Cuisine of my country

Cuisine of my countryFrom: Italy, Romania, Turkey and Portugal

This cookbook is the result of the "Cuisine of my country" project. Students shared recipes from their country, they made a dish from partner schools, and also created this international cookbook.

Italy Romania Turkey Portugal

Project 2020/2021

Students from

Liceo Musicale E.S. Picolomini -Siena, Italy George Calinescu” Secondary School- Onesti, RomaniaAboutKargınışıklar Basri Koçyiğit Secondary School, TurkeyAgrupamento de Escolas da Gafanha da Encarnação - Ílhavo, Portugal

Project Participants

7th grade Students - Agrupamento de Escolas da Gafanha da Encarnação - Ílhavo

eBook Authors

Partner's Poster

Italy

Romania

Turkey

Portugal

• Cabbage
• Baked cheese
• Beans with Smoked ciolan

Romania

• La Schiacciata
• IPICI
• Florentine Steak
• The Tuscan Panzanella
• Castagnaccio

Italy

Table of contents

• Codfish chio-pó-pó
• Portuguese "Rojões"
• Francesinha à moda do Porto
• Portuguese Stew
• Cod with cream
• Rabanadas
• Aletria
• Biscuit Cake/Cookie Cake
• Chocolate mousse
• Ovos moles de Aveiro

• Kisir
• Pumpkin Dessert
• Menemen
• Turkish coffe
• Composto

Portugal

Turkey

Table of contents

Recipes from ItalyLiceo Musicale E.S. Picolomini -Siena - Italy

Ingredients 400 g of plain flour 50 g of warm water 12 g of fresh brewer’s yeast 1 egg 3 egg yolks 100 g of sugar 45 g of butter 2 orange, zest and juice 1\2 vanilla pod , seeds 1 pinch of salt icing sugar For the chantilly500 ml of whole milk 1\2 vanilla pod 2 eggs 4 tablespoons of sugar 2 tablespoon corn starch 250 ml of whipping cream.

alla fiorentina is a sweet flatbread for Carnival

La Schiacciata

Instructions:

• Instructions:
• Dissolve the fresh brewer’s yeast in 50 g of warm water, then knead it with 100g of flour. Shape it into a ball and leave it to rise in a covered bowl in a warm place, for about two hours. Emulsify the olive oil with the soft butter, the orange zest and the vanilla seeds, then scrape it into a bowl. Add the egg, the egg yolks, the sugar, the orange juice and a pinch of salt and whisk until smooth.
• When the first dough has doubled, add the olive oil, butter and egg mixture and start kneading, adding little by little the rest of the flour. You will get a smooth, soft and very elastic dough.
• Scrape it into a rectangular pan and smooth the surface. It must have a 2 cm thickness.
• Leave it to rise , loosely covered, in a warm place for about 3 hours.
• When doubled, bake in a hot oven at 180° C for about 30 min. It will be hazel brown , soft and when a toothpick inserted in the centre will come out clean. Let it cool on a wire rack.

• While the schiacciata is cooling down, make the chantilly. Heat the milk with the vanilla pod. Bring it to a soft boiling, then turn off the heat and set it aside. In a saucepan whisk the eggs with sugar and cornstarch, removing all the lumps.
• Pour the milk into the eggs in a thin stream, stirring constantly not to cook the eggs. Return the saucepan over the stove and cook the custard over low heat, stirring with a whisk, until thick . Remove from the heat as soon as it starts bubbling.
• Transfer the custard into a bowl, cover it with cling film and let it cool down completely. To speed up the cooling process, immerse the custard bowl into a large bowl with iced water. Whip the cream to soft peaks and gently fold it into the cold custard.
• Slice the schiacciata in half, fill it with the chantilly and sandwich it again, then dust with the chantilly and sandwich it again, then dust with icing sugar.
• You can decorate the schiacciata Fiorentina with cocoa powder to reproduce the Florentine lily. Let it rest in the fridge for 30 min before serving.

