Mediterranean Diet eBook

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Content: Mediterranean diet At the fish market Minestrone soup Caponata Pesto rolls Arancine Eggplants rolls Panelle e crocché Pizza/pizzette Pizza Margherita Anelletti al forno Linguine pasta with shrimps Pasta with vegetables Impepata di cozze Cassata al forno Frutta di martorana e pecorelle di Pasqua Apple ciambellone Almonds biscuits Tomato sauce: a family tradition

Method 1. Put the zucchini in the blender and continue blending until it turns into a yellow mash. 2. Stir the mixture well. 3. Preheat the oven to 200 °C 4. Add the zucchini blend and cornflour to a bowl and stir well. Gradually, add feta cheese in little pieces, the scallions, and the yeast in the mixture. 5. Add some olive oil (approx. 30 ml) 6. Put the mixture in a baking dish. 7. Bake for approximately 40'.

1 kg zucchini ½ kg cornflour ½ kg feta cheese 1 sachet of dry yeast 2 scallions in fine pieces Olive oil

Wash and peel the shrimps eliminating the black fillet on the back; rinse them well. Peel and finely chop the garlic and fry it in a non-stick pan with the oil. Add the shrimps, salt lightly, pour the wine, season with the chilli and continue cooking for a few minutes. Meanwhile, boil the linguine in plenty of lightly salted water. When the linguine are cooked, drain and transfer them to the pan with the shrimps. • Grate a little lemon zest on the preparation, a sprinkling of chopped parsley and serve immediately.

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Eggplant 1 kg Celery 400 g White onions 250 g Tomatoes 200 g Green olives 200 g Salted capers, desalted 50 g Sugar 60 g White wine vinegar 60 g Basil Tomato paste 40 g Extra virgin olive oil Salt TO FRY THE AUBERGINES Extra virgin olive oil

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In a large bowl add all the ingredients and mix with a whisk, until you get a soft and homogeneous dough. Peel the apples, and cut them into slices and into small pieces. Add the apples cubes keeping the slices aside to decorate the surface. Grease and flour a donut mold and pour the mixture inside. On the whole surface, place the leftover pieces of apple and bake in a preheated static oven at 170 ° C for 50 minutes. Do the toothpick test. Once ready, take your Apple Ciambellone out of the oven and wait for it to cool before turning it out of the mold and placing it on the serving tray. You can also serve it with a sprinkling of powdered sugar.

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Ingredients Salad: 6&nbsp;medium size eggplants 1 cup&nbsp;cherry tomatoes, diced 2 tablespoons&nbsp;fresh parsley, chopped 1 tablespoon&nbsp;pistachios Dressing: ¼ cup&nbsp;olive oil 1 tablespoon&nbsp;lemon juice 1 teaspoon&nbsp;vinegar 1 teaspoon&nbsp;salt ½ teaspoon&nbsp;black pepper 1 teaspoon&nbsp;sumac 1&nbsp;clove garlic, mashed

Preheat oven to 375F. Using a fork, prick the eggplants in a few places randomly. Place them in a baking sheet and roast for about an hour. Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants. Peel and chop them roughly. In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants. Top with diced tomatoes, parsley and pistachios. Optionally, drizzle extra olive oil over the salad when serving.

Serves 6 ⏰ Cooking time: 50 mins

Al Forno pasta with ham and mushrooms - team 5

Method Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. In a pan over medium-low heat, cook the garlic until browned, 5 to 10 minutes. Stir in tomato pasta; cook until bubbling, about 5 minutes. Add sour cream, salt, pepper; stir until blended. Stir in the ham. Drain penne and pour into a medium casserole dish. Pour sauce over penne and give mixture a quick stir. Sprinkle mozzarella evenly over the top. Bake in the preheated oven until hot and browned, 20 to 25 minutes.

-400 gr penne -200 gr ham -250 gr mushrooms -300 ml of sour cream -500 ml of tomato paste -2 cloves of garlic -60 ml olive oil -1/3 basil lobster -200 gr mozzarella - salt and pepper to taste

Invented in Naples in honor of the first queen of Italy, the Margherita pizza is the triumph of Italian cuisine in the world.

Preparation On a work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Don't let the salt come in contact with the yeast. Knead the dough vigorously with your hands, or in a mixer, until the dough is soft and smooth. Shape the dough into a ball and cover it. Let rise for 3 or 4 hours until it will be doubled in volume. Shape 6 spherical loaves, cover and let them rise until they double in volume. Prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil. Knead the dough, then flattening them using your fingers. Spread a good amount of tomato sauce on the pizza. Then, cover with pieces of mozzarella. Garnish with basil and bake in a 480° F oven for 5 or 6 minutes. Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately.

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Ingredients: 250 g flour 00 160 g Sugar 130 g oil (sunflower, peanut) a yoghurt 3 Medium eggs 2 Medium-sized apples 1 sachet Baking powder for cakes Zest of half a lemon (untreated)

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The Mediterranean diet is not only a diet: it is a culture, a tradition, a high quality and sustainable “art”. There is evidence that the traditional Mediterranean diet is a dietary model mainly followed in rural zones. What is the “Mediterranean Diet”? This diet is based on the following dietetic pattern: a) high intake of vegetables, pulses (beans, lentils etc), fruit and cereals; b) medium-high intake of fish; c) low intake of meat and saturated fat; d) high intake of unsaturated fat (particularly olive oil); e) medium-low intake of dairy produces (mainly yogurt and cheese), f) a moderate intake of wine. This is the dietetic pattern common to many Mediterranean Countries.

Serves 8 ⏰ Cooking time: 30 mins

Tarta con la fragole - team 1

Method: - put baking paper on the tray and apply oil all over it &nbsp; - separate the white part of the egg from the yellow one &nbsp; - mix the egg white with sugar until it sticks together and you mix the yellow part of the egg with oil, vanilla sugar and the lemon peel until they stick together. After you mix those two separated, put them together and you mix them. After mixing all of them, add the flour and you pour them in the tray and put the strawberries on top, but before putting the strawberries, you have to pour some flour on the strawberries so they won’t go to the bottom. Meanwhile, preheat the oven at 180 degrees. (celsius) &nbsp; - put it in the oven for 25-30 minutes After those minutes have passed, take the cake out and let it cool off for half an hour and after that put some sugar on top. And you’re done!

