F.O.O.D. Food of old diners An ETWINNING project
HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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A HELLENICITALIAN COOKBOOK
Pentapolis Upper Highschool – GREECE Liceo Classico Statale "Q. Orazio Flacco" ITALY HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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NEW YEAR'S EVE TRADITIONAL CAKE Recipe for the best cake ever! What you need: 250gr butter 8 eggs 900gr flour 500gr sugar 6-7 oranges (only for juice) 1 teaspoon soda 1 teaspoon orange zest 2 teaspoon baking powder caster sugar How we do it: In a bowl put the butter, beating well with wire until becomes white. In another bowl put the egg yolks with sugar and beat to whiten, add butter and stir. In a large bowl put the juice with soda and stir just frothy, put the juice into the bowl with butter. In clean bowl with wire whisk the egg whites to make meringue tight and add butter. Stir well and add zest and baking powder. Add slowly the flour, stirring, become soft jellied mush. Put into greased round baking pan and baked at 200 degrees for 50-60 minutes (make sure it is cooked thoroughly) Remove, allow cooling slightly. Sprinkle with caster sugar and serve.
Do not forget to put the coin (flouri in Greek) and someone who find it, will be the lucky of the year! HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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I hope you like it!
(by Stella Mih. GR)
HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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STUFFED TURKEY Ingredients one turkey 1 ts butter 1/4 cup chopped onion 1 cup of rice ¼ cup of raisins salt and pepper
2 ts vegetable oil
Preparation Preheat oven to 180 degrees C Wash the turkey Prepare stuffing using rice, onion, raisins, salt and pepper by melting butter in a saucepan. Place stuffing into the turkey body. Rub the exterior of the turkey with vegetable oil or butter. Roast 3 1/2 to 4 hours in the preheated oven Enjoy your meal with red wine and great company! (By Marios & Iordana GR)
HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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MEAT AND CHEESE PIE Ingredients 0.5 k mince 1/2 cup olive oil 4 large onions, diced 2 bunches green onions, diced (incl. 4 inches green) 1/2 cup parsley, chopped Salt and freshly ground black pepper to taste 1/2 lb. feta cheese, crumbled 4 eggs, lightly beaten 1/4 cup butter, melted 1/4 cup olive oil 1 lb. phyllo pastry sheets Preparation Sizzle the mince with onions in olive oil until it turns gold Remove from heat and set it aside to cool In a large mixing bowl, combine the feta, eggs. Add the cooled mixture and mix until combined. Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease two 9 x 12 rectangular pans. Unwrap the Phyllo: Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other. Prepare the Pita: Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture. Add half of the mixture in an even layer and press with a spatula to flatten. Layer another 10 sheets on top of the mixture making HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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sure to brush well with butter/olive oil mixture. Repeat the process with the second pan. Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife. Bake in a preheated 350 degree oven until the pita turns a deep golden brown. If the pita is frozen when you put it in the oven, you will need approximately 45 minutes cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time. (By Dora GR)
HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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VASILOPITA Ingredients: • • • • • • • •
375g butter (13 ounces) 3 cups sugar 6 eggs (divided into yolks and whites) zest of 2 oranges 1/2 cup orange juice 200g yogurt, strained (7 ounces) 1 tsp vanilla extract 750g self-rising flour, sifted (26.5 ounces)
How To Do: 1. To prepare this vasilopita recipe, start by dividing the eggs into yolks and whites. Place the egg whites in the bowl of the electric mixer, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside. 2. Use the electric mixer, to mix the butter and sugar, for about 20 minutes, until the butter is creamy and fluffy, like whipped cream. Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the orange juice, the vanilla extract, the orange zest, the yogurt and mix to combine. Add 1/3 of the sifted flour and blend, using a maryse spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue). 3. To bake the vasilopita, preheat the oven to 200C (both top and bottom heating elements on). Butter the bottom and sides of a round non-sticking cake tin HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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(approx.32cm diameter) and pour in the mixture. Place the cake tin in the preheated oven, on the lower rack, turn the heat down to 175C and bake for 50-60 minutes, until nicely coloured and cooked through. Check if the vasilopita is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready. 4. Let the vasilopita cool down (otherwise it will break) and invert the pan on a plate. Wrap a coin with aluminium foil and stick it in the cake. Invert the vasilopita on a serving platter. (by Stratoula GR)
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RICE AND MUSSELS Recipe “riso patate e cozze alla barese” :) INGREDIENTS:
ONIONS, POTATOES, SMALL TOMATOES, MUSSLES ALREADY COOKED, RICE, GRATED PARMESAN CHEESE, PARSLEY, PEPPER AND SALT, EXTRA VERGIN OIL