I PICI

Pici are large spaghetti that can be seasoned in different ways. We choose to make PICI CACIO E PEPE. We prepare pici by hand with flour, water and oil.

. We prepare a dough and when it becomes homogeneous we cover it with a film and left to rest for 30 minutes. Then we roll out the dough with a rolling pin and cut several strips and then work it with hands. We cook pici in salted water for 15 minutes. We grate pecorino and we add a few hot water from the pasta to form a cream. Finally we add pepper.

Castagnaccio

Ingredients 300 g of chestnut flour 380 g of cold water 4 tablespoons of sugar 2 tablespoons of extra virgin olive oil 40 g of raisins 40 g of pine nuts 40 g of walnut kernels 2 sprigs of rosemary 1 pinch of salt

“Castagnaccio” is a typical dessert of the Tuscan popular tradition and of the regions near the Apennines. It is a very simple cake made with chestnut flour and a few other ingredients, typically autumn. Moist and compact, but adequately soft, the “castagnaccio” has a delicate and unmistakable taste.

Castagnaccio

Just mix the ingredients and bake at 180°-190°C for 35 minutes. Its origins are popular, as are its ingredients: castagnaccio has little sugar, no eggs and no butter, it is prepared with chestnut flour, raisins, pine nuts and walnuts, simple ingredients that make it a delicious and substantial cake. The “castagnaccio” recipe is very easy and fast but essential for its success is the quality of the raw material.

Florentine Steak

The Florentine steak is cut in the thickness of 4 fingers, is cooked on all sides including the edges, goes directly on the hot embers. the cooking must be golden on the outside and raw inside only at the end of cooking it is cut and seasoned with salt extra virgin olive oil and is served with meat cut into wedges and lemon wedges.

HistoryThe origins of the Florentine steak are lost in the mists of time,a history almost as old as the city from which it takes its name, a history linked to the medici family who ruled Florence and Tuscany between the 15th and 18th centuries.At that time, in fact , it was the custom of the lords to light big bonfires in the Florentine squares in honor of San Lorenzo , the cheering people poured into the streets waiting to witness the spectacle of the shooting stars, they gathered around huge smoking braziers drinking wine and delighting the palate with succulent veal that the Florentine lords offered to the people.

Tuscan Panzanella

1- Peel and cut the onion into thin slices, then put it in a bowl with water and white vinegar (for at least 30 min – 1 hour). 2- Peel a cucumber (remove the outer peel), then cut it into thin slices and put it aside. 3- Wash and cut tomatoes into small pieces 4- Take 4 slices of bread, then wet them with a tablespoon of water and vinegar, not too much. Once the bread is soft, wring it out, then break it roughly with your hands and place in a large salad bowl. Take your onion and add tomatoes, cucumber and chopped basil leaves to the bread. Blendall the ingredients with a wooden spoon. 5- Now you can put extra virgin olive oil, salt and pepper. Mix again and taste it (if you choose to add oil or vinegar according your tasting) 6- Panzanella is ready and you can let rest it in the refrigerator for at least 30 mins / 1 hour. 7- Ready to serve, remember to remove it from the refrigerator at least 15 minutes before so that it is not frozen, but fresh.

“Panzanella” is the Tuscan name of an ancient dish with poor origins, very easy to prepare. The Panzanella was born as main dish. The typical ingredients are: old bread (preferably Tuscan), tomatoes, cucumbers, red onion, basil, salt, pepper, vinegar and extravergine olive oil. How to prepareTo prepare “Panzanella” is very easy:

Baccalà alla livornese

FOR THE SAUCE Peeled tomatoes 800 g Golden onions 1 1 clove garlic Salt up to taste Black pepper to taste Extra virgin olive oil as needed

IngredientsDesalted cod 600 g Potatoes 250 g Flour 00 100 g White wine 40 g Salt up to taste Black pepper to taste Extra virgin olive oil as needed FOR THE SAUCE Peeled tomatoes 800 g Golden onions 1 1 clove garlic Salt up to taste Black pepper to taste Extra virgin olive oil as needed

