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JUNE 2021
E-Twinning Project 2021
Gastronomic Traditions
Typical Country Foods
Interculturality
Typical Country Foods
Interculturality
Portugal, Croatia, Slovenia
Gastronomic Traditions
Typical Country Foods
Interculturality
Typical Country Foods
Interculturality
Portugal, Croatia, Slovenia
Portugal
INGREDIENTS
• 2 slices of loaf of bread with crust
• 1 slice of ham
• 1 hotdog type sausage
• 1 veal steak
• ½ c. salt tea
• black pepper
• 1 c. butter tea
• 1 egg M
• 1 c. olive oil soup
• FOR SAUCE
• 1 small onion
• 1 c. olive oil soup
• 1 clove of garlic
• 1 bay leaf
• ½ red hot chilli
• ½ small can of diced peeled tomatoes
• 100 ml beer
• 50 ml white wine
• 100 ml water
• 1 c. Worcestershire sauce
• 1 bouillon cube
• ½ c. salt tea
• 1 c. corn starch tea
• 1 c. port wine tea
PREPARATION
• 1. Toast the slices of bread. Cut the sausage in half and lengthwise.
• 2. Season the steak with salt and pepper, put the skillet over the butter and fry the steak on both sides. Reserve.
• 3. Assemble the francesinha in the following order: slice of bread, ham, sausage, steak, slice of bread and the cheese to cover the francesinha. Reserve.
• 4. Sauté the chopped onion in olive oil, add the chopped garlic, chilli and bay leaf.
• 5. Add tomatoes, beer, wine, water, Worcestershire sauce and broth. Simmer for 10 minutes. Season with salt.
• 6. Add corn starch diluted in cold water and mix. Finally add the Port wine and let it boil for 5 minutes. Remove from heat and grind with a magic wand.
• 7. Pour 3 tablespoons of sauce over the francesinha and bake in the oven at 180º C in the grill function, for 5 minutes.
• 8. Pour the remaining sauce over the francesinha.
• 9. Star the egg in a frying pan with the oil and place on top of the francesinha.
Francesinha
ROJÕES
INGREDIENTS
• 1.5 kg pig rojões
• 100 g of smoked bacon
• 1 c. salt tea
• qb pepper
• 2 c. sweet paprika soup
• 200 ml white wine
• 250 g lard
• 2 c. virgin olive oil soup
• q cumin
• 800 g potatoes
• 1 c. chopped parsley soup
PREPARATION
• 1. In a bowl, season the meat with salt, pepper, paprika and white wine. Marinate for at least 60 minutes.
• 2. In a frying pan melt the lard and oil, place the meat and season with the cumin.
• 3. Cook for 10 minutes over medium heat until the meat is golden brown. Reserve the meat and store the fat deposited in the frying pan.
• 4. In the meantime, cook the potatoes with skin. After cooked, remove the skin and cut into cubes the size of the rockets.
• 5. Add to the skillet and brown the potatoes in the fat of the rojões.
• 6. Serve sprinkled with chopped parsley.
PAPAS DE SARRABULHO
INGREDIENTS
1. 2 ribs of pork spare ribs
2. 1 chicken leg
3. 250 gr beef
4. q.b salt
5. 200 gr corn flour
6. 50 gr boiled pork blood
7. q.b cumin
PREPARATION
1. Cook the meat for an hour under pressure, seasoned with salt.
Degrease the cooking broth.
2. Boning and cleaning meat from fats, cartilage and fats.
Heat the broth by adding corn flour.
3. In the blender, pour the blood into a glass of water.
Add the blood to the syrup, stirring constantly so as not to make lumps while cooking the flour.
4. Season with cumin, adjusting the consistency with water, if necessary.
5. Add the meat, stirring slowly, adjusting the seasoning and the consistency of the porridge once again. Serve very hot.
INGREDIENTS
• 1.5 kg pig rojões
• 100 g of smoked bacon
• 1 c. salt tea
• qb pepper
• 2 c. sweet paprika soup
• 200 ml white wine
• 250 g lard
• 2 c. virgin olive oil soup
• q cumin
• 800 g potatoes
• 1 c. chopped parsley soup
PREPARATION
• 1. In a bowl, season the meat with salt, pepper, paprika and white wine. Marinate for at least 60 minutes.
• 2. In a frying pan melt the lard and oil, place the meat and season with the cumin.
• 3. Cook for 10 minutes over medium heat until the meat is golden brown. Reserve the meat and store the fat deposited in the frying pan.
• 4. In the meantime, cook the potatoes with skin. After cooked, remove the skin and cut into cubes the size of the rockets.
• 5. Add to the skillet and brown the potatoes in the fat of the rojões.
• 6. Serve sprinkled with chopped parsley.
