Pitigliano IC “Umberto I” ItalyTorino SMS “Leon Battista Alberti” ItalyPawlowice Zespół Szkół Ogolnoksztalcacych im. Jana Pawła II (John Paul II's Secondary School)Poland.Badajoz E.S. "RODRÍGUEZ MOÑINO" Spain

Comenius Project E.A.T.“Europeans around the Table”

E.A.T. CALENDAR 2010JANUARY

Braised Beef of Barolo

IngredientsFor 4 persons:800 gr. beef75 gr. butter1 glass of broth½ glass of “Barolo” wine of Piemonte1 spoon of flour1 leaf of laurel2 clove Melt half of the butter in a saucepan. Brown the meat at a high fire on all its parts; after a while add salt and

the wine. Make it evaporate for five minutes. Lengthen with the hot broth and when then broth starts boiling, add laurel and clove. Cook the meat for three hours turning the beef various times. When the cooking is concluded, cut the beef into slices and put them on the plate. Sieve the bottom of the cooking and put it again into the saucepan. Add flour and mix. Cook the mixture for 4 minutes and pour it on the slices of beef.

  s.m.s “Leon Battista ALBERTI”  TORINO Italy

 

E.A.T. CALENDAR 2010

FEBRUARY 

LIES: Italian Carnival RecipeDesert: Bugie (Lies) or Chiacchiere (Chats)

 

INGREDIENTSfor four people:

160 g flour 2 eggs 170 g oil for frying 15 g butter ½ glass of acquavite 30 g sugar a pinch of salt

 Dredge the table with some flour. Mix the melted butter, the eggs, the salt, the sugar and the acquavite.

Knead the dough thoroughly. When the dough is smooth, make a ball, wrap the ball up in a towel and let it rise in the fridge for half an hour. If it comes out to be too soft, add some flour. Roll out the dough and cut it into various shapes (rectangles, squares etc.). Heat rather a good amount of oil in a pan until it boils and brown the various "bugie" on both sides. Sprinkle them with some powdered sugar. Note: The boiling oil makes the "bugie" lighter and tastier but not fattier. The acquavite helps to make them rise. The powdered sugar sticks better when the "bugie" are still warm. The bugie are typical sweets for carnival. They have different names in the various regions of Italy but they are enjoyed with little changes in the recipe throughout the country. 

                                                                                   s.m.s “Leon Battista ALBERTI” - TORINO- Italy                                                                                            

E.A.T. CALENDAR 2010

MARCH

S. Joseph’s fritters  200 gr rice  100 gr sugar  200 gr flour     1 l milk  2 eggs  ½ sachet of baking powder  1 lemon  1 sachet of icing sugar  Peanut oil 1.   Put the milk, the sugar and the grated peel of the lemon into a saucepan and warm up for 10 minutes. Mix

the rice with the mixture and boil for about 25 minutes.2.   Allow the mixure to cool and then put it into a boil. Add two eggs, flour and the baking powder.3.   Warm the peanut oil and throw the mixture with a spoon.4.   When the fritters will be well done dry them up and dust with the icing sugar.5.    Serve the fritters hot. PITIGLIANO (ITALY)                                                              

E.A.T. CALENDAR 2010

APRIL

ŻUREK- SOUR SOUPThe base for 'żurek' (leavening):

3 cups of rye flour, small piece of crust from rye bread, 2 minced cloves of garlic, 2 cups of warm water. Place ingredients in a jar, mix them well, cover the jar with a piece of clean cloth, let the jar stay in a warm place

for 4-5 days. If mold forms on top, remove it before using the leavening. Discard the bread crust and garlic before using.

  ŻUREK- SOUR SOUP2 cups of leavening, 3/4 lb of (white) sausage - chopped, 1/2 lb of bacon, 1 onion – minced, 2 cloves of garlic –

minced, 1/2 cup of sour cream, 1Tbsp of flour ,1 bay leaf, 2 corns of all spiece, 5 black peppercorns, 1 Tbsp of marjoram.

Fry bacon (chopped), add onion, add garlic and sausage. Fry a little more. Add 3 cups of boiling water, add bay leaf, black pepper, all spiece. Cook for 20 minutes. Add leavening Mix sour cream with flour, add to soup, add marjoram, mix the soup well. Bring to a boil. You can also add chopped, cooked potatoes and chopped hard boiled egg.

 PAWLOWICE (POLAND)                      

E.A.T. CALENDAR 2010

MAY                                       EXTREMADURAN STEW (CALDERETA EXTREMEÑA)

INGREDIENTS: 1 kg lamb meat5 cloves of garlic6 tablespoonfuls olive oil1 liver from lamb½ glass of white wineA slice of bread, 1 dried red pepper, paprika, bay leaf, black pepper and salt.PREPARATION:Put the oil in the casserole, fry the garlic cloves and the slice of bread and set them aside. Cut the meat into

small pieces and add them to the casserole together with the liver; when the liver is roasted set it aside. Then, some bay leaves, a little paprika, the wine and some salt are added together with the water which has to be added in small amounts. Then, everything is left to simmer at a low temperature.