7 eggs 150 gr sugar&nbsp; 150 gr flour&nbsp; One scraped lemon peel 50 ml oil One small pack of vanillin sugar One small pack of baking soda 400 gr strawberries

Italian cuisine is a Mediterranean cuisine generally characterized by its simplicity. Ingredients and dishes vary by region. Sicilian cuisine shows traces of all the cultures which established themselves on the island over the last two millennia. Sicilian food has Spanish, Greek and Arab influences. Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, peppers, and tomatoes, as well as fish.

Wash the tomatoes. Boil the tomatoes with the basil leaves and chopped onions. Boil until flesh of tomato is soft. Put tomatoes through mincer to separate skins from the flesh of the tomato. Funnel the pulp into sterilised bottles or jars. Seal the lid, making sure the bottle or jar is airtight.

Ingredients ripe red tomatoes sterilised bottles or jars basil&nbsp;leaves onions

Place bottles into a large pot of boiling water, be sure to stack bottles tightly so they don’t move around. Water should cover the jars. Boil the bottles/jars with the lid on for half an hour. Allow bottles to cool. Sauce is ready to use or can be stored in a cupboard for up to 1 year.

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The "Anelletti" al forno (Team 5) (ring-shaped baked pasta typical of Palermo and its province but also widespread in the rest of Sicily)

Ingredients: Carrots,celery,onions anelletti pasta olive oil minced beef red wine (a glass) tomato sauce béchamel sauce grated parmesan, mozzarella cheese breadcrumbs salt, pepper

Fry the chopped onion, celery and carrots in olive oil. Add the minced meat then the red wine and reduce. Fry for a few minutes then add the tomato sauce. Season with salt and pepper, cook over a low heat for half an hour. Cook the&nbsp;anelletti "al dente" (not so cooked)&nbsp;then dress with the sauce. Grease a baking tray with oil and dust with breadcrumbs. Put the pasta in the tray and add the béchamel sauce, grated&nbsp;parmesan and small chunks of&nbsp;mozzarella cheese; top with more breadcrumbs, a drizzle of oil and bake for about twenty minutes.

INGREDIENTS for 6 people For pasta 1 kg Italian “00” flour or all-purpose flour 30 g fresh yeast 500 ml water 10 g salt 10 g granulated sugar &nbsp; &nbsp; For the dressing 80 g extra virgin olive oil 80 g buffalo-mozzarella cheese 40 Leaves of basil 400 g canned tomato salt

At the fish market Fish is a very important ingredient in the Mediterranean diet. In Palermo you can find typical and traditional markets such as "Capo", "Vuccirìa", Ballarò...

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Intangible culture - the Mediterranean diet

☻ eTwinning activity:&nbsp;Students did some research about the Mediterranean diet (in general, not just the diet of a specific country) and also searched for similarities and&nbsp;differences with the diet of their own country. Each team/ country posted on Twinspace a PPT/Prezi presentation (or using other similar web 2.0 tools) with all the information gathered.&nbsp;&nbsp;&nbsp;&nbsp; ☺ Erasmus+ activity:&nbsp;LTT activity - mobility to ICS Pestalozzi-Cavour - from&nbsp;Palermo, Italy.&nbsp;This experience helped the students to understand the cultural differences and similarities of the countries involved in the project by seeing and&nbsp;tasting the Mediterranean food and drinks and also by learning new recipes. Returning back to their home countries, the students made&nbsp;presentations with their research on the Mediterranean diet from Italy (recipes they learnt, photos they have taken, impressions about the taste, or tried some recipes at home with their families and added photos and videos, etc.), shared the information on&nbsp;TwinSpace and contribute to the materials that were gathered for the European diet e-book. Furthermore, during each LTT activity, students and teachers gathered information, photos and videos about the cuisine of each partner countries, based on the Mediterranean diet influences and created separate diet eBooks that were joined in this common Mediterranean diet eBook as a final result of their hard work. Sources: image, video and recipe sources are from personal galleries, Google, Pixabay, Youtube.

Ingredients: 4 Scabbard fish fillets 4 Bananas Sea salt (rough ground) Fresh ground pepper 4 cloves of garlic crushed Lemon juice 2 eggs Flour Cup of bread crumbs Oil for frying Method: First season the fish with the salt, pepper, crushed garlic and lemon juice. Then roll the fillets in flour and then dip the fish fillets in the beaten egg yolks. Finally cover with the bread crumbs. Heat a pan of oil and once hot enough, lay the fillets into the oil and fry until the fish turns a crispy golden brown. Drain the excess oil, split each banana into two long slices and fry lengthways in the pan. Fry the banana until browned and then lay a double slice on each fish fillet.

Ingredients 1 pound salted cod 3 medium potatoes (about 2 pounds), peeled 1 tablespoon olive oil 1 Spanish onion, thinly sliced 1/4 cup butter, melted 1/2 teaspoon salt 1/2 teaspoon black pepper 12 to 15 black olives 1 large handful fresh parsley, chopped 2 hard-boiled eggs, cut into wedges 1 lemon, cut into wedges

Method • Prep the salted cod. Rinse in cold water and place in a bowl; fill the bowl with water and place in the refrigerator. Soak the cod for at least 16 but up to 48 hours, switching out the water twice. • Remove the cod and place in a stockpot; cover with water and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, then drain and set aside to cool, about 20 minutes.

