Rediscover Real European Values

VOLUNTEERS OF HOPE COMENIUS PROJECT 2011-2013 Funded by the European Commission REDISCOVER REAL EUROPEAN VALUES 1 ROMANIAN RECIPES 2 3 4 5 6 7 8 9 10 ESTONIAN RECIPES 11 12 13 14 ITALIAN RECIPES 15 16 17 18 19 20 21 22 23 24 25 26 27 28 SICILIAN RECIPES 29 EASTER “CASSATELLE WITH RICOTTA” INGREDIENTS For the dough: For the filling: 500 g flour 500 grams of ricotta 1 egg 400 grams of honey 150 grams of sugar 2 eggs 150 grams of butter 100 grams of dark chocolate 1 packet of baking powder and 1 of flakes vanilla extract cinnamon milk icing sugar zest of lemon 1 pinch of salt 30 PREPARATION Place the flour on a work surface, add the egg, soft butter, lemon zest, baking powder and vanilla. Knead, then let the dough rest for one hour covered with a damp cloth. For the filling, stir in sugar to cream cheese then add honey and eggs, mixing well until you get a cream. Finally add the cinnamon and chocolate flakes. Roll out the dough to form a thick puff one centimetre. Form disk and then put at the center of each disc two spoonfuls of ricotta cream. Close the discs forming crescents. Place ricotta cheese in a baking pan and bake at 200 degrees for 20 minutes. When they are ready, before serving, sprinkle with icing sugar. 31 SICILIAN ORANGE SALAD INGREDIENTS 4 Oranges type dogwoods 1/2 Red onion 3-4 tablespoons of extra virgin olive oil 12 black Olives Pepper Salt PREPARATION Wash and peel the oranges in vivo (by eliminating the external white layer) (1-2). Once you have peeled the oranges, cut into slices about 1 cm high (3) (or if you prefer to pieces), and store them on a serving plate, removing any seeds. Peel the red onion finely chop (4) and store it in a bowl (if you want to sweeten it, let it soak in cold water for at least 10 minutes, then drain and dry it well). 32 In a separate bowl, whisk the oil, salt and pepper, to create an emulsion (5). Put the slices in a bowl of oranges, onion (6) add the olives (7) and season with the emulsion oil, salt and pepper (8): let stand the orange salad dressed well for 10 minutes at room temperature before serving (9). 33 THE “PANZANELLA” The Panzanella is a variant of the most famous “Pappa col pomodoro” that doesn’t need cooking. INGREDIENTS 4 slices of bread 450 gr of San Marzano tomatoes Fresh basil Extra-virgin oil 1 red onion Salt and pepper White – wine vinegar 34 PREPARATION Begin by cutting the onion into thin slices and soak it in water with two tablespoons of whitewine vinegar. Let in stay for at least two hours. Cut the tomatoes after removing the inner seeds. Add little by little the onion, the chopped basil and dress with olive oil, salt and pepper. Now we can assemble our Panzanella. Put the ingredients on the slices of bread and keep them in the fridge for one hour to allow the flavours to blend. 35 ARANCINI The rice balls (or arancini), the pride of the Sicilian cuisine, and which owe their name to the resemblance with the orange, are small pies suitable to be eaten as a snack or quick. INGREDIENTS for about 15 FOR THE FILLING arancini 30 g of butter 25 g of butter 100 gr of Pecorino or Parmesan 150 g of chopped beef cheese ½ onions 500 g of superfine rice 1 tablespoon of extra virgin olive Salt oil 3 egg yolks ground black pepper 1 packet of saffron 80 g of peas 40 grams of concentrated tomato Salt 100 gr of diced mozzarella 100 ml of red wine To bread For frying Breadcrumbs Seed Oil 2 Eggs 36 PREPARATION Boil the rice, meanwhile, dissolve the saffron in the three beaten egg yolks and add the mixture to the rice already cooked. Add the grated cheese and butter: stir well to mix everything, then poured and leveled rice on a large plate and let cool. Fry the finely chopped onion in a saucepan with 2 tablespoons of olive oil and butter, then add the ground meat; then add the wine and then let it evaporate. Now add the tomato paste diluted in a glass of water, season with salt and pepper and cook for 20 minutes over medium heat. Meanwhile, put the peas in a pan and cook for 10 minutes with a tablespoon of oil and a ladle of water. When the peas are cooked, add sauce. With rice now cold, crushing it formed a thin layer on the palm of the hand, taking the hand rather than collection, formed a hollow in the center where it will place a spoonful of sauce and peas, and two or three cubes of cheese, then close with another thin layer of rice. You can model the arancini ball or pear. Continue until all the ingredients well. 37 Then go all the rice balls in beaten egg thus obtained, then in bread crumbs and finally fry in hot oil in a pot rather high, so that the oranges are completely overwhelmed by 'oil during frying, removing them from the oil when they are golden brown . Let the school finally arancini on a paper towel. 38 Sicilian Veal Ingredients for 4 people 500 g fillet of veal 2 tablespoons extra virgin olive oil 1 clove of garlic Wild fennel Some capers Preparation In a saucepan fry gently for a few minutes the thread with a little 'oil over high heat. Reduce heat, add the 'garlic, cover and cook for another ten minutes. Prepare a sauce by blending the fennel and capers with a tablespoon of water and a little oil. Remove from the heat the fillet, cut into thin slices and cover with the sauce and fennel after eliminating the 'garlic. Serve immediately. 39 SPANISH RECIPES 40 41 42 43 44 45 NORWEGIAN RECIPES 46 47 48 49 50 51 FRENCH RECIPES 52 53 54 55 CYPRIOT RECIPES 56 57 58 59 60 61 62 63 DUTCH RECIPES 64 65 66 67 68 69 70 TURKISH RECIPES 71 72 73 74 75 76 77 78 79 created by: Romania: Estonia: Jessica Lainde, Mirjam Kim Rääbis, Villem Johan Vatter Italy-Gatteo: Silvia Salines, Laura Conficconi, Lorena Colonia, Liala De Simone, Caterina Torroni, Francesca Giugno, Vito Sgaramella. Francesca Giugno, Engi Koni, Jessica Porceddu, Anna Vincenzi, Serena Cola Italy-Siracusa: Spain: Norway: France: Julie, Samuel, Romain, Baptiste, Lucie, Gabriel, Clara Cyprus: Kalliopi Stylianou, Vera Hannadjia Netherlands: Christian, Lars, Rens, Sander, Dewi, Stacey, Izabell, Mark, Joris, Marleen, Berend Turkey 80 .

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