Recipes 2010

Patrols2010

Country	NSO	Town	Patrol	Photo	Recipe
BOSNIA AND HERTZEGOVINA	SIBiH	Sarajevo	Olympikus		Stuffed onions (sogan dolma) Groceries: - 600 grams of onions - 100 grams of onions to be stuffed - 400 grams of mince beef meat - 80 grams of rice - 2-3 spoons of fat - one egg - salt - pepper - mashed tomato - some sour cream - 0.5 liters of sour milk Preparation: Mix mince meat, chopped onions, rice, two spoons of fat, some pepper, and one egg. Than prepare onions to be stuffed by boiling onions in water for short time to soften (previously cutting of ends of onions), than pouring out hot water and putting cold one. Use your fingers to squeeze out layers of onion. Throw away outside layer together with its peel. All layers of shallow onion are to be stuffed with prepared stuffing mixture. Than you put all stuffed onions in casserole, cover it with water, add some sour cream and mashed tomatoes press with plate or some coverlid and boil it slowly at a low heat. Cooked sogan dolma can be sauced by dried paprika. Sogan dolma is usually served with sour milk.
CZECH REP.		Susice	Smoulove		ŘÍZEK 4 slices of meat (pork or chicken) flour 2 eggs 2 spoons of milk breadcrumbs salt pepper oil Beat the slices of meat. Salt and pepper them. Mix the eggs with milk. Cover the slices with with flour, dip into eggs and cover with bread crumbs. Put them on a pan with hot oil and fry on both sides. You can serve it with boiled potatoes, french fries or you can put it between two slices of bread and take is as a lunch on a scout trip.
		Susice	Zirafaci		BRAMBORÁK - POTATO PANCAKE 6 big potatoes 2 eggs 1/2 cup milk 2-3 cloves garlic 6 spoons of flour pepper salt marjoram oil Grate potatoes in a bowl, add hot milk and flour, pressed garlic, spice and salt. Mix it. Pour it on hot oil and form thin pancakes. Fry them from both sides.
		Stary Kolin	Starykolinaci		Potato pancakes 3 potates 3 tablespoons of flour 2 eggs salt, spice (marjoam) or 2 slices of garlic 1. peel and shred potatoes 2. mix potatoes, flour, eggs, salt and spice in bowl 3. fry pancakes in oil from each side for few minutes (to golden and crispy)
		Zapy	Vlabolas		Option 1: GARLIC SOUP (servings :4) Ingredients: 2 liters broth or water 1 tablespoon marjoram 2 medium potatoes,diced 2 tablespoon parsley, chopped salt, pepper 4 slices of dark rye bread 6 cloves garlic 1 tablespoon caraeay seeds, crushed 2 tablespoon butter or lard 150grams of ham 1)Mash the garlic with salt 2)Place the garlic and salt in a large pot and add the water or broth. Slowly bring the water to a boil, reduce heat and keep on a simmer .Add the crushed caraway seeds, potatoes, marjoram, ham,butter or lard .Simmer, uncovered, till the potatoes are tender, about 15 minutes. Add freshly ground black pepper and some more salt if needed. 3)Fry the slices of bread in bacon drippings or butter till golden brown. Place a slice of bread in each soup bowl and ladle the garlic soup over it. Sprinkle on parsley. Option 2: Favourite Christmas Eve dinner 1kg boiled potatoes (boiled in skin, then peeled) 3 hard boiled eggs 2 tablespoon vinegar 2 or 3 boiled carrots,chopped 1 small cucumber salt,pepper, oil- not olive, sunflower is more suitable 1 onion 3 spoon of mayonnaise chopped parsley ½ cup of cut up ham 0)Boil Potatoes in the skin and let them cool down ; peel them 1)Dice the potatoes, ham and the hard boiled eggs 2)chop the onion, pickles and parsley,carrots, cucumber 3)Gently mix all of the ingredients together, gradually adding the oil, vinegar, salt, pepper 4)Add the mayonnaise in and stir lightly PS: it tastes the best when you eat it the next day! We usually eat fish with this salad (carp is very traditional ). Very popular is fried chicken breasts and another option is schnitzel . Ingredients 6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed 1/2 teaspoon salt 1/3 cup all-purpose flour 1/4 cup dried bread crumbs 1 egg 1/4 cup milk 3 tablespoons oil Directions Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with salt. Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat. Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately.