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Mediterranean diet

The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Impepata di cozze (Steamed mussels with pepper) (Team 2)

Ingredients: Mussels Garlic Black pepper Parsley Lemon

Start by cleaning the mussels. First make sure they are all closed: discard those that are broken or open. Rinse them thoroughly and move to the stove. Heat a very large pot, put in the mussels&nbsp;and add the parsley, the black pepper, the garlic. Close with the lid and let the mussels&nbsp;completely open. Occasionally shake the pot to stir. It will take 3-4 minutes. At the end of cooking place lemon slices on serving plates. Enjoy your meal!

Pastel De Nata (Portuguese Custard Tarts)

Ingredients For the pasteis de nata dough &nbsp;2 cups minus 2 tablespoons all-purpose flour, plus more for the work surface &nbsp;1/4 teaspoon sea salt &nbsp;3/4 cup plus 2 tablespoons cold water &nbsp;2 sticks (8 oz) unsalted butter, room temperature, stirred until smooth For the custard &nbsp;3 tablespoons all-purpose flour &nbsp;1 1/4 cups milk, divided &nbsp;1 1/3 cups granulated sugar &nbsp;1 cinnamon stick &nbsp;2/3 cup water &nbsp;1/2 teaspoon&nbsp;vanilla extract &nbsp;6 large egg yolks, whisked For the garnish &nbsp;Confectioners' sugar &nbsp;Cinnamon

Main dishes Fish · Bacalhau à Gomes Sá · Atum de escabeche · Peixe espada com banana · Lampreia Meat · Tripas do porco · Espetada · Rojões · Carne vinha d’alhos Desserts · Pastel de nata · Arroz doce · Creme de caramelo

Italian cuisine . . . . . . . . . . . . . . . . . . . . Greek cuisine&nbsp;. . . . . . . . . . . . . . . . . . . . . Turkish cuisine&nbsp;. . . . . . . . . . . . . . . . . . . . Portuguese cuisine&nbsp;. . . . . . . . . . . . . . . . .

04 - 61 62 - 74 75 - 89 90 - 107

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Ingredients: 320 g of Linguine 400 g of Shrimps Garlic 1 organic lemon 10 cl of dry white wine Chili pepper Fresh parsley 4 tablespoons of extra virgin olive oil salt

Ingredients 1 teaspoon plain flour 1 teaspoon dried oregano 1/2 teaspoon dried Italian herbs 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon ground black pepper 500g minced lamb

In a large bowl, combine flour, oregano, Italian herbs, garlic powder, onion powder, Cayenne pepper, salt and black pepper. Add the minced lamb and thoroughly mix through all dry ingredients. Using a kneading method for around 3 minutes will ensure the lamb is smooth and all dry ingredients are evenly combined. Shape the seasoned minced lamb &amp; place into a loaf tin and place on a baking tray. Bake in the oven for around 1 hour 20 minutes. Turn the loaf half way through cooking time to ensure even browning. Once cooked, wrap kebab meat in foil and allow to rest for 10 minutes. Slice the doner kebab meat as thinly as possible and serve with warmed pitta bread and salad.

Method • Place the potatoes in a separate pot and cover with water; bring to a boil, reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and set aside to cool, about 20 minutes. • As the cod and potatoes cook and cool, caramelize the onion. Warm the oil over medium-low heat, then add the onion salt. Sauté the onion until caramelized, reducing heat to prevent burning, about 40 minutes, stirring every few minutes. • Once the cod and potatoes have cooled, shred the cod with a fork and slice the potatoes. Toss the potatoes with the melted butter, salt and pepper. • Preheat the oven to 350 degrees. Add the potatoes to a casserole or gratin dish, then layer half of the fish, black olives, parsley and caramelized onions on top. Bake for 30 minutes and serve with egg and lemon wedges.

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Panelle e crocché (Street food) (Chick pea pancakes and potatoes croquettes) team 4

500g. of chickpea flour 1l. and a half of water 2 tablespoons of salt Pepper, parsley, seed oil and lemon 1kg. of mealy potatoes Chopped parsley Salt pepper&nbsp; Olive oil

Preheat the oven at 200C/400F. Individually wrap each potato with aluminum foil. Bake them for 50 minutes to 1 hour depending on how large they are. Test if they are done by inserting a knife into a potato. Remove the foil and put the potatoes back in the oven. Bake for 5 minutes or until their skin is nice crispy. This will help you when stuffing the potatoes with the filling ingredients. Remove from the oven. Let them cool a bit. Split each potato in the center with a knife. Be careful when doing this as the inner side of potatoes will be hot. Use a fork and fluff up the inner flesh. Try not to damage the skin. Add in 1 tablespoon of butter and salt to taste into each potato and mix them up with the soft potato inside.&nbsp; Gradually add in the cheese as much as you want and keep mixing until it gets creamy. Add the toppings as you like and serve.

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Peel the onion and the celery and slice finely. Divide the green olives in half. Wash and dry the aubergines, cut them into pieces of about 2.5 cm. Do the same with the tomatoes. Fry a few aubergine at a time in a pan with abundant olive oil. Let them drain then set aside. In a large pan pour a generous round of olive oil, heat it and then pour the onion. Fry well then add the celery; let this also brown well and then add the capers, olives and tomatoes. Cook for 15-20 minutes. Meanwhile, prepare the sweet and sour sauce: pour the vinegar, tomato paste and sugar into a briquette. Mix well and, once the 15-20 minutes of cooking have elapsed, add salt and pour the sauce into the pan. Stir, raise the heat and stir until the hint of vinegar evaporates. Turn off the heat, add the fried aubergines and perfume with abundant basil. Mix everything well, transfer the caponata into a baking dish and place in the fridge because the peculiarity of the caponata is that it should be served cold or at room temperature: the next day it will be even better!

Method 1) Mix all the ingredients of the dough together until it becomes a mash. 2) After that we create 6-7 balls of dough and we start kneading them. 3) When we finish this process, we mix the greens with themselves and with the Feta cheese after we have rubbed it. 4) Put oil in the pan and open each ball of the dough. Put the greens inside and then wrap it. Repeat the process for all the balls and transfer them to the pan. 5) Pour them with oil and for 10’ preheat the oven to 180 degrees, place the pan with the pie in and lower the temperature to 150 to 160 °C for 50'.

