Magazine etwinning "Meeting our cultures!"

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TO MAGAZINE

This magazine is a joint product and was created by the collaboration of all members of the eTwinning project "MEETING OUR CULTURES!". Inside you can find information, recipes and photos of the typical Easter dishes of each partner country, especially local ones.

12-13

4. IC Diaz - Italy - Teacher Giuseppe Bufano
Italian recipe: Apulian Scarcella

6. 1st Experimental Primary School of Pyrgos - Greece - Teacher Ioannis Koutsounas
Greek recipe: Magiritsa-Easter Soup

8. IC Diaz - Italy - Teacher Rosa Maria Salluce
Italian recipe: Callaredda

10. Eneegyl Agiou Dimitrou - Greece - Teacher Vanessa Psyrri
Greek recipe: Lazarakia

12. Eneegyl Agiou Dimitrou - Greece - Teacher Anna Charalampous
Greek recipe: Lampropsomo

14. Eneegyl Agiou Dimitrou - Greece - Teacher Christina Kladou
Greek recipe: Kokoretsi

16. Eneegyl Agiou Dimitrou - Greece - Teacher Αetou Elena
Greek recipe: Stuffed Easter lamb

18. 1st Experimental Primary School of Pyrgos - Greece - Teacher Tsikrikis Georgios
Greek recipe: Easter Red Eggs

20. IC Diaz - Italy - Teacher Maria Panico
Italian recipe: Zeppole

22. IC Diaz - Italy - Teacher Anna Tamborrino
Italian recipe: Omlette with asparagus

24. IC Diaz - Italy - Teacher Filomena Tucci
Italian recipe: Puff Pastry Doves

26. 1st Experimental Primary School of Pyrgos - Greece - Teacher Theodora Skyrla
Greek recipe: Greek Easter Tsoureki

28. IC Diaz - Italy - Teacher Ileana Tucci
Italian recipe: Lamb with almond paste

30. Primary School of Eleousa - Greece - Teacher Katerina Chalkia
Greek recipe: Yianniotika cookies

32. Primary School of Eleousa - Greece - Teacher Katerina Chalkia
Greek recipe: Traditional Tzatziki

34. 1st Primary School of Aitoliko - Greece - Teacher Petros Gatzopoulos
Greek recipe: Roasted Eels

36. EEEEK of Agios Dimitrios - Greece - Teachers Efstratia Chrysou - Sivylla Kyriakopoulou
Greek recipe: Easter cookies Koulourakia

38. EEEEK of Agios Dimitrios - Greece - Teachers Efstratia Chrysou - Sivylla Kyriakopoulou
Greek recipe: Fostering Halva

40. 1st Primary School of Aitoliko - Greece - Teacher Athanasia Beredaki
Greek recipe: Octopus with Macaroni

42. Corazonistas Haro - Spain - Teacher Leticia Gonzalez
Spanish recipe: Torrijas

44. Corazonistas Haro - Spain - Teacher Leticia Gonzalez
Spanish recipe: Pestiños

46. IC L. Chitti - Italy - Teacher Foti Tiziana
Italian recipe: Lamb with potatoes

48. IC L. Chitti - Italy - Teacher Foti Tiziana
Italian recipe: Easter Eggs

50. OŠ Vladimira Pavlovića Čapljina - Bosnia and Herzegovina - Teacher Duška Tešanović
Herzegovinian recipe: Ham in bread

52.Dumitru Tautan High School Floresti - Romania -
Teachers Hajnal Marcu, Daniela Branzei

APULIAN SCARCELLA

INGREDIENTS FOR THE DOUGH OF 4 SCARCELLE

IC Diaz - Italy

Teacher: Giuseppe Bufano
Students: Maria B., Antonello, Cosimo, Alessandro, Martina F., Diego, Giulia, Federico, Annarita Pia, Dominga and Marianna.

It is a typically Apulian Easter dessert. The preparation and cooking of the scarcelle takes place during Holy Week. It is a sweet whose scent pervaded, and still pervades today, the houses and streets during Easter week.

METHOD

1. To prepare the Apulian scarcelle, start with the dough: pour the flour onto a pastry board, add the baking powder and the granulated sugar. Flavor the grated lemon zest (keeping the lemon aside because you will need it later for the icing), add the lightly beaten egg and starting to knead with your hands, first slowly pour in the oil.

2. Then pour in the milk. Once you have obtained a homogeneous and elastic mixture, give it a spherical shape, then cover with a kitchen towel and leave to rest for 30 minutes at room temperature.