PROCEDURE: slice the onions cut tomatoes into wedges cut potatoes into thin slices place in a baking dish with olive oil and coarse salt a first layer of potatoes, onions and tomatoes cover with a layer of mussels put the uncooked rice on mussels add tomatoes and onions add a sprinkling of Parmesan cheese and parsley have another layer of potatoes with tomatoes onions and pepper complete with potatoes parmesan parsley salt and a little olive oil pour water to cover the level of rice bake at 200 ° C for about 45 min., By controlling the degree of cooking rice but taking care to never mix the compound. EAT !!!! (By Chiara, Cosimo Luca, Francesco, Michelangelo IT) HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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ORECCHIETTE AND TURNIPS Ingredients for four people: 400 gr. orecchiette 600 gr. turnips 3 or 4 salted anchovies 4 tablespoons of extra virgin olive oil 2 cloves of garlic 1 hot pepper salt Preparation: Peel the turnips and wash them more times in running water. Scrape the anchovies, rinse them quickly and then dry and divide them in strips. Put a cooker on the fire and when it reaches the boiling temperature, add salt and throw turnips after cutting in small pieces. After five minutes, pour into the cooker also the orecchiette and finish cooking. Meanwhile, heat the oil in a large pan and brown the garlic, cut into slices also the hot pepper. When the garlic turns yellow, remove the pan from the fire and add the anchovies. When pasta and vegetables are cooked but still a bit raw, drain and pour into the pan with the garlic and blow it for a few minutes in the sauce before you serve it hot. (By Paola IT)
HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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CARTELLATE The cartellate are a delicious dessert of Apulian cuisine that can be enjoyed at Christmas. They have shape of crowns with serrated edges of dough, that symbolize the crown of thorns. Cartellate are prepared in large quantities and can passed in cooked wine or honey. Their preparation requires great care. INGREDIENTS 1 kg flour 40 g yeast dissolved in water 200 ml olive oil 2 cups white win Salt Olive oil for frying Cooked wine or honey Cinnamon Icing sugar PREPARATION Mix flour with baking powder, olive oil and white wine, until the dough becomes elastic. If necessary, add a little of warm water or more wine. Let rise the dough in a warm place for two hours, then knead and divide it into loaves and roll out into thin discs. With a scalloped cutter wheel, carve long and thin strips. Fold the strips at the two ends. Squeeze the dough with the tip of the fingers at a distance of 3 or 4 cm, and roll each strip in order to get a sort HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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of pink. Take a large skillet and fry the cartellate in hot oil, until they become golden brown. Place them to drain on paper towels. Boil in a saucepan sweet wine or honey, dip in it the cartellate a little time and let absorb it well. When they return to the surface, drain and arrange on a large serving dish in layers. Sprinkle each layer with cinnamon and powdered sugar. Serve warm or cold. (By Paola IT)
HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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EASTER TSOUREKI - GREEK SWEET BREAD Ingredients
135g butter, 135g milk, 4 medium eggs, 870g bread flour 21g dry yeast 100g lukewarm water 3g ground mastic 4g ground mahleb
Instructions Add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Use a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine. In the mixer’s bowl add the flour, the ground mastic and mahlepi, and the butter-egg-yeast mixture from step 4. HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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Mix until the dough doesn’t stick on the sides of the bowl. Cover the dough with plastic wrap and place in a warm environment, until at least it doubles it’s size (for about 2-3 hours). Gently cut in 6 equal portions (three for each Greek Easter bread). Take one piece of the dough (do not flour the working surface!) and roll it a little bit with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. Form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it almost doubles its size, like seen in the picture. Bake in preheated oven at 170C for about 4050 minutes, until nicely browned and fluffy.
ENJOY!!! (By Chryssa & Chryssanthi GR) HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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HELLENIC – ITALIAN COOKBOOK: ETWINNING PROJECT F.O.O.D.
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TRADITIONAL VINE LEAVES STUFFED WITH RICE Ingredients ½ a kilo of vine leaves 250g rice 1 cup olive oil 2 chopped onions juice of 2 lemons 1/2 a cup mint, chopped salt and pepper Instructions If you use fresh vine leaves, wash them and baptize them in hot water. Prepare the filling for the stuffed vine/ grape leaves (rice, olive oil and the chopped onions, lemon juice, salt and pepper, mint) Layer the bottom of a large pot with some vine leaves Fold each leaf with the filling towards the center Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and cook for about 30-40 minutes, until the water has been absorbed. Serve with yogurt. (By Tomas and Jordi GR)
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