OCTOBER
Diplomatic Gastronomy
GASTRONOMY TRADITIONS AS A CULTURAL BRIDGE FOR INCLUSION
2019
Brief Notes ANA
LINO
This e-book is a reflexion of the whole work of this nice group of teachers and students who participated in the Erasmus+ Project " A Cultura como Ponte para Inclusão", also named Cultural Issues for Inclusion. We had the opportunity of tasting a lot of these wonderful recipes along our journey while visiting each school region of five charming countries - Spain, Turkey, Italy, Lithuania and Portugal. But the most exciting moments were when the group learn how to cook some sicilian typical dishes and during the preparation of a menu with typical dishes from each participating
country
at
A.Damiani
Institute. Our special thanks to Giuliana Zerilli and to her school team that make possible these fantastic
moments
around
the
cooking
world. These e-book invites you to experiment the recipes and get some knowledge about their origins and traditions.
Index
Introduction; Gastrodiplomacy concept . The History of Sicilian Food . Workshop 1 "Italian Culinary Culture as a Bridge for Inclusion .1 .Pasta with cauliflower ('Pasta arriminata') .2.Rice Balls ('Arancini') .3. Sicilian Ratatouille ('Caponata') .4.Couscous with Fish Soup ('Couscous alla ) .5.Stuffed Sardines ('Sarde a beccafico') .6.Orange Salad ('Insalata di arance e finocchi') .7.Beef Roulades ('Involtini di vitello') .8.Salad from the Island of Pantelleria ('Insalata pantesca') .9.Almond Parfait ('Parfait di Mandorle') .10. Sicilian Cheese Cake (‘Cassata siciliana) .11,Moments to remember . Workshop 2 "Let's Cook Together" Apetizers .1.Tuna paste (Portugal) .2.Tarhana Soup(Turkey) Main Dishes .3,Bacalhau à Brás(Portugal) .4.Dolma (Turkey) .5.Kugela (Lithuania) Desserts .6.Crespells and Robiols (Spain) .7.Mozuras (Lithuania) .8. Moments to remember . Other recipes suggestions
A youth exchange that brings together young people who know other cultures through their interest in
Gastrodiplomacy Giuliana Zerilli and Antonela Alfano
gastronomy, food and diplomacy. Food is a universally vital part of our life, which represents history, traditions and culture. Each of us relies on food not only to survive, but to comfort, communicate with others and connect with our ancestors. The power and the connection of national and traditional food leads us to consider the potential of using this tool of intercultural education and understanding.During the exchange we will work with the concept and use of food and cooking, which here is called "culinary diplomacy" or "gastrodiplomacy", as a tool to create an intercultural understanding in the hope of improving interactions and cooperation. Food connects people together.Over time, national kitchens have spread organically through migration, trade routes and globalization. In Sicily, through the Arab, Norman, Spanish and French dominations, the kitchen has become the symbol of the superimposition of different cultures and has given life to a heritage known and exported all over the world. This form of cultural diplomacy will be the basis of the path of knowledge of our country (Italy) for the project "Culture as a bridge for inclusion" which will take place in Marsala from 10/20/2019 to 10/26/2019.
History of Sicilian Food Sicilian food shows traces of all cultures that have existed on the island of Sicily over the last two millennia. In fact, it has Greek, Spanish, French and Arab influences. Arab influences(10th and 11th centuries) regard the use of apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, clove and cinnamon. Norman influences are found in the meat dishes. The Jewish community who lived in the island, also left their mark on the Sicilian cuisine, they were responsable for introducing garlic fried in the olive oil into the sauce. Then the Spanish introduced a lot of items from the new world, including cocoa, maize, peppers, turkey and tomatoes. On the east coast, people have a preference for dishes prepared with fish, olives and pistachios which are of Greek origin. In Trapani and Marsala, in the extreme Western corners of the island, North African influences are clear in the use of couscous.
Starters They are an important aspect of Sicilian cuisine. We remember : caponata, made up of chopped eggplants and peppers and gattò, a kind of potatoes and cheese pie. Soups Maccu is a Sicilian soup and foodstuff prepared with fava beans . It is a peasant food and it is prepared on Saint Joseph's Day. Pasta Sicily is the oldest Italian and Western location on record where pasta worked into long and thin form was part of the local cuisine.This dates back to around the 12th century, as attested by the Tabula Rogeriana of Muhammad al-Idrisi, reporting some traditions about the Sicilian kingdom. Pasta con le, sarde (sardines), pasta alla Norma (a specialty that originated in Catania) and Cannelloni are among the most popular dishes of pasta. Main dish After the pasta, the typical Sicilian menu includes a second or main dish based on meat or fish.Main dishes, based on seafood, include pesce spada and tuna. Desserts and sweets Sweets are another specialty.Examples include: frutta martorana, pignolata di Messina, cannoli, granite and cassata siciliana. Candy in Sicily was heavily influenced by the Arab candymakers in the 9th century and has preserved more of that influence than almost any other place in Europe. Marzipan fruits may have been invented at the Convent of Eloise at Martorana in the 14th century. Traditional sugar statues, called “pupe” are still made. Anyway , there are sweets for every occasion and celebration but the most iconic Sicilia food is the street food. Sicilians eat lots of street food: arancini, scacce in Ragusa, pitoni in Messina and” panino e panelle “.The most popular street food is the one of Palermo.
Workshop1"Italian Culinary Culture as a Bridge for Inclusion"
PASTA WITH CAULIFLOWER (‘ARRIMINATA’)
SERVES 4
1.
2. 3. 4.
