Thank you to all the students and teachers who participated
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ISTITUTO COMPRENSIVO PESCARA 8
TYPYCAL DISHES FROM OUR REGION
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Italian recipe from Abruzzo region
PASTA ALLA PECORARA
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INGREDIENTS
– Pasta rings
– Bell pepper (red)
– Courgette
– Eggplant
– Carrots
– Onions
– Peeled tomatoes
– Ricotta cheese (made from sheep's milk)
– Pecorino cheese (grated)
– Olive oil
– Salt
Sheperd’s Pasta is traditional of the Abruzzo region;it consists of rings of fresh pasta with a sauce.
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RECIPE
Chop the vegetables (courgettes, eggplant and bell pepper) into 3mm cubes and fry them lightly in some olive oil.
Chop the carrot, onion and some bell pepper into tiny cubes and fry in a generous dose of olive oil. Once they have become a light golden brown, add the tomatoes and a pinch of salt and let it cook for approximately 10 minutes.
Boil the pasta rings in a big pot of salted water for approximately 10 minutes.
When the pasta is ready, add the vegetables and sauce and mix all together. Then crush the ricotta cheese with a potato masher and sprinkle it on top of the pasta.
It's delicious!
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GLI ARROSTICINI
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Thin wooden skewers with pieces of lamb or sheep meat, cooked over an open fire Called "furnacella"and often served with "bruschetta" – which is roasted bread rubbed with garlic and topped with extra-virgin olive oil and salt
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Maccheroni alla chitarra is the
most popular food in Abruzzo
region.The pasta dough is made
of eggs and durum wheat and it
is cut into stripes using the so
called "chitarra"(guitar)
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Our region is also famous for the "CONFETTI"
They are small almond sweets
with a crisp sugar coating.
They are used for weddings,
baptism and graduation.
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Turkish recipe SÜTLAÇ
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Sütlaç (Rice Pudding) is a traditional sweet of Turkey;it consists of rice, milk and sugar.
INGREDIENTS
– 1 liter milk
-2 cup of sugar
-3 tablespoon wheat starch
-½ cup of rice
-1 package vanilla extract
RECIPE
-First, cook the rice in enough water.
-Then, boil the milk in an another pot and add the rice.
-After that, add the sugar, vanilla extract and wheat starch.
-Pour the mixture into small bowls.
-Next, pour some water into the baking tray and put the bowls into the tray.
-Finally, cook it in 250 C about 35-40 minutes.
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Turkish recipe LAHMACUN
Lahmacun is a traditional of meal in Turkey;it consists of miced meat, tomatoes,onions, green peppers and a round dough.If you’re a fan of Italian-style pizza, you’re sure to love its Turkish cousins.Lahmacun is considered a Turkish street food. It doesn’t use cheese in the topping. Lahmacun is usually rolled or folded before eating and it is originally from the southeastern part of Turkey . It's a good example of Turkish regional cuisine.
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INGREDIENTS
-For the Dough:2 cups flour1 teaspoon yeast (instant dry),1 1/2 teaspoon salt,1 cup water (warm), 1 tablespoon olive oil
-For the Top:350 grams minced meat, 2 onion, 2 t cloves of garlic, 1 bunch of parsley, 4 tomatoes, 10 green pepper, black pepper, cumin,salt
RECIPE
Put the flour in a large mixing bowl. Add the yeast, olive oil , water and salt. Knead the dough.Put the dough in the bowl and cover it with a cloth or towel. Leave it in a warm place for 30 minutes.
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For the top, grate the onions and tomatoes. Chop the green peppers, parsley and garlics. Add the spices.the mixture is ready.
Turn the dough out on a floured surface and divide it into six pieces. Roll out each piece into a very thin round shape. Spread the mixture thinly on the top of each. Put them in the oven. Bake them in 180c for 25 mins. Serve them warm.
Turkish recipe TİRİT
Tirit is a traditional and famous meal of our region in Turkey;it consists of meat, tomatoes, yoghurt, parsley, salt and beef broth.
