Cookbook

Paper stack border

-350 gr of flour -150 gr of manitoba flour -20 gr of fresh brewer's yeast -10 gr of salt -250 gr of raisins (optional) -25 gr of roman cheese -220 or 250 gr of warm water -25 gr of olive oil -100 gr of walnut

METHOD 1) Put the raisins in the warm water for 10/15 minutes. 2) Cut the roman cheese in a small pieces and chop the walnuts. 3) Put 1/3 of warm water in a bowl and add the fresh brewer's yeast. 4) Put the flours in a bowl. Add the salt, the fresh brewer's yeast and the olive oil. 5) When the mixture is smooth and homogeneous, add the roman cheese, raisins and walnut. Mix well. 6) Shape into a ball and leave to rise for 15 minutes. 7) Divide the mixture in 9 parts and shape into a little balls. 8)Cook in the oven for 35/40 minutes for 180 degrees centigrade.

Chalkboard

La torta al testo è un pasto salutare, ideale per il pranzo o la cena. Mi fa pensare quando ci riuniamo con tutta la famiglia...

Preparazione: 1) Mescolare la farina con il lievito 2) Aggiungere il sale, l'acqua e l'olio 3) Mescolare bene 4) Lasciare riposare per 30 minuti 5) Spianare dando una forma rotonda 6) Cuocere in un testo di ghisa

-500 g di farina &#160; -250/260 ml di acqua gassata -4o ml olio di oliva - 1\2 bustina di lievito per salato -1 cucchiaino di sale

by I.C. Torgiano-Bettona  &amp; Ceip Felix Olmos Favara

Light wood

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Orange polka dot pattern

Il Torciglione è un dolce semplice da fare ed è a base di mandorle. Da sempre presente nelle tavole di molte famiglie perugine e umbre, viene preparato durante il periodo di Natale. Esistono diverse ricette con alcune varianti. L’origine di tale dolce è molto antica e molto probabilmente risale ad epoca medievale. Si narra infatti che nacque nella zona del Lago Trasimeno. La particolare forma a “torciglione” ovvero serpente infatti simboleggia l’energia, il ciclo della vita e possiede il dono di “cambiare pelle”. Alcuni storici, invece sostengono molto semplicemente che questo dolce ha tale forma allo scopo di rappresentare l’anguilla, pesce presente nel Lago Trasimeno. Oggi è possibile trovare il Torciglione in molte città Umbre anche in periodi che precedono o seguono quello Natalizio.

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-800 g of sweet almonds -50 g of bitter almonds -5 egg whites beaten until stiff -700 g of granulated sugar -1 pinch of salt -The grated rind of one lemon -Flaked almonds to taste -Two whole coffee beans to decorate&nbsp; -A whole almond to decorate

METHOD Coarsely chop the almonds with a knife or food processor. On a pastry board, mix well the sugar, lemon and chopped almonds. Add the egg whites (leaving some to brush the finished twist) and knead. Make small loaves by modeling them with your hands and join them on parchment paper giving them the shape of a coiled snake. Pass the egg white over the finished twist. Decorate with flaked almonds and put two coffee beans for the eyes and a whole almond for the tongue. Leave to rest in the refrigerator for at least 5 hours. Bake in a preheated oven at 180 ° C static for about 25 minutes until golden brown.

Dark wood

PAELLA.pdf

Il brustengo

BRUSTENGO (1).pdf

BRUSTENGO IN INGLESE.pdf

Spaghettoni al Rancetto (1).pdf

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ARNADÍ.pdf

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Primary school "L. Scarinci" Torgiano

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Grey polka dot pattern

Torcolo bicolore is a very healty meal, ideal for breakfast and snak! Reminds me summer afternoons when my granny it cooked it for me!

- 4 eggs&#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; - 200 gr of sugar&#160; &#160; -the grated peel of half lemon&#160; &#160; &#160;&#160; -120 ml of water&#160; &#160; -120 ml of sunflower oil - 350 gr of flour - 16 gr of baking powder - 20 gr of cocoa

METHOD 1) Break 4 eggs in a bowl. 2) Start mixing. 3) Add sugar. 4) Add the grated peel of half lemon. 5) Add water. 6) Add sunflower oil. 7) Add flour a little at time. 8) Add baking powder. 9) Oil and flour a big donut pan (is 26 cm). 10) Pour half the dough. 11) Add 20 gr of bitter cocoa in the other dough. 12) Pour in the pam baking: cook in the static oven at 170 degrees for 30/40 minutes or in the ventilated oven at 180 degrees for 30/40 minutes.