To make the baccalà alla livornese, start by preparing the sauce: peel and slice the onions heat a drizzle of olive oil in a pan, add the peeled whole garlic clove and the onion slices . Let it dry for 3-4 minutes (how much you think is better) minutes over low heat, wetting with a little water, just enough to not let the sauce dry too much. In a bowl, mash the tomatoes, then pour them into the pan with the onions. Cover with the lid or film and cook over medium heat for about 15 minutes. In the meantime, start cutting the desalted cod into slices trying to get pieces of the same size (if you bought salted cod you can desalt it following our instructions in the card: How to desalt cod). Carefully flour the slices of cod, then heat a drizzle of oil in a pan and place the cod, browning it on both sides for a few moments, turning it gently, salt pepper. then pour the sauce into the pan with the cod, cover with the lid and let it cook over low heat for about 20 minutes, if you mix it very gently so as not to flake the cod. Meanwhile, peel the potatoes and cut into cubes. After 20 minutes of cooking the cod, add the potatoes, cover with the lid and continue cooking for another 20 minutes, always making sure to stir so as not to flake the cod too much. Wash and chop the parsley, once the cod is cooked, turn off the heat and flavor with the chopped parsley. Then plate everything.

”Recipes from RomaniaGeorge Calinescu” Secondary School, Onesti

Cabbage rolls with polenta

Polenta 300 g polenta 1 tbsp salt 1 liter water butter optional parmesan optional

INGREDIENTS Stuffed cabbage 500 g minced pork 100 g bacon 4 smoked pork sausages 100 g rice 2 cabbage heads 6 large wine leaves 4 onions 150 ml sunflower oil ½ tsp paprika ½ tsp black pepper salt 2 tbsp chopped dill 2 tbsp chopped parsley 1 tbsp thyme 250 g tomato sauce

INSTRUCTIONS Boil the rice In a large pot bring water to a boil, just enough to cover the cabbage. Boil until the leaves become tender. Make sure to remove to outer leaves before putting in the water. Also boil the grape leaves until tender. In a frying pan, over medium heat, sauté the onions until golden brown, and remove from heat. Then prepare the pork filling: mix the minced pork with the bacon, boiled rice, salt, pepper, paprika, parsley, dill, thyme and the onions. Cut the sausages into small pieces. Remove the leaves from the first cabbage and put a tablespoon of the pork filling, a piece of sausage and another layer of pork filling in each. Roll the leaf to cover to the filling and tuck in each side. Repeat the filling process with the vine leaves. Cut the second cabbage in two and put half of it at the bottom of a deep oven dish. Arrange the cabbage rolls in layers. Add the other half of the second cabbage on top with tomato sauce. Add just enough water to cover the rolls. Cover (with foil if your oven dish doesn’t have a lid) and bake in the oven at 85 °C to 100 °C, depending on your oven’s setting, for about three hours. When the rolls are about to be ready, prepare the polenta: bring the water to a boil, add some salt and gradually stir in the polenta. Continue to stir as you pour the polenta, for about five minutes, until it thickens. Optional: add a click of butter and some grated parmesan to the polenta at the end. Serve hot with sour cream on the side.

Baked cheese macaroni

Ingredients300g of feta cheese 700g of fresh sweet cheese 200g of yoghurt 4 eggs 150g of sugar The zest from 1 lemon 1 tablespoom of vanilla essence 500g of pasta and a little bit of salt PRETARATION: VÍDEO

Beans with smoked ciolan

Preparation: access the attached linkhttps://savoriurbane.com/fasole-cu-ciolan-afumat-reteta-nationala/

Ingredient: - 1 smoked ciolan with bone of approx. 1.5 kg or approx. 1-1.2 kg deboned ciolan; - 700 g dried beans; - salt, pepper, paprika; - 1 teaspoon cumin seeds or 1 bay leaf; - 50 ml of oil (2-3 tablespoons); - 2 medium onions; - 3-4 carrots; - 1 box of concentrated tomato paste (or 500 ml of mashed potatoes, broth or canned diced tomatoes).