For the dough: 3/4 kg flour 2 tablespoons oil 1 tablespoon vinegar 50 gr salt 0,5 L water For the stuffing: 1/2 kg spinach 150 gr fresh onions 150 gr scallops A sprinkle of dill A sprinkle of parsley 2 leeks ½ kg Feta cheese

Ingredients Phyllo sheets or filo Melted butter Walnuts Sugar Water Lemon wedge

First, make the syrup&nbsp;with water, sugar and a slice of lemon. Let it cool until you prepare and bake your baklava. Second, trim the phyllo sheets&nbsp;to fit your baking pan. Third, place the phyllo sheets in the pan,&nbsp;brushing each with melted butter. Sprinkle walnuts after every 5 phyllo sheets. You don’t need to butter the phyllo on which you spread walnuts. The order is as follows: 4 buttered phyllo sheets, 1 phyllo sheet with no butter, ½ cup walnuts (makes 5 phyllo sheets, 1 layer walnuts) 5 buttered phyllo sheets. Butter the top. In total, we have&nbsp;25 phyllo sheets with 4 layers of walnuts. Fourth, brush the top with melted butter, cut it and bake until golden. Finally, pour cooled syrup over hot baklava&nbsp;and let it sit until it absorbs the syrup, at least 4-5 hours.

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Frutta di martorana o pecorelle di Pasqua (Marzipan fruits or Easter sheeps) team 5

For cold preparation 1 kg Almond flour 750 g Powdered sugar 100 g Glucose (or honey) 110 ml water 2 vials of almond essence a sachet of vanilla

Mix all the ingredients in a bowl and process quickly. Cover the chosen mold with cling film, place a ball of mixture inside covered with the film, press with your hands to make it adhere well to the mold and immediately unmold. Remove the excess parts, place them in a tray and continue like this until the mixture is used up.

Method 1) Put each dakos into a plate 2) Grate the tomato 3) Add the oregano 4) Season the mixture 5) Spread some mixture on the dakos 6) Add some myzithra cheese

2 dakos (barley round rusks) 1 tomato cut into small pieces 500 gr mizithra cheese 1/2 cup of olive oil A pinch of salt A pinch of pepper A pinch of oregano

Ingredients 2&nbsp;boneless, skinless chicken&nbsp;breasts,&nbsp;or 4 to 5 boneless, skinless thighs 1&nbsp;medium&nbsp;onion 2&nbsp;cloves&nbsp;garlic 1/2&nbsp;cup&nbsp;plain yogurt, or milk 3&nbsp;tablespoons&nbsp;vegetable oil 2&nbsp;tablespoons&nbsp;tomato paste 1&nbsp;teaspoon&nbsp;freshly&nbsp;ground black pepper 1&nbsp;teaspoon&nbsp;paprika 1&nbsp;teaspoon&nbsp;kosher salt 1&nbsp;teaspoon&nbsp;dried oregano,&nbsp;sumac, and&nbsp;paprika, optional

Blot the chicken breasts dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice. Using grater, make a pulp from the onion and garlic cloves. Pour this pulp and juice into a fine&nbsp;mesh strainer and, using a wooden spoon, press out the juice into a separate bowl. Discard the onion and garlic pulp. In a glass or ceramic bowl, combine the onion-garlic&nbsp;juice, yogurt or milk, oil, tomato paste, black pepper, paprika, and salt. Add the cubed chicken and toss to coat. Cover the bowl and refrigerate it for at least 4 hours or overnight for the best results. If using bamboo skewers, soak them in water for a few hours so they don't ignite on the grill.&nbsp;Preheat a grill to medium heat. Remove the chicken pieces from the marinade and thread them onto small metal or soaked bamboo kebab skewers. The chunks of chicken can touch each other, but don’t put them too&nbsp;close together to ensure they cook through. Discard any remaining marinade. Sprinkle the kebabs with salt and&nbsp;put them on the grill. Grill them evenly on all sides, about 12 minutes total. You can sprinkle&nbsp;Turkish spices like oregano, sumac, and paprika over the hot kebabs to add extra flavor.

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PREPARATION The day before, add the ricotta to the sugar, while simply stirring it with a fork and keep it in the fridge in an airtight container. Meanwhile add flour, sugar, lemon peel (and yeast, if you want to use it) in a bowl. Add softened butter and salt. Add the eggs. Start stirring the eggs with a fork and then continue to knead quickly with your hands. Make a ball, wrap it with a plastic film and put it in the refrigerator for about an hour. Put butter on the baking dish and flush only the sides of it because at the bottom you will put a piece of baking paper (it is important to turn the cassata perfectly upside down!) Spread about two thirds of the pasta flora on the baking dish in order to cover it completely. Put the dough and cookie crumps on top of the pasta frolla (it helps with absorbing the moisture of the ricotta cheese). Add chocolate chips in the ricotta cheese and help them sink into the mixture with a spoon that has been soaked in water. Then, ad the ricotta on the baking dish and gradually add the rest of the dough and pasta flora on top. Use a knife to help shape the dough.&nbsp; Bake the pie at 180 celsius for 1 hour after poking little holes on top of the cassata. After taking the cassata out of the oven turn it upside down and wait for it to cool down for about 15 minutes. The next day sprinkle the pie with powdered sugar and voila! The cassata is now ready&nbsp;for you to enjoy!

Method 1) 2-3 days earlier, drain the cheese well and lay it on slices of dry bread. Cover with kitchen paper and leave it in the fridge. 2) For the filling, mash the cheese with a fork, add the sugar and egg and mix well. 3) For the dough, beat the butter until it’s fluffy; add the sugar, egg, milk and vanilla. Mix the baking powder with the flour and add it gradually to the bowl to make the dough. Mix well until the dough stops sticking to your hands. 4) Continue kneading the dough on a floured surface. Take a small amount and roll out the pastry for each piece to a thickness of 2mm. Cut into rounds. 5) Hold the circle of dough in one hand and spread a soup spoonful of the filling onto the center with a knife. Pile the mixture in a pyramid shape, forming a peak in the center and becoming less at the edges. 6) Fold the edges of the dough towards the center, forming pleats. 7) Spread greaseproof paper on an oven pan. Spread a little beaten egg on the cheese and sprinkle with cinnamon. 8) Heat the oven to 180°C and bake for 25 minutes. 9) Remove from the oven and leave to cool.

