredients, artisanal technique, and regional culture. From south to north, every region offers different doughs, shapes, fillings, and pairings.

Below is a traditional recipe for *pumpkin tortelli with butter and sage*, typical of the Emilia-Romagna region. It’s a simple dish both in ingredients and preparation, balancing the sweetness of the pumpkin, the savoriness of the cheese, and the delicate aroma of butter infused with sage. You can also add crushed *amaretti* cookies or fruit *mostarda* to the filling for a more distinctive flavor.

Pumpkin Tortelli with Butter and Sage – Recipe

Adapted by Gianluca Tomasi

Yields 10 servings

Ingredients

Fresh pasta:

• 500 g flour (type “00”)
• 5 eggs
• Method:
  • Mix the flour and eggs until you obtain a smooth, elastic dough. Cover with plastic wrap and let rest for at least 30 minutes.

Filling:

• 800 g Mantuan pumpkin pulp
• 200 g grated Parmesan cheese
• 50 g chopped onion
• Nutmeg, salt, olive oil
• Method:
  • Cut the pumpkin into small pieces and bake at 160°C (320°F) for 30 minutes. Then transfer it to a saucepan with a little olive oil and the gently sautéed onion. Add salt and nutmeg, then mash or strain the mixture. Let it cool and mix in the grated Parmesan.

Sauce:

• 200 g butter
• 10 g fresh sage leaves
• 150 g grated Parmesan cheese
• Method:
  • Roll out the dough into thin sheets, place small amounts of filling spaced evenly, cover with another sheet of pasta, seal well, and shape into tortelli. Melt the butter in a non-stick pan, add chopped sage, and toss the cooked tortelli briefly in the butter. Finish with a generous sprinkle of grated Parmesan.

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