Cookbook - Page 3 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 by The Italian friends This book is a little collection of some traditional recipes of the partner countries of this wonderful Erasmus+ project: “Culture without borders: success in diversity, diversity in success”. Thanks to this experience we have opened our mind, we have changed our way to face the world with all its differences learning to appreciate them. We have considered “ diversity” really precious. We have known many things about traditions, art, places, life styles ,eating habits. The recipes in this cookbook want to be a little memory for all of us, of our cooking culture with all the different flavours and ingredients. We hope that in the future we will be able to meet again, have dinner all together and remember this unforgettable exeperience. INDEX Introduction pag. 1 History of Pizza-IT pag. 2 Lasagna-IT pag. 4 Calzoncelli-IT pag. 6 Struffoli-IT pag. 7 Casatiello-IT pag. 8 Pastiera-IT pag.10 Scarpariello-IT pag.12 Castagnole -IT pag.13 Chiacchiere-IT pag.14 Bohemian Barley With Mushrooms-CZ pag.15 Christmas Cake (Vánočka)-CZ pag.16 Bohemian Pancakes-CZ pag.17 Easter Bun-CZ pag.18 Easter Lamb-CZ pag.19 Gingerbread-CZ pag.20 Masaryk‘S Sweet (Masarykovo Cukroví)-CZ pag.21 Roast Sirloin Bohemian Style (Svíčková)-CZ pag.22 Wafers’ Pellets (Vaflové Kuličky)-CZ pag.23 White Beans With Meat-CZ pag.24 Christmas Gingerbread-PL pag.25 Mazurek-PL pag.26 Gingerbread Cookies-PL pag.27 Linzer Torte-SK pag.28 Dumplings With Poppy (Šúľance S Makom)-SK pag.29 Potato Dumplings With Sheep Cheese And Bacon-SK pag.30 Halva-TR pag.31 İçli Köfte-TR pag.32 Kebap-TR pag.33 The Famous Kömbe Of Hatay-TR pag.33 Index PIZZA GINGERBREAD COOKIES İÇLI KÖFTE TRANSLATE LINZE TORTE CHRISTMAS CAKE (VÁNOČKA CALZONCELI PIERNIK ŚWIĄTECZNY HALVA EASTER BUN (MAZANEC) PASTIERA MATURE History Of The Pizza The pizza started its existance around 600, from a Southern culinary idea to make the traditional bread crumbs more appetizing and tasty. We are only at the beginning, it was a pasta for bread baked in wood-burning ovens, with garlic, lard and thick salt, or, in the "richer" version, with cheese and basil. We have the modern pizza with the discovery of tomato. Imported from Peru in Europe thanks to the Spanish colonizers after America was discovered, the tomato was first used in the kitchen as a sauce cooked with some salt and basil and only later, someone had the idea of using it, inventing pizza. We should wait until more than half of 1800 to find the first pizza "tomato and mozzarella". So, the era of modern pizza began: in Naples and also in America. Indeed, in the late nineteenth century, pizza with tomatoes and mozzarella came to America thanks to the Italians who emigrated to New York and it was made exactly like in Napoli. After that, the Neapolitan pizzas had spread various pizza quality among the population, it was officially approved in 1889 during the visit to Naples of the sovereigns of Italy, King Umberto I and Queen Margherita. The story tells us that Raffaele Esposito, the best pizzaiolo of that time, produced three classic pizzas for them: “pizza at the Mastunicola” (lard, cheese, basil),” Marinara pizza” (tomato, garlic, oil, oregano) and “Tomato pizza and mozzarella” (tomato, oil, mozzarella, oregano), made in honor of the Queen Margherita and whose colours intentionally evoked the Italian Tricolor. The sovereign appreciated the Pizza so much that she wrote her compliments to the Pizzaiolo, and he decided to invent the “Pizza Margherita”. Prep: more than 2 hours Ingredients for the dough: Ingredients for topping -250 gr. of flour, type 0; -500 gr. Tomato sauce -250 gr. of flour, type 00; -400 gr. Mozzarella cheese -1 teaspoon of sugar; -Salt to taste; -10 gr. of fresh beer yeast; -Extra virgin olive oil q.b. -10 gr. of salt; -Basil. -300 ml of water; -20 ml of exra virgin olive oil. The procedure: Pour the flour into a large bowl. In another bowl, shake the yeast in lukewarm water together with the sugar, then let it rest for 5 minutes. Now pour some of the yeast dissolved in water into the center of the flour and add oil and salt. Start working the compound, kneading with your hands, adding water as necessary. As soon as the dough becomes smooth, soft and