Crush the garlic cloves with the liver, the dried red pepper, the black pepper and the salt in a mortar. After all the ingredients are mixed, add them to the casserole, let them boil until the sauce is thick enough. Serve at once.

BADAJOZ (SPAIN)

E.A.T. CALENDAR 2010

JUNE

Spaghetti with tomato sauce:the most typical Italian dish

       This is how to prepare the sauce:- Chop the onions in small pieces;- Fry them in olive oil;- Add tomato sauce or fresh tomatoes in pieces, together with basil, garlic and salt; - Stir for a while; - And finally cook gently for half an hour.Let´s cook now the spaghetti:- Boil the water, put some salt in it.- When the water boils, put in the spaghetti and stir well;- Strain the pasta;- Finally pour the sauce on top and sprinkle with cheese.                                                s.m.s “Leon Battista ALBERTI” Italy

E.A.T. CALENDAR 2010

JULYICE CREAM

 Ingredients:

0,5 l whipped cream2 eggs 100 g sugarbanana pear

Procedure:1. mix the whipped cream with sugar and eggs2. next put it to freezer for 2 hours 3. peel the banana and pear 4. cut them into pieces5. take out from freezer the ice cream and put it to bowls6. put the fruit on the ice cream7. serve the ice cream

PAWLOWICE (POLAND

E.A.T. CALENDAR 2010

AUGUSTGazpacho

 Ingredients:-1kilo of tomatoes-1 pepper (red or green)-half a cucumber-1 or 2 cloves of garlic-5 tablespoons of olive oil-1 tablespoon of vinegar-salt (2 pinches)-bread (half a loaf)-water  (2 litres)How to make it:Firstly, put the tomatoes, pepper, cucumber and garlic into an electric mixer. Then, turn it on and leave it

running. Finally, add the previously soaked bread. Mix everything again and add the oil, vinegar and salt.

 It is served cold, you can garnish with Iberic ham cut into small pieces, a boiled egg, minced cucumber etc…

BADAJOZ (SPAIN)                           

E.A.T. CALENDAR 2010

SEPTEMBERCantinelle ’s barbecue(recipe for 10 people)

 ²     10 slices of bacon²     10 pork sausages²     10 pork chops²     10 slices of Tuscan bread²     Olive oil²     A branch of rosemary²     Dried fennel²     Salt ²     Pepper²     2 cloves of garlic Leave all the meat to gain flavour in pepper, olive oil and in the aromatic herbs - rosemary and dried fennel -

for one hour before cooking it.When the embers is ready roast the slices of Tuscan bread, then put on every slice : garlic, salt and olive oil.Finally put all the meat on the grill and cook for about 15 minutes.

PITIGLIANO (ITALY)                                                         

E.A.T. CALENDAR 2010

OCTOBERA traditional cake: Castagnaccio

  350 gr chestnut flour 4 spoons of olive oil 3 dl of cold water 50 gr of pine kernels 50 gr. of walnuts 1 little branch of rosemary How to prepare Castagnaccio according to the tradition.Put the chestnut flour, salt, sugar and olive oil into a bowl and mix them in order to obtain a homogeneous

mixture. Put the mixture in a baking-tin dressed with olive oil and add pine-kernels, walnuts and rosemary. Put the baking-tin into the oven for 45 minutes at 180 °C and then ... Enjoy your meal!

PITIGLIANO (ITALY)                                               

E.A.T. CALENDAR 2010

NOVEMBERMigas

 Ingredients:-2 loaves of bread (half a kilo each)-200grams of bacon-200grams of fresh sausages-3 peppers (red or green)-7 cloves of garlic-Some cayenne pepper-olive oil-salt How to make it:Firstly, the bread is cut into slices and then into small pieces or crumbs. Afterwards, moisten the breadcrumbs with salty water

and cayenne pepper without soaking them and leave them to rest for several hours.Meanwhile cut the peppers, bacon and sausages and put them in a big frying pan. Later, add a pinch of salt and the unpeeled

cloves of garlic and fry everything. Leave some of the mix in the frying pan and put the rest aside.Then, pour the moistened breadcrumbs into the frying pan and stir everything. Add a few splashes of water in case they get too

dry.Finally, garnish with the rest of the fried ingredients which had been put aside and they are ready to be served.BADAJOZ (SPAIN)

E.A.T. CALENDAR 2010

DECEMBER 

POPPY HEADSa traditional Christmas Eve dish, popular mainly in the Silesian region (southern part of Poland)

  INGREDIENTS: *0.5KG of  minced poppy *1.5 litre of milk ,*0.5  packet of butter, 3/4 glass of the sugar, 0.5  almond oil *raisins, almond,  nuts *1 sweet roll in the shape of the plait or 2-3 buttery buns STAGES OF THE PREPARATION:Boil 1 liter of milk and then cool it (not too much). Add minced poppy to warm milk.Add  butter, sugar, oil and still mixing cook about 15 minutes till the milk evaporates (after 15 minutes, drain).  Throw in chopped raisins, almonds and nuts. Soak the plait in milk ( intensively). Arrange in the bowl in layers: poppy , plait, poppy... finishing with the

poppy. Form the small dome.PAWLOWICE (POLAND)

E.A.T. CALENDAR 2010