For the dough &nbsp; 63 gr butter 125 gr sugar 1 egg 62 ml milk ½ vanilla 10 gr baking powder 375 gr flour ½ beaten egg a bit of cinnamon (for sprinkling) For the filling 500 gr (unsalted) mizithra 2 tblspoons sugar ½ beaten egg (the other half of it is for glazing)

Carne Vinha d’alhos – Garlic Wine Marinated Pork

Ingredients: 2 pounds of pork loin (with some fat cut into 2 inch cubes) 1 cup of red wine vinegar 1 cup of dry white wine 2 tablespoon of kosher salt 10 garlic cloves (chopped) 3 Bay leaves 1 teaspoon black Pepper 1 teaspoon dried red pepper flakes 1 teaspoon of paprika 1/4 cup olive oil Method Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil. Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag.

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For the "pesto": wash and dry the basil leaves, then put them in the glass of the blender with the pine nuts, cheese, olive oil, salt and pepper. Continue adding the oil until you have a smooth and creamy sauce. Unroll the puff pastry, spread 3/4 tablespoons of pesto all over the dough. Roll the ends towards the center. Cut 5 mm thick slices and bake for about 20 minutes at 190 ° C. Serve the rolls warm or cold.

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Fry the onion with olive oil in a pan, then add the vegetables cut into small pieces. When the vegetables are well cooked, mix with the ricotta. Meanwhile, boil the water for the pasta and cook it "al dente", then drain it and let it flavor in the sauce. Once served, you can choose to grate the salted ricotta on top according to your taste.

difficulty: low - Preparation: 20 minutes - Baking: about an hour or so - Servings: 14

Cassata&nbsp;al forno - by teams 5 &amp; 6

The day before, add the ricotta to the sugar, while simply stirring it with a fork and keep it in the fridge in an airtight container. Meanwhile add flour, sugar, lemon peel (and yeast, if you want to use it) in a bowl. Add softened butter and salt. Add the eggs. Start stirring the eggs with a fork and then continue to knead quickly with your hands. Make a ball, wrap it with a plastic film and put it in the refrigerator for about an hour. Put butter on the baking dish and flush only the sides of it because at the bottom you will put a piece of baking paper (it is important to turn the cassata perfectly upside down!) Spread about two thirds of the pasta flora on the baking dish in order to cover it completely Put the dough and cookie crumps on top of the pasta flora (it helps with absorbing the moisture of the ricotta cheese). Add chocolate chips in the ricotta cheese and help them sink into the mixture with a spoon that has been soaked in water. Then, ad the ricotta on the baking dish and gradually add the rest of the dough and pasta flora on top. Use a knife to help shape the dough.&nbsp; Bake the pie at 180 celsius for 1 hour after poking little holes on top of the cassata. After taking the cassata out of the oven turn it upside down and wait for it to cool down for about 15 minutes. The next day sprinkle the pie with powdered sugar and voila! The cassata is now ready&nbsp;for you to enjoy!

PASTA FLORA Flour 500 g Sugar 200 g butter 200 g 2 whole eggs grated lemon peel Vanilla 1 pinch οf salt Few egg whites for the ricotta cream: ricotta 600gr sugar 300 gr. Chocolate chips (one tablespoon) sponge cake.

Authors Students and teachers of the ABCW Erasmus+ project teams from: • ROMANIA : Școala Gimnazială ”Octavian Goga” Baia Mare, Romania • GREECE: Varvakeio Model Gymnasium (Lower Secondary School), Ψυχικό, Αθήνα (Psychiko, Athina); • TURKEY: Seyitaliler Atatürk Ortaokulu, • KOCAELİ/Kandıra, Turkey; • ITALY: ICS Pestalozzi-Cavour, Palermo, Italy; • ICELAND: Rimaskóli, Reykjavík, Iceland; • PORTUGAL: Escola Básica e Secundária Dr. Angelo Augusto da Silva, Funchal, Portugal.

Leave to dry for 24 hours. Color according to the type of fruit and as soon as dry finish with the gloss.

Ingredients: 250 g flour 100 g Sugar 100 g Butter 1 egg 1 tsp Baking powder for cakes

Put the flour in a bowl. Add the egg, sugar, cold butter cut into small pieces and yeast. You can add the flavors you prefer: vanilla, lemon peel, orange peel. Knead until you get a smooth and homogeneous dough. Give the dough the classic shape of a loaf. To bake the biscuits, proceed by cutting out the shortcrust pastry with molds and placing them on parchment paper. They cook in a preheated oven at 180 ° in static mode for 15-20 minutes. When they are cold, powder with sugar.

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Anelletti al forno di casa Catania (1).pptx

Panelle In a pot mix water and flour together making sure that no lumps are formed. Now add salt and pepper, then mix again all the ingredients. Place the pot on the fire stir constantly with a wooden spoon. Try not to attack the mixture on the bottom. Keep stirring until you get a creamy, smooth and compact. Now add the parsley and mix well together. Turn off the heat. Now you have to create the fritters. Spread the chickpeas cream on a flat plate (thickness should be 2-3 cm). When the mixture is cold, cut it in square. Fry in plenty of boiling seed oil The fritters are eaten in a sandwich-type “mafaldine” along with “crocchè” (or “cazzilli”). Inside you can also squeeze a few drops of lemon

• The Mediterranean diet is more than a way of eating, it is a daily lifestyle that brings together a basic need of the human being, the food to the consumption of healthy foods, the family, friends, the practice of physical exercise and the way of confectioning the dishes. And it still prevents disease! In addition, one of its bases is to respect the seasonality of food. • This defends the use of olive oil as the main source of fat and herbs and spices as the main substitutes for salt.