INGREDIENTS
*1 kilogram of meat
*3 tomatoes
*A half kilogram of yoghurt
*1 bunch of parsley *Some bread
*A half liter of beef broth
*1 teaspoon salt
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RECIPE
First, cut the meat into small pieces and put them into the pan to cook well and add some salt. Second, dice the bread and put them into the oven about 10 minutes. Third, cut the tomatoes in half and grate them before cook them in another pan. Then, chop the parsley. Next, put some bread at the bottom of the plate. After that, put some beef broth onto the bread to make them softer and put tomato sauce, some yoghurt and some parsley. Finally, it is ready. Bon Appetit!
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*It's always given at wedding cerenomies
Turkish recipe MENEMEN
Menemen is traditional food in Turkey;it consists of tomatoes,onions, green peppers and eggs.
INGREDIENTS
-3 green peppers
-2 tomatoes
-1 onion
-2 eggs
-3 table spoons of oil
-1 tea spoon salt
-1 pinch of black pepper
*It is always eaten at breakfast. It is really delicious
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RECIPE
Fistly, grate the onion.
Secondly, dice the tomatoes.
Then, chop the green peppers.
Next, crack two eggs and in a
small bowl and whisk.
After that,put the oil in a pan and
heat it and add onions, green
peppers and tomatoes into the
pan. Cook them for 5-6 minutes. Add salt and black pepper.
Finally, add the eggs into the pan. Cook them all together for 2 minutes.
Serve it hot with bread and tea:)
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Georgia
Georgian cuisine began about 8000 years ago, is the traditional cuisine of Georgia. Georgian cuisine has similarities with Persian and Caucasus cuisine. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the feast supra (tablecloth) is so important in Georgia. Supra is offered spontaneously to relatives, friends or guests. Every supra has its tamada (toastmaster), who gives the toast and entertains the guests.
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Beige is a traditional Georgian sauce made with walnuts, garlic and spices. Serve with grilled chicken or ghomi.
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Recipe Ingredients
400 grams of walnuts
3 cloves garlic
1 tbsp dried coriander
1 tsp yellow flower
1 tsp foreign seasoning
1 tbsp ground red pepper
50 ml. water
1 tbsp vinegar (optional)
Salt to taste
Steps to prepare a recipe
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Composition:
400 g of beef and 100 g of pork soft, fatty meat
1 head of onion
1 bunch of parsley
1 bunch coriander
Ground black pepper
Salt
Khinkali
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Preparation:
Put the meat, onions and herbs in the meat grinder, mix as much water as the meat absorbs, add the pepper and salt to taste.
Dough:
Dissolve salt, 1 egg in 1 liter of water and knead a cool dough. Leave the dough for a while. Then roll it into a thin layer, pressing with a circular wooden cutter. Roll out each piece again.
Put one tablespoon of the meat mixture on each circle of dough and roll it out. Wrap the wrapped khinkali one by one in boiling salted water so that the khinkali rises to the surface of the water, boil for 5-7 minutes.
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Khachapuri
1 kg of flour
10 g of yeast
15 g of sugar
10 g of salt
50 g butter
400 ml of water
60 ml of oil
1 kg of Imereti cheese
1 kg of sulgun
3 eggs
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Preparation:
Put the flour in a large bowl. Make a hole in the flour by hand. Separate yeast, salt
And dissolve the sugar in 200 ml of warm water. Drain the butter. Pour in the flour
Yeast water and melted butter. Add salt. From the edges of the pit
Slowly mix the flour by hand with the liquid and knead into a homogeneous dough. If the dough is dry
Come out, mix a little water. Finally, mix the oil, cover with a lid and stand
Bill to pack in place. Knead the puffed dough with oil by hand 2 times, fifteen times
At minute intervals. Grind the cheese on a large grater, beat 3 eggs and beat well
By hand. Add salt to taste. Divide the puffed dough into 300 grams
As teams and rounded off. Put 300 grams of egg cheese in the middle
Ginger, roll out the dough and roll it out. Sprinkle with each flattened khachapuri
100 g of grated sulgun and bake in the oven at 250 degrees.
