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by Carla Manuela Nunes

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Arrepiados

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1 kg of almond kernels
1 kg of sugar
1 teaspoon cinnamon
8 egg whites
Whip the egg whites until stiff and gradually mix in the sugar and cinnamon until you get a stiff dough. Add the almond cut into very fine slivers and mix well. Spoon into trays lined with greased parchment paper and dusted with flour. They go to the oven very weak to bake.

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https://www.cm-santarem.pt/descobrir-santarem/gastronomia/item/1095-arrepiados-de-almoster-docaria

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Fontainhas School, Agrupamento de Escolas Alexandre Herculano
Santarém, Portugal
Risoleta Montez
Class 07.T2

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Borrachões da Beira Baixa

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1.25 cl brandy
1.25 cl white wine or jeropiga
200 g white sugar
2.5 cl olive oil
750 g self-rising wheat flour
1 pinch salt
cinnamon to sprinkle
white sugar for sprinkling
beaten egg to brush the surface

Preheat the oven to 180º.
Mix the wine with the oil, sugar and brandy in a bowl.
In another bowl put the flour and a pinch of salt and open a hole.

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Afonso de Paiva School Cluster
Castelo Branco, Portugal
Carla Nunes
Class AP3A

Borrachões da Beira Baixa

Add the previous preparation to the flour and knead very well until obtaining a dough that can be tended. Let it rest for 10 minutes.
Tent the rubbers with the thickness of 1 finger in strips, and cut with a bobbin or a cutting tool.
Prick with a fork, brush with beaten eggs and sprinkle with sugar and cinnamon.
Place the rubbers on a tray previously greased with olive oil.
Bake in a hot oven for about 30 minutes or until golden.

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Afonso de Paiva School Cluster
Castelo Branco, Portugal
Carla Nunes
Class AP3A

Pasta with sardines

To make pasta with sardines, first clean the wild fennel by removing the toughest parts of the stems
1. Bring 3 liters of water to the boil in a saucepan, then add the fennel and boil for 3-4 minutes if tender, or
10-12 minutes if late;
2.Drain the fennel and keep the cooking water aside;
3.Transfer the fennel into a colander and squeeze to remove excess water
4. Add the liquid obtained to the cooking water set aside;
5.Pour the breadcrumbs into a pan , add salt and toast until it becomes dry and crunchy.

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Leonardo Sciascia Primary School of Caltanissetta
Sicily, Italy
Sabrina Verde
1º CDS

Pasta with sardines

6. Prepare a couple of bowls with water and ice that you will need to remove the blood from the fish during the cleaning phases. Cut off the head , the dorsal and ventral fins, gradually placing the sardines in one of the bowls with water and ice.
7. Open the sardines like a book, remove the bone and rinse them in the second bowl with water and ice.
Drain the cleaned sardines, then pat well to dry them. Finally chop them coarsely by dividing each into 3 pieces.
8. You are ready to cook the sauce: finely chop the onions, then fry the minced garlic in a pan with the oil, keeping aside the oil from the preserve; also add a drop of their oil and the chilli pepper. After a few minutes, pour a little water and the pine nuts. Also add the raisins and fennel. Mix well, then add the sardines.

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Leonardo Sciascia Primary School of Caltanissetta
Sicily, Italy
Sabrina Verde
1º CDS

Pasta with sardines

9. Meanwhile, bring the fennel cooking water to the boil; if that's not enough, you can dilute it with more water. Bring salt to the boil and cook the spaghetti for the indicated time, then drain them in the saucepan with the sauce.
10. Complete the dish with the crunchy breadcrumbs and serve your pasta with sardines immediately!

School:
Country:
Teacher:
Class:

Leonardo Sciascia Primary School of Caltanissetta
Sicily, Italy
Sabrina Verde
1º CDS