INGREDIENTS a medium-sized cauliflower 350 grams pasta (bucatini, penne or sedanini) 1 clove garlic a handful (abundant) raisins and pine nuts 12 saffron pistils 2 anchovies in oil or desalted extra virgin olive oil, to taste salt and black pepper, to taste toasted breadcrumbs, to taste
PREPARATION Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces. Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Add the anchovies. When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. Add the raisins and the pine nuts and then some cooking water with saffron in it. When pasta is just about done — it should be 2 or 3 minutes short of the way you like it — drain it, reserving about a cup of cooking liquid. Cauliflower should cook until almost becoming a cream: help gradually adding a few tablespoons of the cooking water.
5. Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender mix in the bread crumbs. Stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they’re toasted in olive oil in a separate skillet before you toss them in, so much the better.
‘Arancini’ Sicilian Rice Balls
Ingredients for about 12 arancini For the rice 500 gr. rice ("Roma" and "Originario" rices, mixed in equal doses) 1 l. vegetable stock 2 bags saffron 10 gr. salt 60-100 gr. butter For the coating 100 gr. flour 180 ml. water 2 eggs 150 gr. of bread crumbs For the filling 400 gr. minced veal 100 gr. peas ½ onion 3 tablespoons of tomato concentrate ½ glass white wine extra virgin olive oil 200 gr. mozzarella salt black pepper Preparation. How to … …cook the rice In a saucepan, put the broth, the butter, the saffron and the salt. When the stock is boiling, add the rice and mix well. Cover and cook over low heat until the rice absorbs all the broth and is cooked but ‘al dente’. When cooked, stir, pour the rice on a cold surface and spread evenly to
allow rapid cooling. When the rice is cool down, it is ready to prepare the arancini. It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold. …prepare the filling Finely chop the onion and fry in a oil thread. Add the minced veal and brown over high heat. Add the peas and mix well. Add some white wine and let it reduce. Dissolve the tomato concentrate in a glass of water and add to the meat. Lower the heat, add salt and pepper and cook until the stock is creamy, then turn off the heat and allow to cool. Add an egg to the rice and mix well. Set aside to cool completely. To achieve the best possible results with these arancini, we recommend preparing a ragù sauce that is thick and concentrated. In addition to being more flavourful, it will make it easier to mould the arancini. …shape the arancini Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce in the center of the cupped rice. Next, close the rice around the filling and shape into a ball. If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed. Now, roll the shaped arancini in flour. Then, roll them in the beaten egg. Finally, roll in the breadcrumbs. ..fry the arancini Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil. Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer. If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready. Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low. When they are done, place the arancini on absorbent paper. Serve the arancini. NOTES: Arancini with meat ragù are by far the most traditional and well-known throughout Sicily. They are now appreciated all over Italy as a typical Sicilian street food. Every Sicilian city and family has its own variant. Some prefer it with a simple ragù sauce, while others love to add cheese, ham or hard-boiled eggs. Nowadays there are a lot of variants: you may find arancini with different fillings (spinach, shrimps, courgette, aubergines, etc.)
CAPONATA
Ingredients
1.5 Lb (700 g) Little or baby eggplants 1/2 red onion 1 celery stick 3/4 cups (170g) tomato puree (best if San Marzano) 1 tbsp capers in sea salt (alternatively, capers in vinegar) 12 Castelvetrano olives, pitted 6 basil leaves 1.5 tbsp brown sugar 2 tbsp white wine vinegar 2 cups (500 ml) extra-virgin olive oil 1/2 tsp black pepper to taste table salt 1 tbsp toasted pine nuts (rich variation) 1 tbsp roasted almonds (rich variation) 1/2 tbsp cocoa powder (rich variation) 1 tbsp raisin (rich variation)
Preparation 1. PURGING EGGPLANTS AND CAPERS First of all, soak the capers 2 hours at least in a bowl filled with water to discard the salt replacing the water a couple of times. If you decide to use capers in vinegar, just avoid this last step. After that, dice the eggplants into cubes about 2cm per side, then pour the pieces into a colander seasoning them with 2 tbsp of coarse salt. Now place the strainer into a bowl or directly into the sink and let the salt purge the dark liquid of the eggplants for at least 1 hour up to 3 hours.
2. ONIONS ‘SOFFRITTO’ Peel and reduce a half red onion into slices about 1 cm thick, then sauté them over medium heat along with 2 tbsp of olive oil and 1 pinch of salt until tender and translucent. At this point, add the tomato puree and cook 15 minutes more. Finally, turn off the heat and put the saucepan aside. 3. FRIED EGGPLANTS AND BOILED CELERY Once properly purged, rinse the eggplants pieces under running water and brush away any trace of salt. Then, dry the eggplants accurately with a kitchen towel pressing gently. At this point, pour 1.5 cups of olive oil into a saucepan and heat until the oi l reaches 170° C. Then, fry the eggplants a little at a time until golden. Finally, raise the vegetable cubes and dry over paper towels. After that, rinse the celery stick and cut it into pieces 2 cm long. Then, cook the celery into boiling water 4 minutes. Finally, raise the pieces and dry over kitchen towels. 4. CAPONATA “AGRODOLCE” Now, crush the olives into big pieces with your hands and pour them into the onions and tomato ‘soffritto’ along with the fried eggplants, the boiled celery, the capers, and the roughly chopped basil leaves. After that, place the saucepan over the heat. Eventually, add the vinegar and the sugar , raise the flame, and sauté 10 minutes more. 5. RICHER VERSION If you go for the richer version of Caponata, also add 1 tbsp of toasted pine nuts, 1 tbsp of grated roasted almonds, 1 tbsp raisin, and ½ tbsp of cocoa powder, then cook 3 minutes more. 6. REST AND SERVE Immediately after cooking, the Caponata is not ready to serve; it’s need of 1 night into the fridge to melt the flavors together. Before serving, let the Caponata rest 30 mins at room temperature, then pair with toasted bread slices, grilled meats o r fish. NOTES: The best eggplants to prepare the Caponata recipe are the purple-black little or baby eggplants skin on: you want not to peel them to save all the different flavors of the eggplants. The salt purging is strongly recommended. The resting is a critical and essential step. Just cooked, the Caponata taste is not what you expect. It needs at least 8 hours (best if 24 hours) in the fridge to bring out the original flavor.
