Cookbook - Page 13 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 For dough 600 gr of flour 330 gr of water 10 gr fresh beer yeast 150 gr butter 10 gr of salt For the stuffing 200 gr of fresh goat cheese or a selection of available cheeses 50 gr of grated Parmesan 150 gr of salami 50 gr bacon 1 pinch of black pepper 3 -4 eggs 1 spoonful of milk Preparation: 1. Mix the flour with 50 g of butter, add warm water and salt until it has a soft and elastic dough, use 300 ml of liquid, you have to adjust it according to the flour you use. 2. Put the dough in a dish to rise until it triples its original size. 3. When the dough has risen add all the stuffing ingredients (chopped up salami, bacon, cheese,etc) add the grated parmesan, the pepper and the whisked eggs and the milk. 4. Put all the dough in a round tin and leave it to rise further. 5. Bake at 180 C for about 1 hour until ready. Pastiera Pastiera is an Easter cake and, according to tradition, every family in Naples prepares one during Holy week to be eaten on Easter day. The ingredients used in this cake symbolize life and the resurrection. The legend says that seven of the most beautiful girls gave to the beautiful siren, Partenope, flour, ricotta cheese, wheat, eggs, orange flower water, cinnamon and sugar. Partenope offered the gifts to the Gods so, to honour her beauty, the Gods mixed the ingredients together, creating a cake so sweet as the voice of the siren. INGREDIENTS FOR THE PASTRY 800 gr of flour 250 gr of butter 200 grams of sugar 3 whole eggs 2 yolks Strega or Limoncello liquor 1 pinch of salt lemon peel vanillina INGREDIENTS FOR THE FILLER 400 gr of pre-cooked wheat 700 gr ricotta cheese 500 grams of sugar 7 whole eggs 3 yolks Vanilla and cinnamon powder q.b. 1 orange flower essence 150 gr of orange and cedar candied peel. PROCEDURE Pastry Put the flour in a large bowl, centre the fountain and pour 200 grams of sugar, 3 whole eggs, 200 gr of butter, fresh grated lemon peel and a pinch of salt. Mix everything easily with your fingertips but without working too hard until you have a homogeneous mixture, then divide into two equal parts and form two balls that must be wrapped with transparent film and put in the refrigerator to rest for about 1 hour. Pour pre-cooked grain , milk, 30 gr butter, lemon peel and cook on slow fire, stirring for about 10/15 minute, until it becomes a creamy mixture. Take off the flame, cool and remove the lemon peel. Filler Mix the ricotta with 400 grams of sugar, stir well, pour the mixture into a large bowl and combine one egg yolk at a time, ten in total, cinnamon, vanilla, orange and cedar candied peel, cut into small pieces; essence of "millefiori" and "orange blossom" the compound of cold wheat and finally the 7 mounted egg whites . Mix well all the ingredients and put the mixture in the refrigerator to rest for about 15 minutes. Butter and flour two round pastry tins 26 cm Take the pastry out of the refrigerator and with a part of it form a disc with a diameter of about 35 cm. Spread more than half of the prepared filling. The remaing pastry needs to be rolled out flat and cut into strips with the toothed wheel laid diagonally on the pie. Cook the pastry in the bottom of the oven preheated at 170 ° C for about 80 minutes. Then turn off the oven and leave it for another 10 minutes so that the browning of the surface and the baking at the bottom are completed. Scarpariello The ancient recipe created to reutilise leftovers and today has turned into a delicious dish. Here is our recipe for a great dish of penne (or spaghetti) at “scarpariello”. Ingredients Pasta (penne, spaghetti or fusilli) Extra Virgin Olive Oil q.b. Garlic Tomatoes (fresh or tinned) Grated Parmesan and goat cheese Chili pepper Procedure Fry chopped garlic in oil, then add the sauce, which at the time of the "Scarpari" consisted of sauce left over from Sunday, but very often today it has been replaced by fresh or tinned tomatoes. Cook the pasta in boiling, salted water until ready but not overdone. This step is crucial because the pasta needs to complete its cooking with the sauce, , then add the other two ingredients, Parmesan and pecorino (goats cheese). After you finish cooking the pasta with the sauce and adding little by little the two types of cheese, we add some basil leaves and chilli and serve hot. CHIACCHIERE INGREDIENTS: 500 g of flour 00 70 g sugar 50 g butter 30 g liqueur (Grappa) 3 eggs 6 g powdered yeast 1pinch Salt A teaspoon of sunflower oil PREPARATION Put the sugar into a bowl, add the eggs and mix. Then add the flour, one teaspoon of oil. Add the grappa and the yeast, knead, spread the dough and cut double strips. Give it the shape you like and fry it in hot oil. Bohemian barley with mushrooms (Černý Kuba) Ingredients: 250 g hulled grain (barley) 60 g lard ¾ litre of water 2 handful of dried mushrooms 1 onion garlic, marjoram, pepper, salt and caraway Instructions: Soak dried mushrooms in water for at least 2 hours, then squeeze them to get rid of extra water. Rinse barley in cold water and cook in salted water until soft, about 20‑30 minutes. Drain and leave in the sieve to get rid of water. Cut onion in small pieces and fry in lard until brownish, add soaked mushrooms cut in bigger pieces. Stir shortly, then add garlic crushed with salt, caraway, marjoram and freshly ground pepper. Grease the roasting pan, put in barley and mushroom mixture and mix them together. Smooth out and bake in preheated oven at 180°C for about 25 minutes until golden-brown colour. Christmas cake (Vánočka) Ingredients: 1 kg flour butter 200 g 250 g caster sugar 84 g yeast 5 pc yolk 1 egg 140 g almonds 140 g raisins a pinch of salt lemon zest (from one lemon) 1 cup of milk Instructions: Mix all dry ingredients. Cut butter in. Add slightly beaten egg to warm milk. Stir in raised yeast. On floured board work the liquid into the flour mixture kneading the dough for 10 minutes. Let rise until double in bulk. Return on board, knead in almonds and raisins. Divide dough in 9 parts. Roll each piece 20 inch strips. Make 3 layers of twists, the bottom one out of 4 strands, middle one of 3 strands and the top one of 2 strands. Grease baking sheet. Braid 4 strands loosely and place on baking sheet. Braid 3 strands loosely and place on top of first braid, twist 2 strands and place on top. Let cake rise again, then brush with mixture of 1 egg and 2 tablespoons milk. Sprinkle the cake with almonds. Put the cake in the preheated oven (200°C), bake for 5 – 7 minutes, then reduce the temperature to 180°C and bake for 45 – 50 minutes. Bohemian Potato Pancakes Ingredients: 1 kg potatoes 125 ml milk 120 g flour 3 eggs 4 cloves of garlic 3 tsp marjoram 100 ml oil Procedure: Wash, peel and coarsely grate potatoes. Heat milk and pour over the potatoes. Mix in flour and eggs. Finely dice cloves of garlic and add it with pepper and marjoram to the potato mixture. Fry the pancakes one at a time in oil allowing 4 – 5 minutes for each side. Serve hot, straight from the pan. Easter bun (Mazanec) Ingredients: 1/2 kg flour 120 g melted butter 100 g sugar 3 yolks 1 cube (42g) of fresh yeast 200 ml lukewarm milk pinch of salt 30 g sliced almonds 40 g raisins vanilla lemon zest
Cookbook - Page 13
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