Method Steps 9-10: Cut the puff pastry in half and place one half on top of the other. Then roll into a tight log (across the shorter side so you have a long log). Cut the log into 12 equal pieces. Steps 11-12: Now press each of the 12 pieces into a well greased muffin tin. You can wet your thumb with cold water to keep the dough cool enough. The dough should extend slightly past the edges of the tin. Steps 13-14: Fill each cup of dough 3/4 of the way to the top with custard and bake at 550°F (290°C) (or the highest your oven goes) for about 10-12 minutes. You want the custard to brown and even blacken a bit on top — this is a sign of a true pastel de nata!

Ingredients For the potatoes: 4 large potatoes 4 tablespoon butter 1 cup mozzarella, grated ½ teaspoon salt Toppings: ½ cup Russian salad (please look at the notes below) ½ cup&nbsp;bulgur salad kısır ½ cup chopped red cabbage, chopped and massaged with salt and lemon 5 dill pickles, chopped&nbsp; 4 tablespoon corn&nbsp; 1 tablespoon black olives, chopped&nbsp; 1 tablespoon green olives, chopped

by the students and teachers involved in the Palermo, Italy LTT activity

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Start with the dough. Combine flour, yeast, salt, sugar, olive oil and water until well combined and you end up with a soft and smooth dough. Don’t overplay with the dough. Cover it and let it rise for an hour. Prepare the filling mixture while waiting for the dough to rise. Put chopped beef into a pan, pour ¼ cup water over it and cook over medium low heat, about 40 minutes. Let it release its water and absorb it back. When the water is almost gone, add olive oil and stir. Cover and cook it for 5 minutes. Then add in onions and peppers, stir and cover. Cook until they get tender, but not mushy. About 10-15 minutes. Add spices as the final step. Let it cool completely. Preheat the oven at 200C (400F). Line a baking sheet with parchment paper. Dust the counter with little flour and transfer the dough on it. Knead it for 4-5 minutes. Make a log from it and cut it into 5 equal pieces if you want large pides or 10 pieces if you want them smaller. Roll them into balls and cover with a clean kitchen towel. Grab one of the balls&nbsp;and roll it out giving an oval shape and carefully transfer it on the baking sheet. Put a few tablespoons of the filling on it, leaving the edges empty.&nbsp;Fold two sides to the center and combine and seal the ends.&nbsp;Brush all the edges with olive oil. Bake it for 10-12 minutes until golden. If you want an egg topping, remove it from the oven after 10 minutes and break an egg in the middle. Put it back in the oven and bake for another 5 minutes. If you want cheese topping, remove it from oven after 12 minutes, sprinkle grated mozzarella and bake for another 2 minutes and remove.

Ingredients 2&nbsp;pounds ground beef, 80% lean ½ cup&nbsp;breadcrumbs 2&nbsp;onions, finely grated and excessive juice removed 4&nbsp;cloves garlic, mashed (optional) 1&nbsp;and ½ teaspoon salt 1 teaspoon&nbsp;black pepper 1 teaspoon&nbsp;cumin 1 teaspoon&nbsp;red pepper flakes or Aleppo pepper, optional 1 teaspoon&nbsp;dried thyme 1 teaspoon&nbsp;chili powder, optional ¼ cup&nbsp;water 1 teaspoon&nbsp;baking soda 1 teaspoon&nbsp;lemon juice

In a large bowl, combine ground beef, breadcrumbs, finely diced onion and mashed garlic. Add in the spices. In a small bowl, mix baking soda, water and lemon juice. Pour this into the ground beef mixture. Mix well with your hand. Knead it for 5 minutes so that everything is combined well. Cover and let it sit in the refrigerator overnight or at least 2-3 hours. Roll them into meatballs. Heat olive oil in a cast iron pan or any non-stick pan. Cook the meatballs over high heat, flipping them over or shaking the pan occasionally so that all sides are cooked for about 3 minutes. Don't overcrowd the pan, cook the meatballs in batches until they finish or save some to freeze.

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Ingredients for 6 persons 480 gr of pasta 3 courgettes 2 eggplants 2 small potatoes 1 onion Basil as required Olive oil as required 1 basket of ricotta Salted ricotta for garnish

Crocché Boil the potatoes in a pot full of water, when they are ready drein them. Pell and mash them. Add the parsley, the cornstarch, salt and pepper. The mixture should be moist. Shape the croquettes like a little cylinder and place it on a plate and let rest in the fridge several hours before frying.

• In addition to food, Portugal is also a long time recognized for its wine that has since early spread a little throughout the world. For this, Portugal has an excellent diversity of gastronomic delicacies which makes it worthy of the Michelin stars attributed to many typical restaurants.

Method Steps 1-2:&nbsp;Begin by making a sugar syrup. Combine the sugar, water, vanilla extract, lemon zest, and cinnamon stick in a saucepan and cook at a medium heat until a thermometer reads 220°F (100°C). Steps 3-4: In a separate saucepan, whisk the milk, flour, and salt together until well combined. Cook over medium heat, whisking constantly, for about 5 minutes until thickened. Remove from the heat and let cool for 10 minutes. Steps 5-6: Whisk in the egg yolks until well combined. Steps 7-8:&nbsp;Remove the cinnamon stick from the sugar syrup and slowly add to the mixture. Then strain into a pouring cup.

