International Recipes

Documentalízate – International recipes This cuisine document was developed during the project Documentalizate, funded by the European Union through the Erasmus+ program. The idea of this little work was completely improvised; actually, the topic the project approached were documentaries and environment. Nevertheless, as a part of the intercultural exchange, each country group cooking one dinner seemed a great idea. And that idea led us to draw up this document, which was possible thanks to the cooperation and willingness of all the participants, who were very motivated to give their best in their country dinner and cook their traditional dishes with affection. Pablo Nuevo Duque – Coordinator of the project Pasta all’Amatriciana INGREDIENTS 250 g of spaghetti (durum wheat if possible) 1 onion Tomato sauce Half/One glass of white wine Pancetta (bacon) Parmigiano or Pecorino cheese (shredded) Salt Ground black pepper Olive oil PREPARATION 1. Chop the onion and brown them with olive oil over a low/medium heat until the onion is golden. 2. Add the bacon and cook until it becomes crisp. 3. Add the wine and let it reduce. 4. Add the tomato sauce; season with salt and black pepper. Cook it slowly during 30 min – 60 min, stirring occasionally. 5. Remove the sauce from the fire, add the shredded cheese and stir to mix it. 6. Cook the pasta in the meantime. Remember, add the pasta and salt once the water is already boiling. 7. Mix the pasta with the sauce and serve. You can decorate with some basil leaves. NOTES Be careful with the salt. The salt already contained in the bacon, tomato sauce, cheese and pasta might be enough. Taste the Amatriciana sauce before adding more salt (you can fix a bland preparation but you cannot fix when it is too salty). You might want to add a second onion for the lovers of this tuber and empower the sweet touch. You can save some cheese to decorate when serving. You can also add the cheese during the cooking process, instead of afterwards (if you prefer it melted in the sauce rather that finding the little pieces). Chicken with cream and mushrooms INGREDIENTS Chicken Mushrooms (champignons) Cooking cream Olive oil Garlic Nutmeg Pepper Parsley Salt PREPARATION 1. Chop the mushrooms in slices (you can also buy them sliced if possible) and cook them in a pot with olive oil until they are golden and their liquid has been released (6-8 min). 2. Make a little of space for the garlic and add it. Cook it separately until golden; then, mix it with the mushrooms. 3. Season it with salt. 4. Add the parsley and set aside. 5. Cook the chicken until it is crunchy (add some salt, medium heat, around 5 min per side; make sure it does not run out of olive oil). 6. Add the chicken, the cooking cream, the pepper and a bit of grated nutmeg to the pot where we have the sauce. Cook everything for 10-15 min. NOTES Instead of this green edition with parsley, you can go for a red edition with sweet paprika instead of parsley. You need to gauge the amou nts. The amount of cooking cream is critical, do not put too much or it will be too heavy. Tiramisu INGREDIENTS Savoyard biscuits (or similar) Coffee (the drink, not in powder) Eggs Mascarpone cheese Sugar Cocoa in powder PREPARATION 1. Break the eggs, separating the whites from the yolks. 2. Add the sugar to the yolks and mix until it is uniform. 3. Mount the whites, until it looks like snow. 4. Add the mascarpone to the yolks&sugar preparation. Stir until uniform. 5. Add right away the whites to this mixture. Stir until uniform. It should be creamy. Set aside. 6. Soak the biscuits in the coffee and set aside. 7. Grab a baking tin or a mold where we will prepare the Tiramisu. Cover the bottom with a layer of biscuits. On the top of it, pour some of the cream you set aside before. Put a second layer (again biscuits / cream). 8. Add the cocoa in powder on the top. 9. Refrigerate during 2 hours. NOTES Try to distribute the biscuits and cream in proper proportions. Be careful it is balanced. You can reduce the amount of sugar if you prefer it bitterer and healthier. Mounting the whites is all an art. You need this item on the right. If you can attach it to an electrical mixer, the better. You can also do it by hand, but it will be like 20 min on the gym training your arms. Banitsa INGREDIENTS 3 eggs 6 soup spoons of oil One package of pastry sheets Bulgarian cheese (you can do with the cheese you can find; feta could be ok) 1 glass of sparkling water PREPARATION 1. Stir and mix in this order: eggs, oil, sparkling water and cheese. 