3. In the meantime, take care of the hard-boiled eggs: place the eggs in a pan, cover with fresh water and let them cook for 9 minutes after boiling, then cool them under running water and keep them aside without shelling them. Once the Apulian scarcelle dough has rested, use a rolling pin to roll it out on a lightly floured surface until it is about 0.8 cm thick, then position the shapes of the Easter subjects you have chosen.

4. Using a small knife, cut the shortcrust pastry following the outline of the design. Gently transfer your shapes onto a baking tray lined with baking paper and place the boiled egg in the largest part.

5. Create two lozenges and place them on each egg crossing them. You can decorate with colored sprinkles (alternatively once cooked you can proceed as for the donuts, i.e. leave to cool and then cover with the icing, then decorate as you prefer!).

6. Bake in a preheated static oven at 180° for about 20-25 minutes; once ready, take them out of the oven and leave to cool on a wire rack.

The Apulian scarcelle, in whatever form they appear, are characterized by the presence of an egg in the center often enclosed by a shortcrust pastry cross. This characteristic is highly symbolic: it would represent the body of Christ, who at dawn on Easter day was freed from the tomb and resurrected to eternal life.

Ingredients:

Sugar 150 g
00 flour 500 g
Eggs (about 1) 60 g
Extra virgin olive oil 100 g
Whole milk 100 g
Baking powder for cakes 8 g
Lemon zest 1

FOR ICING
Egg whites 50 g
Lemon juice 5 g
Powdered sugar 200 g

TO DECORATE
Colored sprinkles to taste
Eggs 4

This traditional magiritsa recipe is the dinner prepared and served in almost every household in Greece on Holy Saturday. The authentic magiritsa recipe is designed to use the leftover parts of the lamb so that nothing went to waste.

Magiritsa is served after the midnight church services to break the 40 day Great Lent period and is considered to be best meal after the fasting period to gradually ease your digestive system

METHOD

1. To prepare this traditional Greek magiritsa recipe, clean and wash thoroughly the organs and set aside. Wash thoroughly the intestines under running water, rub them with sea salt and lemon juice and wash again.

2. In a large pot add the organs and plenty of water and bring to the boil. Blanch the organs in the hot water for about 3-5 minutes. Add the intestines and blanch for 5 more minutes. Drain and set aside to cool down for a while. Chop in small pieces and remove the excessive fat.

3. Heat a large pot over medium heat and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, until browned. Add 2-3 glasses of hot water and simmer for about 10 minutes. Add the roughly chopped lettuce and place the lid on. Cook for 10 minutes, remove the lid and season. Stir well and cook the magiritsa with the lid on for about 40-50 more minutes.

4. Prepare the egg lemon sauce for the magiritsa. Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add 1-2 ladles of the hot broth from the magiritsa, a litte bit at a time. Make sure you add the broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot and add the chopped dill. Stir well, place the lid on and leave aside for 5 minutes.

5. Ladle the magiritsa (Greek Easter soup) while still warm into bowls and sprinkle with freshly ground pepper. Enjoy!

Ingredients:
For the Magiritsa

1 kg lamb offal (heart, liver, lungs and other organs)
intestines from 1 lamb (optional)
1 large red onion, finely chopped
5–6 spring onions, finely chopped
3 medium romaine (cos) lettuce, roughly chopped
4–5 tbsps fresh dill, chopped
1/2 cup rice (optional)
1/2 a cup olive oil ,salt and freshly ground pepper

For the egg lemon sauce (Avgolemono)

2 eggs
juice of 2 lemons

Callaredda is a typical dish of ancient origins from the Murgia Laertina areas which dates back to times prior to the 19th century: it was a very popular dish among the poor people of the area, today a delicacy. It is still prepared today as it once was, especially after a holiday (St. Stephen's Day, Easter Monday, etc.).

METHOD

1. In a callaredda, that is a large pan made of terracotta, pieces of lamb or sheep meat are placed; water is added, just enough to cover the meat, and it is placed on the heat until boiling.

2. At this point, add the other ingredients such as the delicious and increasingly rare country chicory, a white onion, wild fennel, potatoes, celery, tomatoes and a pinch of salt.

3. Complete cooking over low heat for about 5 hours.

It is eaten piping hot with a sprinkling of cheese and it is advisable to provide some good house wine for the occasion.

INGREDIENTS:

1 kg lamb or sheep;

celery;

tomatoes;

wild fennel;

1 onion;

hot pepper;

wild chicory;

potatoes;

pecorino cheese;

salt

enough water to cover.

IC Diaz - Italy
Teacher: Rosa Maria Salluce
Students: Martina B., Fabio, Michele C., Christian, Melissa, Michele F., Luciasole, Davide, Michele S. and Maria T.