Couscous with Fish Soup
Ingredients Serves 4-6 For the fish soup: 1 medium onion, finely chopped 2-3 cloves of garlic, finely chopped A few sprigs of parsley, finely chopped A pinch of red (chili) pepper flakes Olive oil, 250-300ml (1 to 1-1/2 cup) tomato puree, preferably homemade 1-1.5 kilo (2-3 lbs) mixed firm-fleshed fish (preferably bone-in) and shellfish A few threads of saffron (optional) A bay leaf For the coucous: 250g-300g (9 to 10-1/2 oz) pre-cooked or regular packaged couscous Preparation STEP 1: PREPARE THE FISH SOUP In a pot large enough to contain all your seafood comfortably, sauté the onion, parsley, garlic and red pepper flakes in abundant olive oil over low heat until quite soft. Add a pinch of salt as you sauté, taking care not to let anything brown. Add the tomatoes to the pot and let them reduce for a few minutes into a saucy consistency. Lay on the fish and other seafood, then add enough water to cover the seafood, along with the bay leaf and saffron if using. Simmer, uncovered, for a good 20-30 minutes, until the seafood is cooked through and broth is very flavorful. Taste and adjust for salt. Remove the fish and other seafood from the pot. Using a paring or boning knife, remove the skin and filet the fish. Cut the filets, if need be, into serving-size pieces. Place the fish filets and shellfish in a bowl and cover to keep warm. Discard the fish heads, skin and bones.
Pour the remaining broth through a fine sieve, pressing out the liquid from the solids, and return it to the pot, along with the seafood. STEP 2: MAKE THE COUSCOUS If you are using pre-cooked couscous, you should follow the measurements and instructions on the package, but using the fish broth or a 50/50 combination of broth and water instead of water. Generally speaking, the instructions will tell you to add pre-cooked couscous to hot liquid and allowed to steam off heat. Bring the required amount of liquid to a boil, add the precooked couscous, together with the chopped almonds and spices, give it all a good stir and cover. Let the couscous stand for a good 5 minutes, or until the broth is fully absorbed and the couscous tender. Once the couscous is cooked, fluff it with a fork. STEP 3: ASSEMBLE AND SERVE When you are ready to serve, bring the broth back to the barest simmer to reheat the seafood. For a family style presentation, serve the couscous in a large serving bowl, perhaps topped with more chopped almonds and a few pieces of seafood, with the fish soup in a separate soup terrine. Each diner can take a portion of couscous, and top it with the seafood and a good ladleful of the broth, to their taste. NOTES: The couscous di pesce is also known as couscous alla trapanese after the city and province of Trapani in western Sicily where it’s from. The fact that Sicilians eat couscous is a legacy of the Moorish rule over the island in the early Middle Ages. But while in the Maghreb couscous is typically eaten with lamb and vegetables, in Trapani it is accompanied by a spicy fish soup made with the bountiful local seafood.
Stuffed Sardines ('Sarde a beccafico')
Ingredients
800 g whole sardines, cleaned, scaled, butterflied, head and spine bone removed 50 g fine breadcrumbs extra virgin olive oil, as needed 25 g raisins, soaked in warm water 25 g pine nuts 1 tbsp caster sugar 4 tbsp parsley, finely chopped 60 ml orange juice, freshly squeezed fine sea salt black pepper bay leaves, (fresh) for layering
Preparation Preheat the oven to 200°C/gas mark 6. Grease a baking dish with olive oil and set aside. Rinse the sardines under cold running water then pat dry. In a medium skillet set over a low heat, toast the breadcrumbs until golden and crisp, stirring often to avoid burning. Transfer to a bowl and wet with a generous drizzle of olive oil. Stir to dress evenly. Drain the raisins, squeeze dry, then roughly chop them. Add to the breadcrumbs together with the pine nuts, sugar, parsley and orange juice. Season with a generous dash of salt and a few turns of the pepper grinder. Mix all the ingredients together to form a stuffing. Place a small amount of stuffing over each sardine fillet. Roll up the fillets, starting from the head and moving towards the tail. Arrange the rolled-up sardines, tail-side up, on the greased baking
dish, and tuck fresh bay leaves between them. Sprinkle any remaining stuffing over them, then drizzle with olive oil and season with a pinch of salt. Bake the sardines for 20–25 minutes. Leave to cool for 10 minutes before serving.
NOTES: The dish is named after a prized species of bird, the ‘beccafico’. It was hunted and consumed by the Sicilian aristocracy. The beccafico was replaced by the poor people by sardines, the tails of which resemble that of the bird.
Workshop: Italian Culinary Culture as a Bridge for Inclusion. Sicilian Gastronomy
Istituto statale di istruzione secondaria superiore " A. Damiani" Marsala,22nd October 2019
https://www.facebook.com/watch/?v=834275273690472
Workshop2"Let's Cook Together"
Portuguese Tuna Patê Ingredients: ´ 2 cans of tuna, ´ 4 tablespoons mayonnaise, ´ 1/2 small Onion, ´ Pickles to taste, ´ parsley and/or coriander
Preparation: ´ Fine chopp the onion and pickles. ´ Put in a bowl and add the mayonnaise, the tuna drained and the parsley or chopped coriander. ´ Stir every well. ´ Store in the refrigerator until it is served. ´ You can add or don’t some of the ingredients as you wish according to your taste.