elastic, divide into several balls, place them in a container after having dusted it with the flour. Let leaven for 3 hours. After having oiled two bowls, replace the dough. Take off one part and cover what you do not use. Hold the part you have detached, working it with your hands, until you create a round that has approximately the same diameter as the baking tray. Do the same with the rest of the dough, to spread the second pizza. At this point pour into a bowl the tomato, oil and salt. After mixing them, place them on the pizzas with a spoon. Turn on the oven at 220C , if the oven is ventilated, or at 250 C, if the oven is static. Bake pizzas for 5 - 10 minutes. While the pizza is in the oven, chop up the mozzarella cheese then take the pizza out of the oven and season with the mozzarella, then bake it again for another 6-7 minutes. At the end of the cooking, move the pizza on a serving dish and garnish with the basil leaves, slice and serve hot. Lasagna Napoletana An ancient Parthenopean recipe dominating the fat Tuesday tables. Lasagna is mainly an Emilian dish, modified in the Neapolitan tradition at Carnival and has become the symbol of excellence for the celebration of abundance. The original recipe includes the use of cheese sauce "besciamella" and minced meat, in Campania region the Bolognese sauce is substituted by simple tomatoes sauce and meatballs combined with pasta sheets (usually handmade), boiled eggs, meat sauce, mozzarella cheese and grated cheese. For 8-10 people Ingrdients for the “Bolognese”sauce 300 gr Minced meat 1 medium Onion 1 kg of tinned Tomatoes 2 Carrots A leg of celery 3 tablespoons of Olive oil ½ glass of red wine Salt q.b. Ingredients for the stuffing 100 gr Salami 250 gr Mozzarella ½ Besciamella sauce 34Boiled eggs Preparation Cook the sauce by frying all the chopped vegetables and the minced meat for ten minutes adding some red wine, lastely add the tomatoes and cook for 1 hour on a law heat staring frequently Put in a rectangular tray a layer of sauce and a single layer of pasta sheets and alternating the other ingredients including the Besciamella sauce. Cover the completed dish with an alluminium foil or a cover and Bake in the oven (180 C) for about ½ an hour taking off the foil for the last 10 minutes to brown the surface. Calzoncelli (a typical Christmas sweet from our region) Ingredients For the pastry 500 g of flour 00 50 g of sugar 100 ml of dry white wine 1 egg For the stuffing: 500 g of chestnuts boiled and squashed 200 g of dark chocolate 200 gr sugar Vanillin q.b. Grated peel of 1 orange, 1 tangerine and 1 lemon 2 coffee glasses of expresso 50 ml of liqueur 3 spoons of milk Decoration: Sugar or honey PREPARATION For the leaf: knead all the ingredients until they have a very homogeneous and smooth mixture, adding, if needed, other flour. For the filling: boil the chestnuts then peel and crash them using a masher. Add to the chestnuts pure the melted chocolate , the grated peel of orange, tangerine and lemon, the milk, the expresso, the sugar , the vanillina and the liqueur. Now prepare with the pastry, very thin sheet and cut the minto a lot of disks of about 7cm using a glass In the centre of the round pieces of sheet , add a spoon of filling and cover with another leaf pressing on the extremities. Fry the little suns in very hot oil, then dry with absorbent paper. Serve with honey and icing sugarballs Struffoli Ingrdients for 10 people - 600 gr , flour - 4 eggs + 1 yolk - 2 spoon of sugar - 80 gr butter - 1 small glass of “limoncello” or “rum”liquor - grated lemon peel - a pinch of salt - oil to fry Ingridients for season -400 gr ,honey -coulored sugared little balls Procedure mix the flour with the eggs , butter, sugar , salt, lemon peel and liquer and work hard until you have a homogeneous mixture then form a ball and let it rest for 30 minutes . then take a piece of tough and roll making some stripes of 1 cm of thickness. Cut in to several little chops and put them in a flowered dish . Fry the into abundant and boiling oil .Drip and dry the little balls in absordent paper put them in a tray making a doughnut and season with honey spread with coulored sugared little balls serve Casatiello Napoletano Ingredients:
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