PAPAS DE SARRABULHO
INGREDIENTS
1. 2 ribs of pork spare ribs
2. 1 chicken leg
3. 250 gr beef
4. q.b salt
5. 200 gr corn flour
6. 50 gr boiled pork blood
7. q.b cumin
PREPARATION
1. Cook the meat for an hour under pressure, seasoned with salt.
Degrease the cooking broth.
2. Boning and cleaning meat from fats, cartilage and fats.
Heat the broth by adding corn flour.
3. In the blender, pour the blood into a glass of water.
Add the blood to the syrup, stirring constantly so as not to make lumps while cooking the flour.
4. Season with cumin, adjusting the consistency with water, if necessary.
5. Add the meat, stirring slowly, adjusting the seasoning and the consistency of the porridge once again. Serve very hot.
https://padlet.com/monioli62/xk3jcycqh3sf
Portugal
ROJÕES
INGREDIENTS
• 1.5 kg pig rojões
• 100 g of smoked bacon
• 1 c. salt tea
• qb pepper
• 2 c. sweet paprika soup
• 200 ml white wine
• 250 g lard
• 2 c. virgin olive oil soup
• q cumin
• 800 g potatoes
• 1 c. chopped parsley soup
PREPARATION
• 1. In a bowl, season the meat with salt, pepper, paprika and white wine. Marinate for at least 60 minutes.
• 2. In a frying pan melt the lard and oil, place the meat and season with the cumin.
• 3. Cook for 10 minutes over medium heat until the meat is golden brown. Reserve the meat and store the fat deposited in the frying pan.
• 4. In the meantime, cook the potatoes with skin. After cooked, remove the skin and cut into cubes the size of the rockets.
• 5. Add to the skillet and brown the potatoes in the fat of the rojões.
• 6. Serve sprinkled with chopped parsley.
PAPAS DE SARRABULHO
INGREDIENTS
1. 2 ribs of pork spare ribs
2. 1 chicken leg
3. 250 gr beef
4. q.b salt
5. 200 gr corn flour
6. 50 gr boiled pork blood
7. q.b cumin
PREPARATION
1. Cook the meat for an hour under pressure, seasoned with salt.
Degrease the cooking broth.
2. Boning and cleaning meat from fats, cartilage and fats.
Heat the broth by adding corn flour.
3. In the blender, pour the blood into a glass of water.
Add the blood to the syrup, stirring constantly so as not to make lumps while cooking the flour.
4. Season with cumin, adjusting the consistency with water, if necessary.
5. Add the meat, stirring slowly, adjusting the seasoning and the consistency of the porridge once again. Serve very hot.
INGREDIENTS
• 1.5 kg pig rojões
• 100 g of smoked bacon
• 1 c. salt tea
• qb pepper
• 2 c. sweet paprika soup
• 200 ml white wine
• 250 g lard
• 2 c. virgin olive oil soup
• q cumin
• 800 g potatoes
• 1 c. chopped parsley soup
PREPARATION
• 1. In a bowl, season the meat with salt, pepper, paprika and white wine. Marinate for at least 60 minutes.
• 2. In a frying pan melt the lard and oil, place the meat and season with the cumin.
• 3. Cook for 10 minutes over medium heat until the meat is golden brown. Reserve the meat and store the fat deposited in the frying pan.
• 4. In the meantime, cook the potatoes with skin. After cooked, remove the skin and cut into cubes the size of the rockets.
• 5. Add to the skillet and brown the potatoes in the fat of the rojões.
• 6. Serve sprinkled with chopped parsley.
PAPAS DE SARRABULHO
INGREDIENTS
1. 2 ribs of pork spare ribs
2. 1 chicken leg
3. 250 gr beef
4. q.b salt
5. 200 gr corn flour
6. 50 gr boiled pork blood
7. q.b cumin
PREPARATION
1. Cook the meat for an hour under pressure, seasoned with salt.
Degrease the cooking broth.
2. Boning and cleaning meat from fats, cartilage and fats.
Heat the broth by adding corn flour.
3. In the blender, pour the blood into a glass of water.
Add the blood to the syrup, stirring constantly so as not to make lumps while cooking the flour.
4. Season with cumin, adjusting the consistency with water, if necessary.
5. Add the meat, stirring slowly, adjusting the seasoning and the consistency of the porridge once again. Serve very hot.