Tuna fishing history and canning
Tuna fishing route in the Mediterranean Sea
This route involves four of the countries that are present in this project(Portugal, Spain, Italy and Turkey)
Fishing History ´ Fishing in Portugal is an economic activity that was responsible for the estimated landing of 170 053 tonnes of fish in 2007 ´ With a sea coast abundant in fish, many estuaries of rivers and geographic accidents such as the Rias Formosa and Aveiro, where fishing was easy and high return, it is easy to accept that quickly the fish become primordial element for food, and consequently the population’s fixation factor. ´ This activity is of crucial economic importance, strengthening or marketing fisheryrelated equipment and fishing such as rope (rope factory and fishing nets), shipbuilding, salt extraction cooperage and others. ´ This specialization has shaped not only local but also national cultures and traditions, rhythmizing over centuries the history, culture and Portuguese economy.
Tuna fishing history ´ Tuna has always been a popular fish because of its qualities, due to the migratory characteristics of this fish, fishing was a seasonal activity that depended on the tuna life cycle. ´ With the end of World War II, between 1940 and 1950, industrial fisheries have increased due to the huge demands placed on the canning industry and technological development. At that time it was the Japanese who were fishing the most tuna. They fished it in the Pacific zone.
Tuna fishing history ´ In 1960 new countries emerged that were interested in tuna fishing. These countries were: The Republic of Korea and Taiwan, a Province of China. ´ In the 1970s, in some areas of the Pacific, some rules began to emerge to prevent accidental capture of cetaceans through the art of fencing. ´ In 1980 countries such as Brazil, Venezuela and Mexico started largescale industrial fishing. At this time regional fisheries management organizations were set up, introducing regulatory measures for tuna capture.
Creation of canned tuna ´ It was at the beginning of the XIX century, more concretely in 1804, that the Frenchman Nicholas Appert discovered the principle of food conservation by the heat (Sterilization).
Tuna canning history ´ Over time, it will have been the abundance of fish, the extension of the coastline and the already then traditional slope for the fishing gear, which will have created in Portugal favorable conditions to the birth of the fish canning industry. ´ It is said that the fish canning industry has settled in our country by the hand of a French industrialist from Brittany. ´ Since Portugal has had a great conservative tradition, whose importance was, at the time, measured in number of manufacturing units.
Tuna canning history ´ Thus, in 1884 there were already 18 canning factories, which passed 66 in 1886, 116 in 1912 and 400 in 1925. ´ Currently, there are 20 industrial canning units in operation, 17 on the mainland and 3 in the autonomous region of the Azores, which employ around 3,500 jobs of direct laborand other so many indirect labor, there are riverside areas in our country whose employment depends, in large part, on the Canning companies installed there.
Canon industry (Espinho) ´ Installed in a marshy land, south of the new fishing cluster, the Canning factory "Brandão, Gomes & C. A", was founded in 1894 by the brothers Brandão (Henrique and Alexandre) and the brothers Gomes (Augusto and José, who would soon leave society), all from Ovar and returned from Brazil, where they raised considerable fortunes.
Canon industry museum (Espinho) ´ The museum was created in 2009 and the old factory of Espinho was restored and today is a museum where you can see the whole history of preserves in Espinho .
How to make Turkish Tarhana Dough Tarhana is a traditional, spicy Turkish soup common throughout Anatolia. It is also the name for the dry pulse made from a fermented mixture of plain yogurt, flour, and vegetables that are used as a base for the soup. Tarhana is a staple in many parts of Turkey. Tarhana soup is prepared by mixing the desired amount of crumbled tarhana with boiling water, milk, butter and spices and cooking it over a low flame. Tarhana powder is prepared by mixing plain yogurt, flour, and grated vegetables like red pepper, tomato, and onion into a thick paste that is left to ferment for several days. The paste is then divided up, dried, and crumbled to make tarhana powder. You can purchase tarhana powder in most Turkish groceries and Middle Eastern markets. Many cooks, especially those in rural areas, prefer to make their own tarhana. This is usually done once a year during the summer when drying the pulse is easy. If you want to make and store your own dry tarhana, follow this simple recipe I use at home. It makes a lot of pulses, so have several large glass storage jars on hand, or make smaller jars to give as gifts.
IInnggrreeddiieennttss 1 pound red peppers (sweet) 1 pound onions 1 pound tomatoes 4 cups water 16 ounces chickpeas (cooked or canned, drained) 16 ounces yogurt (plain) 2 pounds flour 1 packet yeast (active, dry) 1 tablespoon salt 1 teaspoon hot red pepper (flakes) 1 teaspoon black pepper
SStteeppss ttoo M Maakkee IItt Clean the vegetables and put them into a large saucepan with the water. Boil them gently until very soft. Drain them, then add the cooked chickpeas and puree the mixture in a blender or food processor. If the mixture seems too watery, let it sit in a very fine wire strainer for a few minutes to let excess water drip away.
Put the warm vegetable puree into a large mixing bowl. Add the yogurt and mix thoroughly. Mix in the active dry yeast and spices.
Now begin adding flour very slowly and working it completely into the mixture with your hands. Continue this process until all the flour is mixed in evenly and you have a smooth batter.
Cover the top of the bowl with some cling wrap and a towel and set it in a warm place for 5 days. Check the batter every day and stir it to keep the fermentation even.