Recipe 1 Torta al testo . . . . . . . . . . . . . . . . . . . 06 Recipe 2 Pan caciato . . . . . . . . . . . . . . . . . . . . . 14 Recipe 3 Torcolo bicolore . . . . . . . . . . . . . . . . . 19 Recipe 4 Pizza alla cipolla . . . . . . . . . . . . . . . . .26 Recipe 5 Torciglione umbro . . . . . . . . . . . . . . . 30 Recipe 6 Spaghetti al rancetto . . . . . . . . . . . . . 35 Recipe 7 Brustengo . . . . . . . . . . . . . . . . . . . . . . . 36

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Craft paper border

-350 gr di farina 0 -150 gr di farina manitoba -20 gr di lievito di birra -10 gr di sale fino -250 gr di uvetta sultanina ( opzionale) -25 gr di pecorino romano -220 o 250 g di acqua tiepida -25 g di olio di oliva -100 g di noci

PREPARAZIONE 1) Mettere l'uvetta sultanina in acqua tiepida per 10/15 minuti. 2) Tagliare il pecorino romano in piccoli pezzi e sminuzzare le noci. 3) Mettere 1/3 di acqua tiepida in una ciotola e aggiungere il lievito di birra. 4) Mettere la farina in una ciotola. Aggiungere il sale, il lievito di birra e l'olio d'oliva. 5) Quando il composto e liscio e omogeneo, aggiungere il pecorino romano, l'uvetta e le noci. Mescolare bene. 6) Formare una palla e lasciare lievitare 15 minuti. 7) Dividere il composto in 9 parti e formare delle palline. 8) cuocere in forno per 35\40 minuti a 180 gradi centigradi.

Primary school "La meridiana" Passaggio di Bettona

FIDEUA.pdf

Recipe 8 Coca de verduras . . . . . . . . . . . . . . . . . . . .38 Recipe 9 Arroz al horno . . . . . . . . . . . . . . . . . . . . . 39 Recipe 10 Turròn de cacahuete . . . . . . . . . . . . . . . .40 Recipe 11 Coca de LLanda . . . . . . . . . . . . . . . . . . . ..41 Recipe 12 Valencian Muffins . . . . . . . . . . . . . . . . 42 Recipe 13 Arnadì . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Recipe 14 Fideua . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Recipe 15 Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

COCA DE VERDURAS.pdf

COCA DE LLANDA.pdf

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ARROZ AL HORNO.pdf

800 g di mandorle dolci&nbsp; 50 g di mandorle amare&nbsp; 5 albumi d’uovo montati a neve 700 g di zucchero semolato 1 pizzico di sale La buccia grattugiata di un limone mandorle in scaglie q.b. due chicchi interi di caffè per decorare&nbsp; una mandorla intera per decorare

Preparazione Tritate grossolanamente le mandorle con un coltello o con il robot da cucina. Sulla spianatoia mescolate bene lo zucchero, il limone e le mandorle tritate. Aggiungete gli albumi (lasciandone un po’ per spennellare il torciglione finito) ed impastare. Fare dei piccoli panetti modellandoli con le mani ed unirli sulla carta forno dandogli la forma del serpente attorcigliato. Passare sul torciglione finito l’albume. Decorare con mandorle in scaglie e mettere due chicchi di caffè per gli occhi e una mandorla intera per la lingua. Lasciare riposare in frigorifero per almeno 5 ore. Cuocere in forno preriscaldato a 180°C statico per circa 25 minuti fino a doratura.

INGREDIENTI
  1 confezione Lievito secco attivo 1 1/2 o 2 tazze di acqua calda 4- 5 tazze di farina 1 cucchiaino di sale 2 cucchiai di olio d'oliva Sale GUARNIZIONE: 4 cipolle medie, sbucciate e affettate sottilmente 3 cucchiai di olio d'oliva più extra per condire 2 cucchiai di rosmarino fresco tritato Pepe nero macinato Sale marino grosso

