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eTwinning project "Slow Food"

by Maria Anversa Grasso

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"Slow Food"
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Recipes collection
in Europe
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eTwinning Project 2020
Introduction
"Slow Food" is an eTwinning project in cooperation with Turkey, Italy, Poland and Croatia. It aims at promoting regional food and local products, respecting biodiversity.
The target is a small group of pupils aged between 15 and 19 from each partner school.
The project started in December 2019 and since coronavirus spreading in Europe, has been carried on by e-learning.
Through brainstorming activities and games, the students have discovered origins and features of slow food as international movement and some recipes typical of slow food tradition in their country as well- recipes that they tried to cook thanks to their families cooperation.
STARTERS
Dolma and sarma
INGREDIENTS
15 medium bell pepper
250 gr. Ground beef
1 cup of rice
50 gr. Margarine or 1 cup of oil
2-3 tomatoes
Half a bunch of parsley
1 medium onion
1 tablespoon tomato paste, mint chili peppers
Process:
Wash the bell peppers thoroughly, cut the stem with the help of a knife so that the lid can be made and remove all the seeds. Lightly salt the inside of the pepper with your finger. Wash the rice and strain well, mince the tomatoes, removing the skin and thr seeds. Mix the minced meat, chopped onion, half of margarine or oil, rice, tomatoes, mint, parsley, salt and pepper. Then roast in a frying pen.With the help of a tablespoon, fill the peppers with the filling you prepared, take care not to compress it too much, because the rice will start to swell as it is cooked.
Place the stuffed bell peppersupright and close to a medium sized pot. Roast the remaining oil and tomato paste in a small bowl and add two glasses of boiling water. Put the sauce you prepared in the space next to the pepper.
Leaf wrapping ingredients
Vine leaves
1 lemon
Olive oil
Filling:
2 onions
1.5 cups of rice
Parsley
The filling for dolma and sarma (bell peppers and vine leaves) is the same
Put a tablespoon filling in the leave, fold the edges then roll it in order to get a finger shape.
Cook at high heat until it boils and cook over low heat after boiling. If it is easy to pierce the peppers with a fork after half an hour, the stuffing is cooked and ready to serve.
Put the on a plate and serve hot.
Chicken broth with homemade noodles
Ingredients:
· 700 g chicken
· 3 l water
· 150 g carrot
· 100 g parsley root
· 100 g celery
· 1/3 leek
· several branches of lovage
· 1 onion
· 1 clove garlic
· salt and pepper
· 150 g noodles
Place the meat in a large soup pot and cover with 3 litres of cold water. Bring water to the boil, skim carefully, then lower the heat and simmer for 1 hour. As it simmers, skim and discard anything that rises to the top.
After an hour, add peeled vegetables, garlic, lovage and leeks. Continue to simmer over low heat for an additional hour. Remove meat and vegetables, and season with salt and pepper to taste. Strain if required.
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