On the 5th day, remove the towel and cling wrap and stir the mixture well. It should have a sour aroma and be bright orange in color
Divide the batter up by placing large spoonfuls on baking sheets covered with non-stick baking parchment. Leave the sheets in a dry place until one side of the patties are completely dry. Flip them over and allow the other side to dry.
After the patties look dry, you can begin to break them apart with your fingers. The centers will still be moist, so allow more time for the coarsely crumbled tarhana to dry further.
Repeat the crumbling and drying process several times until the pieces are small enough to put through a food processor or fine sieve.
Once you have a lot of fine powder, spread it out on the trays and continue to dry it, shifting the powder with your hands occasionally.
In the end, you should have a fine pulse that is completely dry. As long as you’re sure it’s dried thoroughly, you can store the pulse in glass containers for more than 1 year with no refrigeration needed.
To make tarhana soup, simply cook a few tablespoons of the pulse in hot milk or water until it thickens, and add butter, salt, and spices to taste.
TARHANA
HISTORY OF TARHANA ´ The history of Tarhana dates back even further from the Ottoman and Seljuk Empires to Central Asia. As in the Turks in Central Asia, a significant part of many people's nutritional resources were agricultural products, because of their long-term storage.
´ Foods such as eggplant, pepper, zucchini, black pepper, chili peppers, mint etc. can be considered as examples.
But then how did Tarhana come out?
´ Perhaps you will hear it for the first time, but in the past, people used to eat their food in two basic ways: ´ The first was to consume their daily needs instantaneously, and the second was to save them by drying them to survive the difficult and harsh winter months. Especially meat and dairy products... ´ Meat products are being dried and stored, but how many dozen liters of milk from cattle and small ruminants would be stored every day? ´ The answer was hidden in Turkish yogurt. Yoghurt was dried just like meat and consumed by making soup with the agricultural products (red pepper, tomato, onion, mint, salt, etc.) as mentioned above. ´ Besides that, there are two accounts of the origin of the word "Tarhana": first, the origin of the word is said to be the word "terhane" in Persian. The second is associated with a memory of an Ottoman sultan.
´ According to a rumor, the Ottoman Sultan Yavuz Sultan Selim Khan, together with his grand vizier, wanted to observe the problems of the people by changing clothes and intervening among the people during a month of Ramadan. They wanted to cross a street where low-income families lived during the iftar time. When the call to prayer was heard, they decided to fast in the first house they were passing by in front of. Already in the near time of iftar, almost everyone in the neighborhood waited at the door to be able to have someone as guest at dinner. When an old woman heard the call to prayer, she called Yavuz Sultan Selim KHan, who was passing by in front of their house and invited him to her house. When Yavuz Sultan Selim KHan came in, they sat at the dinner table and ate together. There was only "Tarhana" soup and bread on the table. The Sulatan and the vizier were surprised that no other food came after drinking the soup. Then the sultan and the vizier realized that there was no other food in the house. The vizier said not to embarrass the hosts, "See, my sultan, what a beautiful soup.". Yavuz Sultan Selim Han said that he liked the soup very much and asked what it was. The old woman said "darhane" soup.
´ "Darhane" is a unified word consisting of two words. "Dar" means lowincome, while "hane" refers to the home or family. Therefore, the word "darhane" is used in the sense of a low-income family, which makes the story so meaningful. Many years later, the word "darhane" became "tarhana" and remained that way.
´ "Tarhana" culture in our country is mostly developed in Kahramanmaraş and quite a lot of tarhana varieties are produced
BACALHAU CODFISH
Cod is a animal product that is more adapted to the salting preservation method. Indeed, cod is low fat content yields less spoilage. Cod could be preserved for longer periods of time than whale or herring, which have both a higher fat content. Most of the fat in codfish is located in the guts, including the liver from which cod liver oil is produced.
Codfish started to be na important commodity since the time of the Vikings around the ninth century. The Norwegians were already using dried cod during their travels. In the attemp to find the sea road to India by the west, the portuguese ended up encountering the Newfoundland, that today belongs to the province Newfoundland and Labrador, Canada. This would be the starting point for fishing for portuguese cod in the North Atlantic.
SALGA PROCESS AND DRYING - Drying is a process that consists in eliminating a large amount of water from the product, so as to disfavor the development of microorganisms and eliminate almost entirely their metabolic activities.
Ancient Drying - In the old days the cod was opened and put in the sun until drying.
Current Drying - Currently it takes four months to be ready to dry and eight to reach the table of the portuguese people.
- In the following centuries, bacalhau became the ubiquitous ingredient of Portuguese cuisine that we know, The curing method has always helped preserve the nutrients of the fish but it also makes the cod tastier and more concentrated in flavors. - Today, Portugal is the largest cod market globally and it is home to the largest processing company, Riberalves. This company processes upward of 30,000 tons of cod every year, with 40% of this production being exported.
- Cod is such a used food that even there is a book called “1000 receitas de bacalhau “
Bacalhau com natas
Bacalhau á Brás
Bacalhau Cozido
Video 1:
https://www.youtube.com/watch?v=R4ivTjzhM5Q&feature=youtu.be Video 2
https://www.youtube.com/watch?time_continue=480&v=FW5FGQfdTU4
Video 1
Video 2
BACALHAU À BRÁS // BRÁS CODFISH Ingredients (portions for 4 persons) • 400g of cod • 4 eggs • 2 garlic cloves • 400g french fries in thin sticks • 3 table spoons of olive oil • 1 table spoons of chopped parsley • 1 sliced onion • 20 olives
• 1º Boil the cod,
• 2º Chop the onion and garlic
• 3º In a frying pan, simmer the cabbage, garlic and olive oil
• 4º Remove the bones and skin of cod, and shredding.
