Cookbook - Page 17 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 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the sauce, which at the time of the "Scarpari" consisted of sauce left over from Sunday, but very often today it has been replaced by fresh or tinned tomatoes.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 rum Instructions: Make the yeast mixture from half of the lukewarm milk, one teaspoon of sugar, and crumbled yeast. In a separate bowl, beat the butter with sugar, egg yolks, vanilla, lemon zest, salt, a little bit of rum. Slowly add the leavened yeast mixture and the rest of the milk. Little by little start adding flour, almonds, and raisins. Knead the dough with a wooden spoon until bubbles are made. Cover it with a dishtowel, place on a warm place and let it rise for 1 hour. Shape one or two buns, place on a baking sheet, and brush with whisked egg and sprinkle with sliced almonds. Bake at 200 °C for about 5-7 minutes, then lower the temperature to 170 °C and bake for another 30 minutes (the time depends on the size of the buns). Easter lamb (Beránek) Ingredients: 4 eggs (whites and yolks separated) 3/4 cup sugar 1 and 1/2 cup flour 1 packet (12g) of baking powder 1 packet of vanilla sugar 1 packet (200ml) of whipping cream butter for buttering the mould flour for sifting the mould Instructions: Butter a middle-sized lamb-shaped mould and sift it with flour. Preheat the oven to 180°C. Whip the yolks with sugar. Add flour mixed with baking powder and vanilla sugar. Pour cream and then carefully add the whipped egg whites. Pour everything into the mould and bake for 45 minutes. Gingerbread (Perník) Ingredients: 250 g honey 250 g sugar 150 g butter 650 g smooth flour 2 eggs 1 teaspoon of soda 1 spoon of rum 1 baking powder Instructions: mix all ingredients together then leave the pastry in the fridge for one day (at least) next day roll pastry to 4mm than cut out pastry shapes with cookie cutter bake the gingerbread in the oven preheated to 180°C spread the baked gingerbread with the whipped egg You can decorate the gingerbread with icing made from egg whites. Masaryk‘s sweet (Masarykovo cukroví) Ingredients: 200g smooth flour 150g butter 70g sugar 1,5 spoon of cocoa powder 1 yolk 100g nuts Instructions: Dip the whole nuts into water for 2 hours. Make the dough from other ingredients. Put the nuts into the dough and make rolls (diameter – 3 cm). Put the rolls in the fridge for 24 hours. Next day, slice them in rounds which are 1 cm thick. Bake them until they get gold and the coat the hot slices (rounds) in icing sugar. Masaryk‘s sweet (Masarykovo cukroví) Ingredients: 200g smooth flour 150g butter 70g sugar 1,5 spoon of cocoa powder 1 yolk 100g nuts
Cookbook - Page 17
Cookbook - Page 18
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