Recipes fromTurkeyAboutKargınışıklar Basri Koçyiğit Secondary School

KISIR

KISIR

1) 6 tea glasses of sterile bulgur is put into a deep bowl. 2) Add 1 heaped tablespoon of pepper paste on it and feed the tomato paste with the back of the spoon. 3) Pour 5 glasses of hot water on it, cover it and let it soften. 4) Meanwhile, the greens are chopped. Add the chopped parsley, green onion, fresh mint and lettuce to the bulgur, which has drawn the water and softened. 5) You can also cut tomatoes in small pieces in summer. 6) After mixing the vetch, add 1 teaspoon of black pepper, 1 teaspoon of salt, half a tea glass of pomegranate syrup, 1 lemon juice, a little cumin, if any, and add half a tea glass of olive oil and mix thoroughly. 7) It is taken on the barren serving plate. You can garnish with pickles, cucumbers and tomatoes if desired. Bon Appetit.

INGREDIENTS 6 tea glasses of sterile bulgur (meatball bulgur) 5 glasses of hot water 1 tablespoon heaped pepper paste 1 tablespoon tomato paste Tomato 1 bunch of parsley 6 green onions 6-7 leaves of fresh mint 7-8 leaves of lettuce 1 teaspoon of black pepper 1 teaspoon salt 1 teaspoon of cumin (optional) Juice of 1 lemon Half tea glass of olive oil

Pumpkin Dessert

PROCESS: 1. For pumpkin dessert, peel and remove the seeds after slicing the pumpkin thinly. 2. After washing, cut into 2-3 finger widths to the length you want. 3. Lay the pumpkins in layers in a large and flat pan, sprinkling sugar in between. 4. Keep it closed for 2-3 hours or overnight. Since the zucchini will provide water during this waiting period, there is no need to add water while cooking.

INGREDIENTS 2 kg of pumpkin 3 cups of granulated sugar (depends on the type of pumpkin, if it is tasteless, more sugar can be added) 1 cup crushed walnuts

Menemen

INGREDIENDS _ two green peppers _ two tomato _ a tablespoon of olive oil _ two eggs _ a teaspoon of salt _ a teaspoon of black pepper PROCESS a) First, chip two green peppers into small pieces peet two tomatoes an dice them. b) Second, put a tablespoon of olive oil into afrying pan and heat it. c) Next,cook the green peppers for 2-3 minutes until they become soft. d) Then,add the diced tomatoes and cook them for 5 minutes. e) Finally,add a teaspoon of black pepper ad serve it hot.

Turkish coffe

a)First,two teaspoons of turkish coffe for each cup is put into the pot b)Then enough water is added for each cup c)Then cup or granulated sugar is added according to the desired sugar amount d)Cook the coffe on low heat e)Take the coffe when it is about to boil.Because if you wait too much,the boiling foom may deflate.However ,the coffe taken from stove is not poured into the cups immediately .First,the foom that accumulates on the spoon is distributed to the cups and then put on the fire again f)After that, the foams are taken and put into the cup g)Finally,when put on the fire and boiling again,the coffe taken is distributed evenly to the cups.After that you can serve bon appetit

INGREDIENTSWalter,turkish coffe,sugar

Composto

COMPOSTO Ingredients: - Water - Sugar - Fruit A) First add water to a pot and put an the tube . B) Secondly add sugar on water and mix. C) Then add the fruits and mix. D) After boiling let it cool down and enjoy your meal.

Recipes from PortugalAgrupamento de Escolas da Gafanha da Encarnação

Codfish chio-pó-pó

Origin of the name Chio-Pó-Pó: By the time of the 1897 carnival, a group of Ilhavense (Original from Ílhavo city) boys carried out a local political cartoon about the extinction of the Ílhavo Municipality, which had been ordered 2 years before. This group of revelers became known as the Chio Pó-Pó group. Later, in the 70s, the cultural association Chio-Pó-Pó was founded. This association, which still exists today, promotes cultural activities, namely in the area of gastronomy.