		Kralovice	Koaly		CURD CAKE Ingredients: Cake - 150 g of flour (mild) - 50 g powdered sugar - 100 g butter - 1 yolk - 1 teaspoon of grating lemon peel - 0,5 teaspoon of baking powder Filling - 250 g of curd (cottage cheese) - 120 g powdered sugar - 2 eggs - 1 spoon of raisins - 1 teaspoon of vanilla sugar Top of the cake - 4 eggs - 100 g sugar - 100 g flour (mild) Instructions: 1) Mixed all the CAKE ingredients, make smooth dough. 2) Put it into an oven for 10 minutes. 3) In the mean time mix FILLING ingredients (rinse the raisins with warm water). 4) Take out the baked dought from the oven and spread the mixed FILLING on the surface. 5) Put it into the oven again. 6) Meanwhile separate yolks from white of the TOP eggs. 7) Whip these whites gradually with the TOP sugar, till you have stiff froth. 8) Then mix it with the TOP yolks and flour. 9) This mixture spread on the baked cake. 10) Then bake it till the cake becomes golden-bright.
		Horni Slavkov	Fenix		Roasted pork with liberty cabbage and hairy dumplings. Ingredients (for four persons): 500grams of pork meat, two middle onions, 500 – 750 grams of liberty cabbage, five middle potatoes, five rolls, some salt, caraway and lard (or vegetable oil could be used instead) Directions: 1. Roasted meat: Chop one of the onions and roast it on a bit of lard in a coverable pot over medium-high heat until it is translucent. Cut pork meat into one inch cubes and add it to the roasted onion. Spice up with a tea spoon of salt another of caraway and if you want add a pinch of ground pepper. Cover the pot and stew it for at least 20 minutes. After that put the uncovered pot into the preheated oven (392F) and bake the meat until it gets golden. 2. Hairy dumplings: Cut rolls into half inch cubes. Raze potatoes. And mix it into the dough. Make ball dumplings a bit smaller than tennis ball. Put them into boiling salted water and boil them for at least 20 minutes. 3. Liberty cabbage: Chop the second onion and roast it as at the first time. Chop the cabbage because the default pieces could be too long and add it to the roasted onion. Pour some water into it and stew it under a cover until the cabbage stops to be crackled. Season it by some sugar not to be too sour and a bit of salt. At the end remove the cover and boil away spare water. Serve up with the dumplings cut into half and meat and cabbage on side. Pour the dumplings by gravy.
		Kralupy	Delfini		Lard pancakes Mix milk with flour. Add yeast, oil, lard and eggs. All stir well. We put on hot pan with oil. Pancake about 1 cm thick fry until golden on both sides.
			Jestrabi		Beef with tomato sauce and dumplings Ingredients: 40 g butter 1 kg Beef 50 ml oil 8 balls of black pepper 8 balls allspice 4 cans of tomato paste salt 1 box of bouon 1 to 2 onion 1 teaspoon mustard seeds 40 g flour sugar Thyme bay leaves For dumplings 1 kg flour 1 teaspoon of sugar 2 eggs 20g yeast 2 older breadrolls 20g salt Beef washed, along with the cube bouon give into the pressure pot and a little over an hour it cook until tender. Peel onions, cut into small cubes and fry until it’s dark (but carful not to burn it). When the onion‘s brown, add the puree with spices and about 5 minutes stirring continuously cook. Thus prepared base pour broth of boiled meat. In addition to the butter and flour to prepare a dark roux, which mix into sauce. We let simmer about 15 minutes and strain through a fine sieve. Creamy tomato sauce to taste osladíme, salt and can be administered. Dumplings: Put 100 ml water in a cup, add yeast and sugar, let it leaven. Dice the breadrolls. Meanwhile mix flour with salt, add eggs and the leavened yeast. Work the dough. If its too dry, you can add warm milk (or water). Finally, add the diced breadroll. Leave it in a warm place for about half na hour, covered with a dish-cloth. Then divide the dough into equal parts (3 or 4) and put them in a pot of boiling water. Boil for about 20 mins, then take out of the water. Prick the dumplings. Then you can cut them into silces and serve.