Special Dishes of Calabria
IC Ardito-Don Bosco
Lamezia Terme
Italy
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GRISPELLE
Grispelle is a yeast raised doughnut, made with potatoes and traditionally served at Christmas. You can eat them together with ham, salami, cheese.
LAMEZIA TERME - ITALY
IC ARDITO-DON BOSCO
INGREDIENTS:
1 kg potatoes, 1 kg flour, 1 yeast cube, 300 ml warm water, 30 grams of salt
PROCEDURE:
Boil the potatoes in salted water, mash them. Put the flour on a surface, make a hole in the centre and add all the ingredients; Knead gradually and form homogeneous dough. Put the dough to rest until doubled in size. Once leavened, make donuts and fry them in large pot with olive oil.
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IC ARDITO-DON BOSCO
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I FRAGUNI
A deliciously traditional Calabrese dish that is made on the Saturday before Easter and then served on Easter Sunday.
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IC ARDITO-DON BOSCO
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INGREDIENTS: FOR BASIC DOUGH: 1 kilo of flour - 200 grams of potatoes - 200 grams of lard - 25 grams of brewer’s yeast
FOR THE FILLING: 500 grams of cottage cheese - 250 grams of grated parmesan - 250 grams of grated pecorino cheese - First salt cheese – Salami – Parsley - Salt.
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I FRAGUNI
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LAMEZIA TERME - ITALY
IC ARDITO-DON BOSCO
I FRAGUNI
PROCEDURE
TO MAKE THE BASIC DOUGH: Put the flour in a bowl and add the potatoes already boiled and mashed, the lard and the yeast previously disolved in a little warm water. Knead gently and then form balls and let them rise. Then roll them out in a round shape.
TO MAKE THE FILLING: Put the various types of cheese, ricotta, salami, parsley and four whole eggs in another bowl. This mixture must be dry and well compact. Then distribute it on the dough and pinch the sides of the disc of dough with your fingers, to obtain the classic star shape of FRAGUNI. Bake them at 160° for 20 minutes.
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IC ARDITO-DON BOSCO
VRASCIOLE I CARNE E MULINGIANI
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These aubergines meatballs are typical of Calabrian Cuisine. The crunchy outside is just the beginning of your tasteful experience!
IC ARDITO-DON BOSCO
INGREDIENTS:
700 g minced meat (pork and beef)- 10 aubergines -5 eggs -1kg of stale bread -Garlic -Parsley -Basil -A lot of pecorino cheese –Salt -Oil
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LAMEZIA TERME- ITALY
IC ARDITO-DON BOSCO
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PROCEDURE: Put the stale bread divided into pieces in a bowl and add some water or milk and let it soak. Once the bread is softened, remove it from the bowl and squeeze it . Cut the aubergines into halves and put them in boiling water for 10 minutes. Then drain and allow to cool. Chop the aubergines finely. Put them in a bowl, together with the bread, the eggs, the parsley , the chopped garlic, the pecorino cheese, the black pepper, the salt and the minced meat. Mix everything, until you obtain an homogeneous dough. Then form some oval balls. After that, take a pan and fill it with oil. When the oil is hot, put the meatballs inside. Remove them when they become brown and let them dry..
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IC ARDITO-DON BOSCO
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ISTITUTO COMPRENSIVO PESCARA 8
TYPYCAL DISHES FROM OUR REGION
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Italian recipe from Abruzzo region
PASTA ALLA PECORARA
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INGREDIENTS
– Pasta rings
– Bell pepper (red)
– Courgette
– Eggplant
– Carrots
– Onions
– Peeled tomatoes
– Ricotta cheese (made from sheep's milk)
– Pecorino cheese (grated)
– Olive oil
– Salt
Sheperd’s Pasta is traditional of the Abruzzo region;it consists of rings of fresh pasta with a sauce.
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