Codfish chio-pó-pó

PreparationWrap the cod with egg and flour and fry. Sauce:Cut the two onions into thin slices and let it brown a little with plenty of olive oil. After browning the onion, add 4 cloves of garlic, 1 red pepper, 1 green pepper, cut into strips, a small salpicão, a bit of sliced bacon, cut into pieces, 1 ripe tomato without skin or seeds, hot sauce and some beer. Side dish: Fried sliced potato chips.

Ingredients for 2 people Use: cured and desalted codfish (salted and cured cod is a traditional way of preserving this fish) 400g Thick cod Flour as n. Egg as n. 2 onions 4 cloves of garlic Olive oil 1 red pepper 1 green pepper Salpicão as n. (smoked pork meat) Bacon as n. 1 large ripe tomato Beer as n. Piri-piri as n. (hot sauce)

Portuguese "Rojões"

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1. Put the "Rojões" in a bowl, temper them with the olive oil, the white wine, the bay leaf and the sliced garlic cloves. Mix it well, cover it and let it marinate in the fridge for at least 2 hours. 2. Melt the lard in a pan, add the meat and let it cook in high heat for 10 minutes. Reduce the heat, and add the marinate, add some salt, season with pepper, and let it cook for 35 minutes. If necessary, add a little bit of warm water, but be sure that won't have a lot of sauce. 3. Take off the heat and serve with pickles, olives and french fries. And then add the parsley.

rojões: small pieces of pork, mostly of pig belly Ingredients: 700g of "Rojões" 3 Garlic Cloves 1,5 dl of white wine 2 spoons of olive oil 2 spoons of lard 2 spoons of sweet pepper Parsley 1 bay leaf Pickles Olives Salt and pepper

Francesinha à moda do Porto

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For the sauce 1 onion 4 dl of beer 3 tablespoons of tomato pulp 0.5 dl of brandy 0.5 dl of Port Wine 1 tablespoon of margarine 1 tablespoon cornstarch 1 cube of beef broth 1 bay leaf Milk q.s. Salt and piripiri

Ingredients: 6 slices of bread 8 slices of cheese 2 small steaks 2 fresh sausages 2 slices of ham Salt and pepper a.n.

Portuguese Stew

PREPARATION 1. Wash the meat thoroughly and place it in a pressure cooker to cook for 25 minutes. Once cooked, reserve the meat and broth. 2. Wash and chop the cabbage and cut it into pieces. Wash, peel and cut in half the potatoes, turnips, carrots and garlic. Then put them in a pan. 3. Add the previously cooked meats and cover half with water. The other half, with the meat cooking broth. 4. Cook covered for 15 minutes, or until the vegetables are cooked. 5. Remove the meat and cut it into pieces. 6. Place the meat and vegetables on a wide platter and serve. 7. We suggest that it accompanies with white rice cooked in the remaining cooking water of the meats.

INGREDIENTS 200 g beef to cook 200 g pork shovel 300 g chicken meat 1 black pudding 150 g smoked bacon 1 chorizo 400 g savoy cabbage 1 leek 4 potatoes 2 turnips 4 carrots 3 cloves garlic

Cod with cream

Preparation to cook the cod slices in milk , cut the onion into thin slices and sauté in olive oil until it's soft and transparent, dry the cod and cut it into pieces and add the onion; let sauté slowly, sprikle it with milk where the cod has been cooked. Peel and cut the potatoes into cubes and fry in non-hot oil, in order to make them more cooked than fried. Take out the potatoes from yhe water and add them to the cod. Season with salt, pepper and nutmeg. Pour everything on a greased baking tray, spread the cream on top and sprinkle with grated cheese. Take it to the oven until it is browned. Serve with a fresh salad of lettuce and tomatoes.