			Kopretiny		Potato salad Ingredients: 6 bigger potatoes 1 small root celery 2 carrots 3 parsleys 3 eggs 1 can green peas 1 glass gherkins mayonnaise mustard salt pepper Wash the potatoes, boil them (unpeeled) and let them cool. Boil the eggs. Put the onion into boiling water for a while, so it doesn’t ferment in the salad. Boil the celery, carrots and parsley in salted water. Peel the potatoes, and dice them along with the celery, carrots and parsley carefully into small pieces. Add green peas (dry), a little mustard, diced gherkins, onion, mayonnaise (amount so that the salad is neither too thick, nor too thin. Add salt and pepper to taste. It is recommended to let the salad „sit“ in cold till the next day.
			Pomnenky		Roast pork with cabbage and dumplings For roast pork 600g pork meat (with fat) 1 bigger onion 200 ml broth salt, pepper For stewed cabbage 1 cabbage 10g lard 1 big onion 50g sugar 4 spoons of vinegar salt, caraway seeds For dumplings 1 kg flour 1 teaspoon of sugar 2 eggs 20g yeast 2 older breadrolls 20g salt Rost pork: Put salt and pepper on the meat, put it in a pot, and add the onion, cut to small pieces. Add the broth. Cover the pot and roast for about 30 mins. If necessary, add hot water. When the meat is soft, you can cut it in steaks and its ready to be served. Stewed cabbage: Cut the cabbage to small pieces. Fry the onion (cut to small pieces) on the lard till it’s sweet, then add cabbage. Mix well, add some water and let it stew till the cabbage is soft. Flavour with sugar, salt, vinegar and caraway. Dumplings: Put 100 ml water in a cup, add yeast and sugar, let it leaven. Dice the breadrolls. Meanwhile mix flour with salt, add eggs and the leavened yeast. Work the dough. If its too dry, you can add warm milk (or water). Finally, add the diced breadroll. Leave it in a warm place for about half na hour, covered with a dish-cloth. Then divide the dough into equal parts (3 or 4) and put them in a pot of boiling water. Boil for about 20 mins, then take out of the water. Prick the dumplings. Then you can cut them into slices and serve.
		Trebic	Vydry		Devil´s fried bread (Topinky) It´s our favorite food, especially on the scout summer camp. Ingredients: 1) A loaf of bread (Depends on hunger of participans) 2) Butter 3) A clove of garlic (or two) 4) A home-mnade strawberry marmelade Instructions: 1) Cut your bread into thin slices 2) Spread butter on bread (on both sides) 3) Put this slice of bread on warm caboose or on warm pan 4) Do the fried bread (when it has gold color and it´s crunchy enough) 5) Apply garlic on both sides of fried bread 6) Put the home-made marmelade on one side 7)Bon apetit!!! Note: I know that cthe combination of garlic with marmelade is a little bit unusual but if you don´t try it, you can´t believe it´s very very tasty!!!