ISTRUZIONI Sciogliere il lievito in 1/2 tazza di acqua tiepida e lasciare riposare per 10 minuti fino a quando bolle. In una ciotola capiente, unire la farina, i cucchiaini di sale, l'olio d'oliva, il lievito e l'acqua rimanente. Mescola bene con un cucchiaio di legno e poi con le mani. Trasferire su un piano di lavoro infarinato e impastare a mano per qualche minuto o fino a che liscio. Mettere in una ciotola ben oliata, coprire con pellicola trasparente e lasciare lievitare fino al raddoppio, circa 1 ora e 1/2. In una ciotola di medie dimensioni, condisci le cipolle con l'olio d'oliva, il rosmarino e il pepe. Preriscaldare il forno a 250 gradi. Pestare la pasta e posizionarla su una teglia oliata, formando un ovale o un rettangolo. Scavare la superficie superiore con la punta delle dita, quindi distribuire uniformemente le cipolle sulla superficie, irrorare con olio d'oliva e cospargere di sale marino. Cuocere per circa 15-20 minuti o fino a doratura. Servire caldo o a temperatura ambiente.

Torta al testo is a very healty meal, ideal for lunch and dinner. It will remind me... ..when we get together as a family

METHOD 1) Mix the flour with the yeast 2) Add water , salt and oil 3) Knead well 4) Let it lest for 30 minutes 5) Roll out the dough 6) Cook it on cast iron text

-500 gr of flour &#160; -250/260 ml of sparkling water -4o ml of olive oil - 1\2 saschet of yeast for savory pies -1 teaspoon of salt

Il torcolo bicolore è un cibo molto salutare, ideale per la colazione e per uno snack! Mi ricorda i pomeriggi estivi quando mia nonna lo cucinava per me!

&#160;4 uova&#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160;&#160; 200 gr di zucchero&#160; &#160; buccia grattugiata di mezzo limone&#160; &#160; &#160;&#160; 120 ml di acqua&#160; &#160; 120 ml di olio di semi di girasole &#160;350 gr di farina 16 gr di lievito per dolci &#160;20 gr di cacao amaro

PROCEDIMENTO 1) Rompere 4 uova in una terrina. 2) Iniziare a mescolare. 3) Aggiungere lo zucchero. 4) Aggiungere la buccia di mezzo limone. 5) Aggiungere l'acqua. 6) Aggiungere l'olio di semi. 7) Aggiungere la farina un po' alla volta. 8) Aggiungere il lievito per dolci. 9) Ungi una teglia di 26 cm con olio e farina. 10) Versa solo mezzo impasto. 11) Aggiungi 20 gr di cacao amaro nell'altro impasto. 12) Inforna l'impasto: cuoci a 170 gradi in forno statico per 30/40 minuti o in quello ventilato a 180 gradi per lo stesso tempo.

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Valencian Muffins.pdf

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ONION PIZZA
 INGREDIENTS
 1 Pkg. Active dry yeast
 1 1/2 to 2 cups warm water
 4- 5 cups flour
 1 teaspoon salt
 2 tablespoons olive oil
 salt TOPPING:
 4 medium onions, peeled and thinly sliced
 3 tablespoons olive oil plus extra for season
 2 tablespoons fresh chopped rosemary
 cracked black pepper
 coarse sea salt

INSTRUCTIONS Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, teaspoons of salt, olive oil, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. METHOD Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. In a medium sized bowl, toss the onions with the olive oil, rosemary and pepper. Preheat oven to 250 degrees. Knead the dough and place on a oiled baking sheet, forming into an oval or rectangle. Dimple the top surface with your finger tips, and then evenly spread the onions across the top, and drizzle with olive oil and sprinkle with the sea salt. Bake about 15 to 20 minutes or until golden brown. Serve warm or at room temperature.

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The “Torciglione” is a simple dessert to make and is made with almonds. Always present in the tables of many families from Perugia and Umbria, it is prepared during the Christmas period. There are several recipes with some variations. The origin of this dessert is very ancient and most likely dates back to medieval times. In fact, it is said that it was born in the area of Lake Trasimeno. The particular "twisted" or snake shape in fact symbolizes energy, the cycle of life and has the gift of "changing skin". Some historians, on the other hand, argue very simply that this dessert has this shape in order to represent the eel, a fish found in Lake Trasimeno. Today it is possible to find the Torciglione in many Umbrian cities even in periods that precede or follow the Christmas one.

TURRÓN DE CACAHUETE.pdf

Hi guys! We are students of Torgiano school, a little town in the centre of Italy. We share you many recipes of our traditions... We hope that you like them!!!

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