Arancine (street food) (Meat rice balls) team 4

Ingredients for about 15-20 arancine: 1kg. rice 2.5 l. of water 100g. of butter 30 g. of salt 2 sachets of saffron 1onion 1 carrot 1 stalk of celery 2 bay leaves, cloves 250 g. of minced meat half a glass of white wine 2 tablespoons of tomato paste 200 g. of frozen peas, 250g. of grated "caciocavallo" Olive oil Flour 2 egg whites and 1 whole egg Bread crumbs

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Method 1) Put eggplants in the strainer, salt, and leave them for 30 minutes. 2) Rinse them well with cold water, set aside for 10', and pat them dry. 3) Preheated the oven for 200°C. 4) Sprinkle eggplants on both sides with half of the olive oil 5) Place eggplants on a metal oven seat and grill for 3-4'. 6) Take them out of the oven and leave them aside. 7) Add 2-3 tbsp. water, the onion, and the garlic on a frying pan. Cook for 2-3' at medium heat. 8) Add tomatoes and the remaining olive oil. 9) Stir well 10) Add oregano, salt, pepper, and sugar. 11) Stir well and cook at low temperature for 6' until the sauce is fully cooked. 12) Remove from the stovetop, add the basil, stir lightly and leave aside. 13) Preheat the oven at 200°C. 14) Add some tomato sauce into a pan, add a layer of eggplants, and spread some feta cheese in small pieces. Continue the same way, until eggplants and feta cheese finish. Top with tomato sauce. 15) Bake in the oven for approximately 40'.

3 eggplants, cut in round slices ½ cup of olive oil 1 big onion, finely chopped 2 cloves of garlic, finely cut 8 medium-sized ripe tomatoes, skinned and cut 1 tsp. oregano ½ tsp. sugar ½ cup freshly cut basil leaves 300 gr feta cheese

Involtini di melanzane (eggplants rolls)

Ingredients: Aubergines 3 White onion 1 Raisins 1 tablespoon Tomato puree 4 tablespoons Pine nuts 1 tablespoon Pancarrè 6 slices Provola 20 small pieces Pecorino cheese Salt Olive oil Pepper

Wash, cut in thin slices and fry the aubergines. Keep them aside Meanwhile, pour oil, chopped onion, pine nuts and raisins into the pan. Add the tomato puree and after diluting with half a glass of hot water, cook for ten minutes. Blend the bread and add it to the pan together with the basil, then when everything is cooked take the aubergines and fill each slice with a little stuffing and a piece of provola cheese (you can put a piece of ham) Roll up the aubergines, cover them with tomato sauce and pecorino cheese and bake them in the oven for about 20 minutes at 200 °.

Method 1) Heat the olive oil and the semolina in a large pot. Stir with a wooden spoon until it turns into a deep golden color. Remove the pot from the heat. 2) Boil the water with the 3 cups of sugar for 2-3 min and add the syrup to the semolina mixture. 3) Mix the halva at low heat until it’s solid. Add the rest of the sugar and mix for a few more minutes. 4) Cover it with a towel and let it cool for a while. 5) Sprinkle some cinnamon on the halva and it’s ready to be served.

½ cup of olive oil 2 cups of semolina 4 cups of hot water 3 cups of sugar Some cinnamon

This diet involves a set of skills, knowledge, rituals, symbols and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly the sharing and consumption of food. Eating together is the foundation of the cultural identity and continuity of communities throughout the Mediterranean basin. It is a moment of social exchange and communication, an affirmation and renewal of family, group or community identity. The Mediterranean diet emphasizes values of hospitality, neighbourliness, intercultural dialogue and creativity, and a way of life guided by respect for diversity. It plays a vital role in cultural spaces, festivals and celebrations, bringing together people of all ages, conditions and social classes. It includes the craftsmanship and production of traditional receptacles for the transport, preservation and consumption of food, including ceramic plates and glasses. Women play an important role in transmitting knowledge of the Mediterranean diet: they safeguard its techniques, respect seasonal rhythms and festive events, and transmit the values of the element to new generations. Markets also play a key role as spaces for cultivating and transmitting the Mediterranean diet during the daily practice of exchange, agreement and mutual respect.

Wash and dry the vegetables. Remove the outer skin of the pumpkin and the seeds. Then cut it into cubes. Cut the courgettes into cubes 5. Then shell the beans. Obtain the florets from the cauliflower. Peel the leek from the greenest outer part, then cut it into thin slices. Peel the potatoes and cut them into slices. Cut the tomatoes into cubes as well. Finally, prepare the ingredients for the sauté: finely chopped onion, carrots and celery. Tie the rosemary sprigs with the bay leaves to create an aromatic bunch. Now all the ingredients to prepare the vegetable soup are ready. In a large pot, pour the oil, carrots, celery, onion and leek and sauté gently for about ten minutes, stirring often. Once the sautéed vegetables are tender, add the fragrant bunch and pour the beans. Cover with water. Wait for it to boil and cook for 2 minutes. Add the pumpkin and then the potatoes and the cauliflower. Cover with more water, put the lid on and cook for 25 minutes after boiling. Then add zucchini, peas and tomatoes. Season with salt and pepper. Remove the fragrant sprig. The minestrone is ready. Serve it with a drizzle of oil.

• Portugal is renowned for its traditional, tasty, welcoming and comforting food, which marks the difference in meetings between families and friends. The dishes variety goes from the simplest and most practical to the most complex and gourmet. • More than half of the Portuguese coast is bathed by sea, more precisely by the Atlantic Ocean, allowing residents and visitors a huge variety of fish and seafood. Being situated near the equator and the Mediterranean Sea, it has a subtropical or temperate Mediterranean climate which allows the production of various species from sugarcane (mostly on the islands) to the most delicate fruits used in tropical dishes, present in savory and sweet dishes.

Cassata al forno Baked Cassata teams 5 &amp; 6

Ingredients PASTA FROLLA Flour 500 g Sugar 200 g butter 200 g 2 whole eggs grated lemon peel Vanilla 1 pinch οf salt Few egg whites For the ricotta cream: ricotta 600gr sugar 300 gr. Chocolate chips (one tablespoon) sponge cake.