		Hluk	Svisti		Potato pancake 2 eggs marjoram (origanum) 1 kg of potatoes 2 - 3 clove of garlic salt black pepper 5 spoons of milk 120 g smooth (plain) flour or just flour 150 g oil Take the potatoes, wash them and peel them off. Then shred the peeled potatoes on the grater. Put shredded potatoes into the bowl and add flour, milk and both eggs. Sherd the garlic and put it in to the mixture. Now add some spice - put marjoram, pepper and salt in - it should taste quite spicy. Mix it all together - the mixture in the bowl is your pancake dough, now. Put oil on the pan. When it is hot, make a pancake from the mixture. Fry it on the oil until the pancake has golden colours. Enjoy the meal, both warm or cold is possible!
		Pteni	Claws		Czech Pancakes Ingredients • 4 large potatoes • 1 yellow onion • 1 egg, beaten • 1 teaspoon salt • 2 tablespoons all-purpose flour • ground black pepper to taste • 2 cups vegetable oil for frying Directions 1 Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. 2 Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together. 3 Turn oven to low, about 200 degrees F (95 degrees C). Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
GREECE	SHP	Chios	Kingfishers		Handmade pasta recipe... 1 kilo flour 1/2 teacup of olive oil 1/2 spoon salt and water you put the flour in a bowl and make a hole in the middle. you place the oil, the salt and the water and you knead. then, you cut the dough and create golf size balls. you take each ball and you create the pasta. you leave the pasta to dry in clean towels for 1-2 hours and then you can bowl them
GREECE	SHP	Athens	Parrots		TZATZIKI (greek sauce) yogurt cucumber garlic vinegar salt oil you slice the cucumber and the garlic as small as possible. you put it with the yogurt and you mix it all together. you add some vinegar, salt and oil... you can taste it with bread or combine it with meat
IRELAND	SI	Naas	Lions		Irish Stew Ingredients 1.4kg lamb shanks or middle neck of lamb Handful of parsley stalks 3 large onions, peeled 500g carrots, peeled 6 black peppercorns 3 very large floury potatoes, peeled Salt and pepper Leaves from 3 sprigs fresh thyme Finely chopped fresh flat-leaf parsley, to serve Method Put the lamb in a large saucepan with the parsley stalks, 1 onion (halved), 1 large carrot (halved) and the peppercorns. Cover wwith water, bring to the boil and skim. Turn the heat down to a simmer, cover and cook the lamb over a very gentle heat until it is completely tender and almost falling off the bone. It should take about 1-1 and 1/4 hours. Remove the lamb from the stock and strain the stock. Cut the remaining carrots into small chunks, the potatoes into big chunks and the remaining onions into half-moon shaped slices. Put these into a clean saucepan, add the stock and season with salt and pepper. Cook until the vegetables are tender and the potatoes have partly fallen apart, stirring from time to time. You need them to fall apart in order to thicken the stew. While the vegetables are cooking, remove all the lamb from the bones and cut it into large, irregular chunks. Add the meat to the stew along with the thyme leaves, salt and pepper.
			Cobra		Traditional Irish Breakfast Ingredients 1 packet of Irish sausages 1 packet of Irish bacon One pack of black pudding One pack of white pudding 4 eggs 2 tomatoes 4 boiled (cold) potatoes 1 can of Irish beans White pepper Knob of Irish butter Place a knob of Irish butter on a frying pan (there is a noticeable difference in taste when you use Irish butter over cooking oil) over a medium heat. Fry the bacon until it is done the way you like it. Try not to cook it crispy. Keep the Irish bacon soft and well browned. Place a large plate in in a warm oven. Place cooked bacon in oven.(use a paper towel on the plate to absorb excess fat from the bacon.) Place sausages on the frying pan again cook until golden brown all around, place in oven with bacon. empty the beans into sauspan and place on a low heat. Slice the pudding 1.5ch thick and place on pan and cook as before. cut the potatoes like the pudding 1.5cm thick and fry until golden brown on both sides.cut the tomato into quarters and fry for a few for a moment. finall fry the egggs to your taste. note where necessary add butter to your fan as needed. This breakfast is great washed down with irish tea and serve with brown bread.