Rojões e Papas de Sarrabulho
https://padlet.com/monioli62/xk3jcycqh3sf
https://padlet.com/monioli62/xk3jcycqh3sf
Portugal
INGREDIENTS
• 1 kg wheat flour with yeast
• 100 gr butter or margarine
• 2 tablespoons olive oil
• 2 tablespoons of brandy
• 1 orange
• 6 eggs
• 25 g baker's yeast
• 2 tablespoons white sugar
• oil for frying
• white sugar to sprinkle
• cinnamon to sprinkle
• 25 g baker's yeast
• 2 tablespoons white sugar
• oil for frying
• white sugar to sprinkle
• cinnamon to sprinkle
PREPARATION
1. Dissolve the yeast and a little salt in a little warm water.
2. Sift the flour into a bowl, open a hole in the middle and pour in the oil heated with the butter. Rub all the ingredients between your hands (in back-and-forth motions). When everything has a crumbly appearance, add the yeast and eggs, previously rinsed in hot water (with the shell). Two eggs can be joined at a time. Knead very well, adding the heated orange juice and the brandy. By hand, these children take about half an hour to knead.
3. Sprinkle the dough with flour, wrap the bowl in a blanket and let it rise in a temperate place for between 3 to 4 hours.
4. After the dough has risen, put the oil on the fire (it should be plenty) and let it heat up well. Wet the tips of the fingers in a little oil, remove a little dough and stretch it on a cloth on the knees. The donut will be thinner in the center and thicker around the edges.
5. After fried in very hot oil, sprinkle the extended children with sugar and cinnamon and serve with sugar syrup.
INGREDIENTS
• Various casings (suckling pig tripe, large pork casing,
veal folds)
• 0.6 kg of goat meat (or lamb, or kid)
• 70 g of ham
• 100 g of bacon streaky
• 1/3 meat chorizo
• 250g of Carolino rice
• 1 clove of garlic
• 1 mint sauce
• 1 small salsa sauce
• 1 dl of white wine
• 2 tablespoons of olive oil
• Lemon juice
• Nutmeg q.s.
• Salt q.s.
PREPARATION
1. Cut all the meat into very small pieces, comparable to minced meat, but with the knife and mix them in a container.
2. Reserve the bacon and ham rinds as well as the sheep meat bones.
3. Season with salt, crushed garlic, nutmeg and white wine and mix well.
4. Add the chopped mint and parsley and drizzle with lemon juice to keep the mint from browning.
5. Let stand to mix flavors.
6. Meanwhile, place the tripe (in this case the fresh casings) in a bowl and sprinkle with a handful of coarse salt.
7. Add lemon slices and rub well both on the outside and inside, scraping away any fatty adhesions they usually have.
8. Then, depending on the casing material you have arranged, make the cuts and seams necessary to obtain bags, which will have an opening through which to fill.
9. In the meantime, prepare a broth with salt, mint, skin and bones.
10. To finish the preparation of the filling, put the rice in a container, drizzle it with the olive oil, wrap well so that it is well greased (and then loosened) and add it to the meats, mixing well.
11. With this filling, the bags are filled up to a little more than half, leaving space for the expansion of the rice, and the openings are sewn.
12. To cook the maranhos, place a pan on the fire with the broth. When it starts to boil, introduce the maize and let it cook for about an hour and a half.
13. Drain them, take them for a few minutes in a very hot oven to brown and serve hot, cut into slices, with a side of boiled vegetables or salad.
• Various casings (suckling pig tripe, large pork casing,
veal folds)
• 0.6 kg of goat meat (or lamb, or kid)
• 70 g of ham
• 100 g of bacon streaky
• 1/3 meat chorizo
• 250g of Carolino rice
• 1 clove of garlic
• 1 mint sauce
• 1 small salsa sauce
• 1 dl of white wine
• 2 tablespoons of olive oil
• Lemon juice
• Nutmeg q.s.
• Salt q.s.
PREPARATION
1. Cut all the meat into very small pieces, comparable to minced meat, but with the knife and mix them in a container.
2. Reserve the bacon and ham rinds as well as the sheep meat bones.
3. Season with salt, crushed garlic, nutmeg and white wine and mix well.
4. Add the chopped mint and parsley and drizzle with lemon juice to keep the mint from browning.
5. Let stand to mix flavors.
6. Meanwhile, place the tripe (in this case the fresh casings) in a bowl and sprinkle with a handful of coarse salt.
7. Add lemon slices and rub well both on the outside and inside, scraping away any fatty adhesions they usually have.
8. Then, depending on the casing material you have arranged, make the cuts and seams necessary to obtain bags, which will have an opening through which to fill.
9. In the meantime, prepare a broth with salt, mint, skin and bones.
10. To finish the preparation of the filling, put the rice in a container, drizzle it with the olive oil, wrap well so that it is well greased (and then loosened) and add it to the meats, mixing well.
11. With this filling, the bags are filled up to a little more than half, leaving space for the expansion of the rice, and the openings are sewn.
12. To cook the maranhos, place a pan on the fire with the broth. When it starts to boil, introduce the maize and let it cook for about an hour and a half.
13. Drain them, take them for a few minutes in a very hot oven to brown and serve hot, cut into slices, with a side of boiled vegetables or salad.
Maranho
https://padlet.com/monioli62/xk3jcycqh3sf