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Presentazione Di Powerpoint A GLUTEN-FREE GASTRONOMIC JOURNEY OF THE MEDITERRANEAN MEDICEL The Mediterranean Network for Celiac Disease We were born gluten-free • GLUTEN containing cereals were imported few thousand years ago from the Middle East to become the basic ingredient of our staple diet • Wheat BREAD became life saving food • PASTA was only recently introduced in large amount in the region Nobody needs gluten • Gluten is not crucial for the human well being; • Moreover, we can improve the quality of the food we eat; it is possible and much healthier to use natural gluten-free ingredients. Traditional Dishes • The vast majority of traditional dishes in the Mediterranean Area do not contain gluten, naturally • It is easy to substitute wheats and oats flour with corn, rice and potato flour, without losing any food value, but improving it • It is possible, and much healthier, to eat a gluten free diet based on natural gluten-free ingredients WE ARE SURROUNDED BY NATURALLY GLUTEN-FREE • Rice, mais, potato and legumes produce excellent flours • All vegetables, of any kind and form, are gluten-free • All meats, fishes, eggs, dairy products are gluten free • All fruits, nuts, honey and sugars are gluten free WHAT TO CHANGE ? • Corn flour is good to make Polenta, but also cous-cous, pasta, chapati • Rice flour makes excellent pasta, biscuits and many other snacks • You can make bulgour with corn or rice • Potatoes are an excellent source of carbohydrates MEDI-GLU MEDITERRANEAN GLUTEN-FREE • We explored the Mediterranean Basin to observe and collect traditional recipes that use natural gluten-free ingredients • Expers from 16 countries proposed and revised their national natural gluten- free recipes • Join us as we explore the gluten free traditional cuisine of the Mediterranean STARTERS -Panelle (Italy) -Palenta s jogurtom (Croatia) -Kacamak (Montenegro) -Popara (Montenegro) -Dolmades yalatzi (Greece) -Kneydelach (Israel) -Hummus (Israel) -Blintzes (Israel) -Falafel (Egypt) MEAT DISHES -Mb'atten (Lybia) -Kurji paprikaš (Slovenia) -Goulash (Slovenia) SOUPS -Puretina s rižom, Graškom i kukuruzom (Croatia) -Vipavska jota (Slovenia) -Bamija sa janjetinom (Bosnia and Herzegovina) -Begova supa (Bosnia and Herzegovina) -Lahanodolmades me kima (Greece) -Bosanski lonac (Bosnia and Herzegovina) -Dolma (Turkey) -White rice soup (Serbia) -Köfte (Turkey) -Kokosja supa (Montenegro) -Gefilte Fish (Israel) -Cicvara (Montenegro) -Oven baked whole chicken and vegetables (Egypt) -Tarator (Albania) -Daube (France) -Turli (Albania) -Pakla çorbasi (Turkey) FISH DISHES -Tomatoe soup (Turkey) -Punjene lignje s blitvom (Croatia) -Ezogelin soup (Turkey) -Cevapcici (Bosnia and Herzegovina) -Fool Nabed (Egypt) -Tave me presh (Albania) -Slatha (Lybia) -Hoirino me lahanika sti gastra (Greece) -Shorba (Lybia) -Garides saganaki (Greece) -Harira (Algeria) -Gemisto kalamari (Greece) -Soupe à l‟oignon (France) -Zarzuela (Spain) MAIN COURSES -Risotto milanese style (Italy) -Fava beans and chicory(Italy) -Ajdova kaša z gobami (Slovenia) -Ajdovi ali koruzni žganci (Slovenia) -Riblji rižoto (Croatia) -Rižoto od liganja (Croatia) SIDE COURSES -Spinach quiche (Serbia) -Aubergine‟s Caponata (Italy) -Imam bajalldi (Albania) -Restan krompir (Slovenia) -Jani me fasule (Albania) -Prlekija murke (Slovenia) -Japrake (Albania) -Mücver (Turkey) -Lahanorizo (Greece) -Kisir (Turkey) -Aginares me koukia (Greece) -Chopped liver (Israel) -Warah enab (Egypt) -Chakchuka (Tunisia) -Kusherie (Egypt) -Kafteji (Tunisia) -Tajeen (Lybia) -Chakchouka (Algeria) -Tajine (Tunisia) -Ratatouille (France) -Rice of Djerba (Tunisia) -Lamb Couscous (Tunisia) -Tajine (Marocco) SWEETS -Corn couscous with lamb & vegetables (Marocco) -Kukuruzna pita sa sirom i kajmakom (Bosnia and -Corn couscous with spicy shrimp and peas (Marocco) Herzegovina) -Paella (Spain) -Tufahije (Bosnia and Herzegovina) -Tortilla with potatoes and onions (Spain) -White dumplings (Serbia) -Omelette with shrimp (France) -Truffles of mokra gora (Serbia) -Helva (Turkey) -Makroud el louse (Algeria) ITALY PANELLE (Bread Substitute) Ingredients: • 500 gr of chickpea flour • 1.5 liters of water • Salt and pepper • A sprig of parsley • Oil for frying Cooking instructions: Melt the chickpea flour in the water, with salt and pepper, rest two hours. Cook over low heat, stirring constantly with a wooden spoon (be careful not to let it stick to the bottom of the pan), until we get a cream rather soft but very compact. Before the end of cooking, stirring constantly, add the parsley. Now spread the mixture on the back of a plate; spread to a thickness of 2-3 mm on the flat plates back. Allow to cool. Detach panelle very gently from the dishes and fry in hot oil. Dry oil on paper towels. Should be eaten hot. AUBERGINES' CAPONATA (Side dish) Ingredients for 4 servings: • 1kg aubergines • 500gr red or yellow peppers • 500gr tomatoes • 50gr capers • 1/2glass vinaigre • Celery • Basil • 3tbs sugar • Salt Cooking instructions: Dice the aubergines, don‟t‟ peel them, and press with a weight for 1 hour. Wash pepper and dice them. Rinse aubergines, dry and fry in oil. When aubergines are lightly brown, drain and set aside. Fry peppers too. In a medium pan sear tomatoes, basil, minced celery with oil, cook till cooking water is evaporated. Add aubergines and peppers, stir well adding sugar. After few minutes, pour vinaigre and let evaporate using high heat, stir often. Finally, add capers and fresh minced celery. Serve “caponata” lukewarm or cold. RISOTTO MILANESE STYLE (Main dish) Ingredients (for 5 persons): • 500 g of rice • 70 g of onion, • 80 g of butter, • 70 g of parmesan cheese, • 50 g. of marrow (optional), • 0.1 liters of white wine, • 1-2 sachets of saffron, • 1 liter of broth, • salt Cooking instructions: Chop the onions, and fry with butter and beef marrow (optional); dilute with broth, put everything in the pan with the rice and saffron. cook it in broth, adding even if it dries; when it is almost cooked add the grated cheese. When is browned, put a little white wine. It is important that boiling is pushed over a high flame. FAVA BEANS AND CHICORY (Main dish) Ingredients for 4 people: • 300 gr. of dried broad beans • 600 grams of chicory • salt • pepper • extra-virgin olive oil • slices of bread • chili Cooking instructions: Soak the fava beans in cold water for six hours. Cook gently over low heat, lightly salty water for 2 hours, so that they are soft. Add two tablespoons of olive oil, mix well until creamy. Boil chicory with the right amount of salt. Put them in a pan with garlic, olive oil and a pinch of hot pepper. Fill four bowls with two tablespoons of cream of fava beans, add at the side chicory, spread a little olive oil and serve. SLOVENIA VIPAVSKA JOTA (Soup) Ingredients: • 200 g of beans • 500 g of sauerkraut • 300 g of potatoes • 400 g of dried ribs or other dried meats • 80 g smoked bacon (pancetta) • 3 cloves of garlic • Salt, black pepper, 2 bay leaves Cooking instructions: Soak the beans overnight a day before in a cold water. Rinse it and put it in a pan with cold water. Let it boil, then drain it and cook again. In a separate pan cook washed sauerkraut and dried ribs. When the beans are half-cooked add it, along with liquid, to sauerkraut. Add some bay leaves, pepper, salt and together chopped bacon and garlic. Then stir in the potatoes cut into cubes and continue to cook until everything is tender. When it‟s cooked, remove meat, slice it and serve separately with jota. Also if you want you can thicken Jota by mashing a portion of beans and potatoes. AJDOVA KAŠA Z GOBAMI (Buckwheat porridge with mushrooms) Ingredients: • 200 g of buckwheat • 300 g mushrooms • 1 tbsp chopped onion or shallot • 1 tbsp chopped parsley • 2 cloves of minced garlic • 1 tsp mustard • pinch of marjoram • salt and pepper to taste • tbsp olive oil Cooking instructions: Pour a thin layer of olive oil in a saucepan. Heat oil and cook onion over low heat until very soft and translucent, but not browned. Then add mushrooms and simmer until water evaporates. Add garlic, parsley, marjoram, mustard, salt and pepper to taste and buckwheat porridge. Stir well, then add a little less than double the amount of water (as with cooking rice) and cook covered about 20 minutes until the water vaporates completely and the buckwheat softens. AJDOVI ALI KORUZNI ŽGANCI (Buckwheat porridge „žganci‟) Ingredients: • 4 dl buckwheat flour • 1,2 l water • 1 tsp salt • 3 tbsp cracklings Cooking instructions: Put flour in the middle of a big pot. Then add boiling watter, salt and a bit of oil. Leave it for 10 min lightly boiling. Take a wooden spoon and make hole approx. 2-3cm big in the middle of lump that formed so that the water gets in the middle. Cover and leave it lightly boiling for approx. 20 min. Then drain the excess water in a bowl and stir well. With help of a spoon cut through the lumps until you get smaller lumps. If the mixture is to much dry add some of the drained liquid. Cover with a lid and let stand on a turned off cooker for about 15 minutes. Make little lumps with a spoon and a fork in a serving bowl. RESTAN KROMPIR (Roast potatoes) Ingredients: • 1 kg of potatoes • 50 ml of olive oil • 70 g onion • Salt, pepper Cooking instructions: Choose potatoes of equal size, wash them and put in a pot with water. Cook potatoes for 45 minutes. To make sure that the potatoes cooked, check with a wooden stick. Drain cooked potatoes, cool under running water and peel. Heat oil in a frying pan over medium heat. Add finely chopped onion and stir often until golden, then add the potatoes (whole or cut into slices). If desired, add salt and pepper. PRLEKIJA MURKE (Cold Dish) Ingredients: • 1 kg of fresh cucumber • 1 onion • 3 cloves of garlic • Cumin • Salt • 1 liter of sour milk and cream • Pepper • ground red pepper (optional) Cooking instructions: Peel cold cucumber, grate, and add a little salt.
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