I.C. "PASCOLI FORGIONE"
SECONDARY SCHOOL
SAN GIOVANNI ROTONDO (FG)
"Carangi" with honey and toasted almonds
INGREDIENTS:
6 whole eggs,
3 tablespoons sugar,
100 gr. of extra virgin olive oil,
00 flour, (the one that takes the dough, about 1 kg.),
150 gr. of white wine.
Simmer in a pan, for about 3 minutes, white wine and sugar. Pour the flour, add the other ingredients and knead to get a smooth dough.
Roll out the dough, make the rosettes and fry them in olive oil.
Fava beans and chicory
INGREDIENTS
400 grams of peeled dried fava beans. (To soak at least 12 hours before cooking),
400 grams of wild chicory,
extra virgin olive oil, salt and water q.s.
Cook the fava beans, depriving the skin and make a sort of purée.
Boil the chicory, drain and dress with oil and salt.
Add chicory to mashed fava beans.
"Pancotto": stale bread with wild vegetables
INGREDIENTS
homemade stale bread,
2 large potatoes,
800 g of field soup,
2 onions,
a clove of garlic, a sprig of parsley,
a glass of extra virgin olive oil, hot pepper.
Saute the oil, minced garlic, pepper, chopped parsley in a skillet. Add the drained vegetables and cook them all stirring well.
Finally add the stale bread cut into small pieces and stir.
Sauce with meat chops
INGREDIENTS
8 slices of veal or horse meat
150 g grated Pecorino cheese Rodez, 50 g grated Parmesan, 2 cloves garlic, minced, chopped fresh parsley, salt, pepper, 1 kg peeled tomatoes, 1 glass of water, 1 onion, olive oil, 2 bay leaves, 1 pinch nutmeg, 1 cup red wine Negramaro, 16 toothpicks.
In the center of the slices of meat add a handful of cheese, chopped parsley, a pinch of minced garlic, salt and pepper, then roll the narrow slice to form a roulade. In a saucepan heat the oil, add the onion, saute the chops and add the tomato sauce.
Our cheese: "mozzarella" and "caciocavallo"
The typical cheese of our town is "mozzarella" cheese and "caciocavallo" cheese.
"Caciocavallo" owes its name to the ancient custom of hanging the cheese linked in pairs with a strip of string, "horse" of arranged wooden perches near the hearths to allow drying.
"Mozzarella" is a dairy product made of spun paste. Mozzarella owes its name to the operation of mozzatura accomplished to separate from mixing individual pieces during the workmanship, as evidenced by its old name: mozza.
"Orecchiette" with turnip tops
INGREDIENTS
500 g of turnip greens,
2 tablespoons extra virgin olive oil,
2 cloves garlic, 1 fillet of anchovies in oil, Chili pepper, salt,
160 g of orecchiette (homemade pasta).
Boil water for pasta, salt it and throw the orecchiette.
Five minutes from the end of cooking, throw into the pot along with the pasta also the leaves of turnip and 2 minutes from the end of cooking even flowers.
Eel with chicory
INGREDIENTS:
4 medium-sized eels
1 kg of chicory, 3 tomatoes, a small bunch of parsley, ½ red pepper, a glass of white wine, 1 clove of garlic, 1 white onion, a chili pepper, oil and salt.
Cook the chicory in boiling water with salt. Drain it and add oil and garlic. Clean the eels and cut them. In a pan add oil, onion, sliced tomatoes, peppers cut into slices, chopped parsley and chilli. Fry for a few minutes, then add the eel and salt. Finally, add a glass of white wine. Finish cooking the vegetables in the pot with eel.
ENJOY OUR FOOD
I.C. "PASCOLI FORGIONE"
SAN GIOVANNI ROTONDO
I.C. "PASCOLI FORGIONE"
SECONDARY SCHOOL
SAN GIOVANNI ROTONDO (FG)
"Carangi" with honey and toasted almonds
INGREDIENTS:
6 whole eggs,
3 tablespoons sugar,
100 gr. of extra virgin olive oil,
00 flour, (the one that takes the dough, about 1 kg.),
150 gr. of white wine.
Simmer in a pan, for about 3 minutes, white wine and sugar. Pour the flour, add the other ingredients and knead to get a smooth dough.
Roll out the dough, make the rosettes and fry them in olive oil.
Fava beans and chicory