			Panther		Irish Boxty A Traditional potato dish, Boxty was cooked on a cast iron griddle over an open fire. you can cook in a non-ridged or in a non stick pan. Ingredients (serves 4) 225g fresh grated eaw potatoes, sqweezed in paper towel 225g mashed potato 225 g plain flower 1 tsp baking powder a pinch of salt 30 g butter, melted 1/2 cup of milk oil Method mix the grated and mashed potatoes together Sieve the flower, baking powder and salt together, add to the potato mixture with the melted butter. Add a little milk and stir until you have a dough. Knead on a flowered surface gently to bring evcerythinh together. Pull the doug into four pieces, flattwn each into a cake. Score the dough into quatrers making sure not to cut it. Cook on an oiled pan over a gentle heat until it is golden brown, then turn and cook on other side. serve on its own, or with a fried egg on top.
			Polar Bear		Irish Stew Ingredients 1.5Kg lamb Bouquet of parsley, thyne and bayleaf 3 large onions, finely chopped Salt and freshly ground black pepper 3 - 4 carrots, chopped into bite-size pieces. 1 small turnip, chopped into bite-size some small new potatoes, peeled and quartered 75 g Cabbage, shredded Finely chopped parsley and dash of Worcester Sauce. To Cook Remove the meat from the bone, trim off all the fat and cut into cubes. keep the bone, place the meat in a pot, cover with cold salted water. Bring to the boil,drain and rinse the lamb. In a fresh pot put the meat, bones, bouquet of herbs, onion seasoning, carrots, turnip and cover with water. Simmer gently for one hour. Skim off the foam as it rises. (This is very important for the final flavour and appearance of the stew.)Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add in the cabbage. When the meat and vegetables are cooked remove the bones and bouquet for herbs. Stir in the chopped parsley and a dash of Worcester sauce. Serve in a deep bowl with soda bread.
ITALY	AGESCI	Rome	Lupi		Bucatini alla Amatriciana The best food of my region, lazio, is "Bucatini alla Amatriciana". The "Bucatini" are a kind of pasta like spaghetti but these are larger and they have a hole in the middle. This is the recipe for two people. You need: 1) 180 grams of bucatini 2) 1/2 liter of tomatoes sauce 3) 100 grams of diced bacon 4) oil and salt Recipe: put a pot full of water on the stove. While the water is boiling, put the bucatini into the pot without break them. Wait fifteen minutes and the bucatini are cooked. Remove the water from the pot and put the bucatini in a big dish. Sauté the diced bacon with oil and salt in a pan. After pour the tomatoes sauce, too. When the fried is ready put the fried in the big dish that has just been filled with the bucatini. Mix the all and your bucatini alla amatriciana are ready. If you want, you can put also pepper for giving more flavor.
			Pantere		Carbonara Ingredients: pasta ( spaghetti), bacon, eggs(one every two people), pecorino (a special cheese), oil, salt and pepper Method: Cook the spaghetti in salted boiling water, meanwhile cut the bacon into little cubes. Put the oil into a large pan and fry the bacon until golden brown, put the pan aside but keep it hot. In a bowl beat the eggs, the cheese (pecorino)and a good pinch of pepper. Return the pan to the cooker over moderate heat, drain the spaghetti, stir rapidly into the pan with the bacon, add the egg and cheese mixture, the eggs will cook immediately when they are mixed into the hot spaghetti, do NOT allow the spaghetti to cook after the egg mixture as been added. Serve at once on hot plates if you want sprinkle the rest of the cheese on top.