Difficulty: low Preparation: 20 minutes Baking: about an hour Servings: 14

Ingredients Dough: 3 cups&nbsp;whole wheat flour 1 tbsp&nbsp;dry instant yeast 1 tsp&nbsp;sugar 2 tsp&nbsp;salt 1 cup&nbsp;lukewarm water ¼ cup&nbsp;olive oil extra olive oil to brush pides Filling: 600g&nbsp;(1.32lbs) beef, chopped in small pieces ¼ cup&nbsp;water 1&nbsp;large onion, finely diced 2&nbsp;small red bell peppers, chopped 2&nbsp;small green peppers, chopped 3 tbsp&nbsp;olive oil 1 tsp&nbsp;salt ½ tsp&nbsp;black pepper 1 tsp&nbsp;red pepper flakes, optional ½ tsp&nbsp;cumin, optional ½ cup&nbsp;grated kasar cheese (or mozzarella), optional 1&nbsp;egg, optional

Let's see how the more traditional ones are prepared: Arancine with meat sauce Rice preparation: Prepare the broth in which to dissolve the saffron. Cook the onion in the butter without letting it brown, add the rice and then the hot broth and mix, bring the rice to cook, turn off the heat. Pour into a large plate and wait for it to cool. Prepare the risotto about 12 hours before the arancine are made. Preparation of the meat sauce: After frying the onion in hot oil, add the minced mixture and blend with the wine. Add salt and pepper and finally the tomato paste diluted with water. Aside boil the peas and add them to the cold sauce. Preparation of the arancine: Place a spoonful of rice in the palm of your hand, add a spoonful of meat sauce, and then a cube of fresh caciocavallo. Overlap another spoonful of rice to cover the previous portion of meat sauce. Compact the arancina and pass it first with the flour, then with the beaten eggs and finally over the breadcrumbs. Once prepared, the arancine are fried until golden brown in a pan containing plenty of boiling oil.

The tomato has many beneficial properties as it is rich in minerals, vitamins and powerful antioxidants. It has not many calories and it is considered the "king" of the Mediterranean diet for the summer. The tomato is probably the most cultivated vegetable in domestic gardens, and gives abundant productions. So, it is necessary to preserve part of the harvest for the winter months. Making the sauce is a heritage of our peasant tradition, the preparation, once upon a time, was a real ritual, which brought together families in the summer months. There are still some families, especially in Southern Italy, who carry this beautiful tradition that unites many regions of Italy where tomatoes are grown and that involves all the family from the youngest to the oldest. Everyone in the family has their own role in the preparation of tomato sauce: there are those who wash and cut the tomatoes, those who take care of the boiling and those of the bottling.

Inscribed in 2017on the Representative List of the Intangible Cultural Heritage of Humanity the art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker.&nbsp;Pizza is one of the most loved and consumed food in the world, the UNESCO recognition identifies the art of the Neapolitan pizza maker as an expression of a culture that manifests itself in a unique way, because manual skills del pizzaiolo has no equal and ensures that this food production can be perceived as part of the Italian culture in the world.

Art of Neapolitan ‘Pizzaiuolo’

The Meat Rice Balls (so called arancine) in western Sicily, are round in shape, while in eastern Sicily they are called arancini and they have a conical shape inspired by the volcano Etna; anyway, these blonde delicacies are one of the most representative of the Sicilian street food. "Arancina" is a diminutive of 'orange'. The name derives from their shape and colour which is reminiscent of an orange. This dish was invented by the Arabs, during their domination in the region (827-1092 a. C.). Probably they were originally sweet. The crispy breadcrumb was added later, in order to make them a comfortable take-away food. The most common type of arancini are arancini al ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer arancini al burro (with butter or béchamel sauce) or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).A number of regional variants exist which differ in fillings and shape. In Roman cuisine, supplì are similar but are commonly filled with cheese (different preparation methods and filling distribution). In Naples, rice balls are called pall'e riso. Traditionally, in Palermo, the arancina is prepared on December 13th for the day of Saint Lucia.

Girelle al pesto Pesto rolls (Team 4)

Ingredients: 1 roll of puff pastry 1 bunch of basil 2 tablespoons of pine nuts 3 tablespoons of grated parmesan extra virgin olive oil salt and pepper

Mediterranean diet Greek cuisine

Ingredients: Almonds 500 gr whole and peeled powdered sugar 160 gr lemon 1 eggs 4 egg whites Decoration: candied cherries white sugar, a spoonful

Method Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked. The traditional way to serve the pork is with crusty bread that has been fried in the same pan using any leftover oil. Serve with bread, potatoes, or rice. &nbsp;

Carrots 80 g Red onions 80 g White zucchini 150 g Potatoes 330 g Salt up to taste Black pepper to taste Celery 60 g Copper tomatoes 350 g Borlotti beans 200 g Clean pumpkin 250 g Extra virgin olive oil 50 g Leeks 150 g Clean cauliflower 300 g Peas 200 g 1 sprig rosemary Bay leaf 2 leaves Water q.s.

Portuguese breakfast (General options) • Fresh bread, with butter, ham, cheese or compote • Milk, tea, yogurt, hot chocolate or coffee (a very popular drink, appreciated and often taken by the Portuguese) • Sweet Cakes • Breakfast cereals with milk or yogurt • Fruits Lunch (usually served between midday and 14:00) and dinner (usually served at 20:00) Three dishes are commonly served: entrée, main course and dessert Entries • Soup (for example, the green broth made with potato, grated cabbage and pieces of chorizo) • Assorted cheeses (cottage cheese, fresh, grilled cheese, Serra da Estrela, etc.) • Sausages (chorizo, morcela, etc.) • Wheat Soup

•https://en.wikipedia.org/wiki/Portuguese_cuisine •https://pt.wikipedia.org/wiki/Dieta_mediterr%C3% A2nica •https://pt.wikipedia.org/wiki/Gastronomia_de_Portugal #A_dieta_mediterrânica •https://spanishsabores.com/pasteis-de-nata-recipe/ •http://portuguesediner.com/tiamaria/carne-vinha-dalhos/ •https://www.foodandwine.com/recipes/bacalhau-gomes-de-sa •https://sites.google.com/site/portugueserecipes/fish---peixe-1/scabbard-fish---peixe-espada • images from Google and&nbsp;Pixabay

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