• 5º Add cod to onion
• 5ºAdd potatoes to cod
• 6º Scramble the eggs
• 7º Add eggs and the parsley to cod and potatoes. Stir carefully
• 8º Once cooked garnish with olives
BACALHAU À BRÁS // BRÁS CODFISH Ingredients (portions for 4 persons) • 400g of cod • 4 eggs • 2 garlic cloves • 400g french fries in thin sticks • 3 table spoons of olive oil • 1 table spoons of chopped parsley • 1 sliced onion • 20 olives
• 1º Boil the cod,
• 2º Chop the onion and garlic
• 3º In a frying pan, simmer the cabbage, garlic and olive oil
• 4º Remove the bones and skin of cod, and shredding.
• 5º Add cod to onion
• 5ºAdd potatoes to cod
• 6º Scramble the eggs
• 7º Add eggs and the parsley to cod and potatoes. Stir carefully
• 8º Once cooked garnish with olives
INGREDIENTS ● FIFTEEN DRIED PEPPER ● TWO ONIONS ● A CLOVE GARLIC ● A TOMATO PASTE IN A TABLESPOON ● TWO CUPS OF RICE ● OLIVE OIL IN A TEA CUP ● RED PEPPER ● BLACK PEPPER ● 300 GRAMS OF GROUND BEEF
The history of dolma from the favorite dishes of Turkish cuisine goes back to the Central Asian Turks. This food spread from the Turks to the world is also generally consumed in the Middle East and Balkan countries * It is possible to make Dolma from many vegetables . But today we will use eggplant and pepper.
Why we use drying process The sun's positive effects are used thanks to the drying of the old storage form
The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement.
Ingredients (2 h 30 m, for 10 servings): • 1 pound bacon, diced; • 1 large onion, grated; • 5 pounds Russet potatoes, finely grated, and soaked in water. When you squeeze out the water from the potatoes into a bowl, let it sit for a minute then drain off the water carefully and at the bottom of the bowl you will find the starch from the potatoes. Take that and return it to the grated potatoes, this will help to hold them together; • 1/2 cup starch; • A can evaporated milk; • 6 eggs, salt and pepper to taste; Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions,
and cook until soft and translucent. 3. In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste. 4. Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1,5 -2 hours. Cut into squares, and serve with sour cream and/or apple jam. It can be served with crackling and sour cream sauce as well. it’s a hot meal. 5. Kugela can be baked with chicken and served with mushroom sauce.
Rubiols i crespells
Ingredients:
- Flour 1kg - Sugar 300g - 2 eggs (1 whole, 1 yolk) -Butter 300g -Orange juice 1 glass -Oil 1 glass -Water 1 glass -1 grated lemon
Preparation:
1st. Put all the ingredients in a large bowl.
2nd. Knead until there is a smooth dough.
3rd. Wrap it in "film" paper and put it in the fridge for at least half an hour.
4th. Remove from the refrigerator.
The procedure to make the dough is the same to make the rubiols.
Crespells
Rubiols
Take lot of dough and stretch it.
Then, with the mold, we give it the shape we want.
Place a spoonful of the filling in the center of each of them.
And finally we bake it at 180º for 20 minutes Bend and cut with the molds of rubiols. So that the rubiols are sealed and do not open them during the cooking, lightly press the edges with your fingers or a fork.
Bake at 180º for 20-30 minutes, let them cool and sprinkle with sugar mill.
Mallorca’s Gastronomy Rubiols & Crespells
INDEX 1. 2. 3. 4. 5. 6.
History Ingredients Elaboration Fillings (Rubiols) Similar food in other countries Tradition
Rubiol’s History • The origins of robiols are still unknown today, it is thought they could be Italian. Some are based on the fact that there is a cheese called robiola, which they did in Mallorca in the Roman Empire approximately between the 1rst and 5th centuries of empire, or in the similarity in the name they have with ravioli. Nowadays is typical make robiols in Easter
Crespells History • Unlike the robiols the history of the crespells is more known for the writes found in Mallorca and it came with the Roman Empire and the arrive of a lot of Jewish or also called ‘’chuetes’’ in the middle of the 5th century, the most typical shape of the crespells is de Jewish star or also named David’s star, because its from Jewish origin. Nowadays is typical make crespells in Easter but in any time of the year we can do them. In Inca we don’t say ‘’crespells’’ we say ‘’estrelletes’’ because of his shape.
Ingredients of the Rubiols Ingredients for 4 people • • • •
1kg of Flour 4 Egg yolks 200 ml of orange juice 200 ml of oil
• 200 ml of milk • 200 gr of pig butter (In this case we’ll use butter)
• 200 gr of sugar • 1 lemon zest
Ingredients of the Crespells Ingredients • 275g of Flour • 2 Egg yolks • 35g of extra virgin olive oil soft
• Sugar glass
• 100 gr of pig butter (In this case we’ll use butter)
• 100 gr of sugar • 1 lemon zest
Elaboration of the Rubiols Flour
Sugar
Egg yolks
Orange Juice
Pig butter or Butter
Oil
lemon zest
Elaboration of the Crespells Flour
Egg yolks
extra virgin olive oil soft
lemon zest Sugar
Sugar glass
Pig butter or Butter
Fillings (Rubiols) • • • • • •
Chocolate Curd Cabell d’àngel (Pumpkin Jam) Flan Caramel Fruit Jam
Similar food in other countries • These crescent-shaped preparations are common throughout the Mediterranean basin, from Occitania to Turkey, through Italy and Croatia, and can be sweet or salty. Examples:
• Panzerotti (Italy) • Burekas (Turkey) Panzerotti
Burekas
Tradition • Since we are little, it is a tradition that every year, during Easter, families gather to make Panades, Crespells and Rubiols. Even in schools when Easter was close.