2. Take a shallow baking tray and spread a little oil on it so that the sheets do not stick to the tray in the oven. 3. Put one pastry sheet on the tray and spread a bit of the previous mixture on it (about 2 / 3 soup spoons); just enough to cover the sheet completely. 4. Add more layers as explained in the step 3 until you reach the desired size of Banitsa (or run out of sheets or mixture :). 5. Bake in the oven at 200ºC until the color of the sheets is golden 6. After taking it out from the oven, sprinkle a very little amount of water on the top of the Banitsa and cover it with a thin piece of clothing for 5 minutes NOTES Before step 5, you can distribute one whipped egg on the top of the Banitsa for decoration and make the top layers crunchier Olive oil if possible The pastry sheets and cheese should have enough salt for the preparation. However, in case it tastes bland, add some salt. Mekici INGREDIENTS 250 ml of milk 250 ml of lukewarm water Fresh yeast (around 40 g) 3 eggs 3 tablespoons of oil (olive if possible) 1 teaspoon of baking powder 1 teaspoon of salt half a liter of oil for frying Sugar 1 kg of flour PREPARATION 1. Put the yeast into the lukewarm water. 2. Add one teaspoon of sugar and two teaspoons of flour to activate the yeast. 3. Mix the eggs, flour, milk, oil, salt, yeast and baking powder. Knead patiently until the dough becomes nice and smooth. Add the flour slowly so it is easier. Pull the dough by hand and if it doesn’t tear apart or separate, then the dough is good and ready. Let the prepared dough rest for around 40 min (depends on the ambiance temperature; the higher, the shorter time you need). 4. Pour the frying oil in a deep pan. Warm it up to fry. 5. Form irregular shapes made of dough and fry them until they are beautifully golden. Place the fried Mekici on a dish with a napkin or kitchen paper in order to drain the oil from the Mekici. 6. Serve with cheese, jam, honey, icing sugar or anything else your heart may desire. Lutenica INGREDIENTS 1 kg of red peppers 1 eggplant 1 tablespoon of tomato concentrate 3 tablespoons of oil (sunflower is ok; olive should be better) 1 garlic clove 1 tablespoon of sugar 1 tablespoon of vinegar 2/3 pinches of salt 1 pinch of ground red pepper PREPARATION 1. Pre-wash all the vegetables. 2. Prepare the red peppers on a baking tray with the corresponding baking sheet. Roast them at 200º. Turn them when dark blisters start to appear, so they are not burned. Once they are roasted from all sides, take them out, cover them (so the heat is kept and they can be peeled easier) and set aside. 3. Wrap the eggplant with aluminum foil and bake it at 200ºC for 30 min. Let the eggplant cool in a salad bowl, chopped in three pieces so the juice can drain. 4. Peel the eggplant and the peppers (these are optional). 5. Chop the garlic clove. 6. Put all the ingredients in an electric robot or use a blender/mixer, and mix them until you have a homogeneous paste. NOTES In order to reduce the intensity of the garlic, remove the heart Molletes con pico de gallo INGREDIENTS Molletes 1 can (around 500 g) of refried beans (typical American beans). 4 molletes (bread like the one in the image below). If you cannot find them, just some type of bread good to be toasted. 225 g of Manchego cheese. (This is the cheese of the image, made of sheep milk. However, try to find something similar or even a different type of cheese if you feel like). Butter Pico de Gallo 2 tomatoes 1 onion ½ green pepper 1 lemon 2 sprigs of fresh cilantro 1 pinch of salt ½ teaspoon of garlic powder (or ¼ of garlic clove finely chopped) PREPARATION Molletes 1. Warm up the beans. 2. Preheat the oven at 200ºC. Line a baking tray with baking paper. 3. While steps 1 and 2 are happening, cut the molletes by the half. Like the one in the picture. Remove a bit of the breadcrumb (the white part of the middle). There will be space for more topping like this. 4. Spread 1 teaspoon of butter on every mollete (on every half). You need to warm up a little bit the butter previously. 5. Spread 2 or 3 tablespoons of the warmed beans on every mollete. 6.

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