Ingredients 4 slices of soaked cod 6 dl (600ml) of milk 1 onion cut into slices oil 2 tablespoons of flour 1 kg of potatoes nutmeg 2 dl (200 ml) of cream (sour cream) grated cheese how much salt is enough how much pepper is enough

Rabanadas

1.Cut 4 loaves of bread. 2.In a bowl, put 1/2 cup of water and 6 soup spoons ofsugar and then put the slices of bread inside. 3.Beat 2 eggs for a plate. 4.Put 1 cup of oil in a frying pan and fry the slices of bread 5.After being fried, putthem on a plate,put cinnamon and sugar on the fried bread. And it's ready to eat.

Aletria

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1. Mix half a litter of milk, the lemon peel and the sugar in a saucepan. Add the cinnamon sticks. Put it to boil. 2. Meanwhile, gently crush the vermicelli wires and add them to the mixture in the saucepan. 3. Cook the mixture for 5 to 7 minutes, but keep stirring. 4. In the meantime, beat 3 egg yolks, add them gently to the vermicelli, and remove the pan from the heat. 5. At the end, decorate the Vermicelli with cinnamon powder.

Ingredients-250g Aletria (vermicelli ) -1/2l of milk -Lemon peel -Butter (2 soup spoon) -Cinnamon sticks -6/8 soup spoon of sugar -3 eggs yolks -Cinnamon powder as needed.

Biscuit Cake/Cookie Cake

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Preparation 1. Melt the butter. Mix the sugar with the egg yolks, add the melted butter and a tablespoon of coffee. Beat well. 2. Assemble the cake - dip the biscuits in the coffee, put them on a dish, spread the mixture over them and do so until the biscuits and the mixture is finished)

Ingredients 4 packages of toasted biscuits ( Maria cookies) 400g sugar 400g butter 6 egg yolks coffee

Chocolate mousse

Preparation - Melt the chocolate with the butter; - Separate the yolks from the egg whites; beat the egg whites, - beat the yolks with the sugar and add the chocolate; - add the egg whites slowly; - Put the mousse in separate bowls/ or in a big bowl and leave in the refrigerator for an hour before serving.

Ingredients chocolate 200g eggs 6 milk butter 1 dessert spoon sugar 8 tablespoons

Info

Ovos moles de Aveiro

History of Ovos Moles The ovos moles is originate from the convents in Portugal (these types of sweets are collectively known as Doces Conventuais). Back in the day, the nuns used egg whites to starch their habits and this meant that they had a lot of egg yolks left over. None of the nuns liked omelettes it seems and so, all across Portugal, nuns experimented with different ways to they cut add sugar and just one or two other ingredients to make sweets. Recipes were passed down from generation to generation until, somewhere along the way, somewhere entrepreneurial decided to set up a business selling them. That’s the case with ovos moles. The local convent, the Convento de Jesus which is now the Aveiro Museum, was making and selling ovos moles and then, in 1882, a local woman named Odilia dos Anjos Soares got a hold of the recipe and decided to open and shop and sell them.

Ovos moles de Aveiro

Ingredients 6 tablespoons of water, 6 tablespoons white sugar 6 egg yolks Preparation Everything is mixed according to the order of the ingredients, goes to the heat over moderate heat. When it boils it is ready. Suggestion: it can be tasted simple or sprinkled with cinnamon spread on bread or cake fillings.

some work processes/tasks

• We collect traditional recipes from our family and search the internet.

• We worked on our logo and poster

• Together we chose the recipes we wanted to share.

• We made a padlet with all the chosen recipes.

• We shared, on Twinspace, our recipes with colleagues from other countries.

• Together we chose an Italian recipe to try.

• On Twinspace:

- we answered the survey;- we made our individual presentation;-we presented our country and school;- we shared photos of our recipes;- we voted for the logo- we accessed Twinspace with our password

About the project...

Project durationnovember 2020 - june 2021

Developed Skills:

• We learned the cuisine of different countries;
• We improved our English;
• We developed ICT skills;
• We learned to work collaboratively;

• We developed values ​​and principles.

Beatriz

Simão

Valentina

Teresa

Inês

Mateus

Rui

Leonor

Anamar

João

Thank you!

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