Thank you for your atention
MOZURAS Everyone in Lithuania knows it. In fact, this cake is not even very special, but it is everyone's favorite. And indeed, even until now, this cake is an ideal dessert to accompany a cup of coffee or tea. Not too moist, not too dry, not too sweet, but with a great balance of flavors. Why the cake is called “Friendship“? Well, a cup of coffee / tea + cake = you can make friends pretty fast. But the fact is that three things merge in this cake – soft cake dough becomes friends with the berry preserves, and the latter with the farmer cheese.
“Mozuras”, which was a favorite of Lithuanian nobility in the Middle Ages. If honestly, it is a variation of the
Ingredients: 1dough: 300 g flour; 75 g granulated sugar; 200 g unsalted butter (room temperature); 1 egg +3 egg yolks; 1 pinch salt; 2 filling: 200 g curd; 150g berry preserves; 3 eggs; 4 tbsp. sugar 1 tsp. vanilla extract or vanilla sugar; a pinch cinnamon;
Preparation:
Dough – cream butter and sugar using an electric mixer. Add the egg and yolks. Slowly add the flour and salt into the dough. When it becomes sticky, knead it by hand. Keep the dough in a freezer while preparing the filling. Farmer curd filling – in one bowl put together farmer curd, 3 egg yolks, sugar, vanilla sugar and mix. In a separate bowl, whisk 2 egg whites to stiff peaks and gently fold into the cheese mass. Preheat the oven to 180 C. For a cake base roll out about 2/3 of the dough. Form low cake sides from that dough. Spread berry preserves on the cake base, then add farmer curd mass. From the rest of the dough Preparation: 1. Dough – cream butter and sugar using an electric mixer. Add the egg, mix again. Add sour cream and mix again. In another bowl, mix together flour, baking powder and salt. Slowly add the flour mixture into the dough. When it becomes too sticky to mix with a mixer, then knead it by hand. Keep the dough in a freezer while preparing the filling. 2. Farmer cheese filling – in one bowl put together farmer cheese, 1 egg yolk, sugar, vanilla sugar and mix. In a separate bowl, whisk 2 egg whites to stiff peaks and gently fold into the cheese mass. 3. Preheat the oven to 180 C (350 F).
4. For a cake base roll out about 2/3 of the dough: form low cake sides from that dough. Spread berry preserves on the cake base, then add farmer cheese mass. 5. From the rest of the dough: grate the rest dough with a grater on the top. Bake in a preheated oven for 40-50 minutes until the cake is beautifully golden in color. When the cake is done, leave it to cool and then serve.
We will bake it for you.
Workshop: Let´s Cook Together...
Istituto statale di istruzione secondaria superiore " A. Damiani" Marsala,25th October 2019
https://www.facebook.com/watch/?v=639929070077481
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Cod
Christmas Eve
Potatoes
od c d e k Ba
Chi c
kp e as
Bo ile de gg s
s e l b a t e g e V
th 25
December “Old clothes”
Cod
s” á r b “ fish
Cod wit h
d a e r b h Cod wit
cream
d o c n Grati
Cod wit h
d a e r b h Cod wit
cream
d o c n Grati
Cod fritt ers d a e r b h Cod wit
d o c n Grati
Cod fritt ers
Cod rissoles
Tuna
ad l a s ” n “Russia
Tuna salad
ie p a n u T
with pa
sta
Tuna pate Tuna salad
ie p a n u T
with pa
sta
Tuna pate
Tuna steak ie p a n u T
Tuna pate
Tuna steak
s e l o s s i Tuna r
CUTTLEFISH WITH BEANS = FEIJOADA DE CHOCOS • 1 pack of Cuttlefish, 500 g • • 150 g Shrimp • • 150 g Onion Chopped • • 2 c. of Garlic Chopped • • 500 g of cooked white beans • • 3 ripe medium tomatoes • • 1 sprig of parsley; 1 bay leaf • •olive oil; salt and black pepper q.s. • • 1 chilli (optional)
Preparation • 1. Thaw cuttlefish, season with salt, set aside. In a large pan with the bottom covered in olive oil, add the minced garlic and onion and let it soften for 4-5 min., Covered. • 2. Peel the tomatoes, chop and add to the onion and garlic. Add the broken laurel, season salt, and cook, covered, over low heat, 2-3 min. Add the wine, raise the heat to high and let it boil for no more than 1 min.
• 3. Add the chopped cuttlefish to the large pieces, the chopped parsley, the broken chilli (with more or less seeds depending on the degree of spice you want), wrap, and simmer for 10-12 min. Add the boiled beans (with some cooking water if necessary) and the previously defrosted Shrimp, rectify the salt, stir, and cook, uncovered, 2-3 min. To cook the shrimp and wrap the flavors. • 4. Serve the cuttlefish with beans (feijoada), with chopped parsley and accompanied with white rice.
• Very easy to prepare and very tasty!
ENSAÏMADA ingredients:
To start the dough: 10 g of fresh yeast washing 30 ml warm water 40 gr of flour
For the ENSAÏMADA: 1 egg 195 g of flour 30 ml of water 60 grof sugar and butter
PReparation: 1st. put all the ingredients in a large bowl.
2nd. let the dough sit 12 - 14 hours. 3st. When the dough has risen, knead it and spiral it.
And finally bake it at 180 ºC, 30 minutes.
Panellets INGREDIENTS 300g ground raw pine or almonds
lemon zest
250 g sugar 1 egg
cinnamon powder
ELABORATION
1-Mix all ingredients in a bowl
2-Make small balls with your hands,cover them with some pine nuts or top them with an almond
3-Put them on a tray 4-And bake them at 150ºC until golden
The best cheesecake
Ingredients:
200 g chocolate cookies 70 g (5 tbsp.) unsalted butter; {filling} 680 g cream cheese; 230 g dark chocolate; 250 g granulated sugar; 4 eggs; 1/2 cup heavy cream; 2 tbsp. unsweetened cocoa; 1 tbsp. vanilla sugar ; Preparation: 1. Preheat the oven to 180 C 2. Melt chocolate in a microwave and leave to cool. 3. Place cookies in a zip bag, beat them with a rolling pin or meat hammer and crush them into small crumbs. Then place cookie crumbs in a bowl. 4. Melt butter and pour over the cookies and mix well. 5. Lay down a sheet of parchment paper on the bottom of a 23 cm (9 in) springform pan, press well cookie crumbs on the bottom of the pan and also form low sides. Bake the crust in a preheated oven for 10 minutes. Then remove from the oven and leave to cool completely. 6. Reduce the oven heat to 170 C. 7. Put the cream cheese in a large bowl and beat with an electric mixer for about 2-3 minutes. Add sugar, vanilla sugar and beat well. Then add cooled chocolate, heavy cream and mix again. Add the eggs one by one and beat the batter after each egg addition. 8. Pour cheese cream filling on a cooled crust and smooth the surface. 9. Place a pan of water on the oven rack below the pan with a cheesecake. 10. Bake the cake in a preheated oven for 70-80 min. The baking time depends on your oven. The cake is done when the cream cheese filling edges becomes stiffer. The center of
the cake will be still a bit liquid, so do not over bake. Then take out the cake from the oven and cut around the edges. Leave the cake to cool for 1-2 h at room temperature. When the cake cools down, keep the cake in a fridge for at least 4 h.
The History of Masurian Pie
The name of the Masurian pie comes from what is believed to be the name of the Masurian region.
The recipe and name come from the land of Mazovia, which was placed in the north of Polish Kingdom. Historical Mazovia existed from the Middle Ages. The region played very important role in the history of the Poland. For example, between 1079 and 1138 Mazovian city Maslav was de facto the capital of Poland.
Czersk Castle, Mazovia
There are several versions of how this Masurian pie came to Lithuania.
1. The 13th century. Ezbieta Danmyla, daughter of Duke Gediminas, married Vaclov, Duke of Plotsk (Masurian)
2. The 13th century when Conrad, Duke of Masuria invited the Crusaders to his land and they started their plundering marches to the Grand Duchy of Lithuania.
3. After 1569 the Union of Lublin, when Lithuania and Poland united to become the Republic of Both Nations
4. In 1795 after the Third LithuanianPolish Partition between Russia and Prussia. Some Lithuanian and Polish parts formed the territory of New East Prussia.
The map shows former part of Prussia (as well as the historic part of Masuria) within the borders of present-day Lithuania.
In Lithuania, the recipe of Masurian cake has been passed from generation to generation. Many remember it from their childhood, baked during traditional holidays such as Easter, but often also just to welcome loved ones. This cake is sometimes called a friend's, grandmother's or crumb cake. Masurian cake has several names and also is baked with various fillings. Each hostess has it’s own secret filling for the most delicious cake to please her family and guests.
Masurian pie Ingredients: Paste: 500 gr. of flour 200 gr. of sugar 3 eggs 150 gr. butter 1 spoon of baking powder Filling: 200 gr. of jam
Lithuanian Anthill Cake “Skruzdėlynas” INGREDIENTS Dough •
5 eggs
•
5 tbsp sour cream (5% is what we used)
•
4 cups flour
Syrup •
1 cup honey
•
2 tbsp water
•
30 gr butter
•
1 tbsp sour cream (5%)
DIRECTIONS: 1. Throw all the dough ingredients in to a mixer and mix until the dough comes together. 2. It should no longer be sticky (it can be slightly tacky and lumpy). The dough should be stretchy enough that it doesn’t tear/break when you pull at it. 3. If dough is still dry, add sour cream, 1 tbsp at a time, until the dough comes together. 4. Flour your surface and roll out dough very
thinly and cut it in to rectangles. They can vary in size and shape. 5. In a large deep pot, heat up enough oil to be able to fry the dough. Medium-low heat.
6. When dough has been cut up and rolled out, drop the pieces, carefully and one by one, in to the pot. Only do a few at a time. 7. They are ready to be taken out when they are lightly golden in colour. 8. Put them in a bowl or plate lined with paper towel. Set aside 9. Once all the dough has been prepared, put all the syrup ingredients in to a pot and stir until well mixed and warm. Have a clean serving plate ready to prepare cake on. 10. Drizzle syrup over individual pieces of dough and begin to place them on to plate. When one layer is done, sprinkle with poppy seeds before starting with the next layer.
SEMOLINA HALVA
HISTORY OF SEMOLINA HALVA If we look at the history of Halva we will say that halva is a common dessert in many Middle Eastern countries and Turkey. There are many kinds of different countries, different colors. Generally, flour and semolina halva is made in Turkish Cuisine.
Semolina Halva
Flour Halva
Halva is of Arabic origin and is derived from the Arabic word 'hulv'. Turkish people met halva when they accepted Islam.
In today's Turkish society, halva is given after the funeral. In ancient Turkish societies and in the Ottoman periods, halva meaning joy..
Semolina halva is made more than different halvas, because it is easy to describe. Let's go to the recipe!
INGREDIENTS *a glass of semolina *a glass of milk *a glass of water *a glass of sugar *3 tablespoons butter *a cup of tea peanuts
A LITTLE ADVICE If you eat halva with ice cream, it will be an indispensable dessert on hot summer days.