			Albatros		Pizza margherita Ingredients for 4 people (4 pizzas) Water 600 ml Flour 1 kg Yeast 50 gr 6 tablespoons extra virgin olive oil Salt 20 gr 2 teaspoons sugar for the dressing (this is for a pizza margherita) 12 basil leaves 600g buffalo mozzarella Extra virgin olive oil Approximately 700 ml thick tomato sauce Sale To begin to prepare the dough for the pizza you have the flour on a pastry board (or in a large bowl) and make a hole in the center. Take a glass bowl, pour a glass of warm water, sugar, and then crumble in the two cubes of yeast (or dried yeast) and stir to melt thoroughly. Put the mixture in the center of the flour water and yeast, then, in part, dissolve 20 grams of salt in another glass of lukewarm water, add also the flour, along with oil and then start to mix. Continue to knead until to obtain a smooth and soft but substantial, with which it forms a ball that you are going to set in a large bowl (remember that the dough will double its volume), well sprinkled with flour on the bottom. Cover the bowl with a clean cloth and store it in a warm place and away from drafts, such as the oven off at home. Wait until the dough has doubled in size (it takes about 1 hour - 1 hour and 1 / 2) and then proceed to draw up the dough for pizza.put the tomato puree into a bowl and season with 4 tablespoons of oil and salt. When the dough has risen divide it into 4 pieces, take one hand and stretch it to form a circle with a diameter of about 30 cm that sink into the pan, lightly greased and sprinkled generously with the tomato sauce with a little 'oil Ages and mozzarella coarsely chopped or cut into slices, bake in preheated oven for about 15 minutes at 250 degrees. Just pull the pizza from the oven, sprinkle with fresh basil leaves and serve immediately.
		Palermo	Condor		Panelle Siciliane - Chickpea pancakes • 1 liter water • 14 ounces chickpea flour • 1 spig of finely chopped parsley • Vegetable oil for frying • Salt and Pepper to taste Dissolve the chickpea flour in salted, warm water stirring lightly so that no lumps form. Put the saucepan over the heat, add the parsley and the pepper. Mix well until it starts to thicken. Using a wooden spoon, spread a small amount of the mixture out on a platter or plate creating a very thin layer. When the mixture has cooled down, remove and cut into small triangle shapes. Deep fry in hot vegetable oil.
		Palermo	Lupi		PASTA CON LE SARDE the "Pasta con le sarde" is a Palermitan food of Arabic origin. Ingredients for 4 people: 1kg of mountain fennel 2 onions 3 salty anchovies 50g of sultanas (grape) 50g of pines 1 sachet of saffron 500g of fresh sardines 500g of Bucatini (pasta) oil salt Procedure: Put the raisins soaked in warm water.Cut the fennels into pieces,and boil in salted water and then drain,keeping the water from boiling.Cut the onions and fry in a large pain,so add to the fried the pulped anchovies.Clean the sardines,removing the head,the tail,the fishbone and the innards, then cut into pieces and brown them with the fried anchovies and onions.Add the cooked fennels,salt and cook everything on low heat for about 10 minutes.Put the raisins,the pines and the saffron and and cook for another five minutes mixing well.Cook the bucatini in the fennels'water and and drain when they are just cooked,then add the dressing and mix thoroughly.Wait ten minutes and serve.
		Verona	Tigers		"Lesso e pearà" a typical recipe of our region, Veneto INGREDIENTS (for 4 people): -mixed meats (beef muscle, chicken, sausage); -350 grams of bread toasted and grated; -60 grams of beef marrow and/or veal; -50 grams of butter; -3 onions; -2 bay leaves; -a carrot; -celery stalk; -parsley bunch; -salt; -black pepper. PREPARATION: Boil the meat (keeping separate the sausage) in boiling water with odors taking aside two onions. Let soften in a pan with butter the chopped onions, add the bone and let it melt. Then add the breadcrumbs and cook over low heat adding the broth a little at a time and stirring frequently. After an hour, the sauce should be smooth and soft, add salt and coarsely ground pepper and very plentiful. Serve meats and sauces very hot.
		Senigallia	Lions
			Falchi		"Spaghetti alla carbonara" for 2 people Boil 4 litre of water with 2 spoonful of salt. When the water is boilling, put 200 gram of spaghetti and wait for 8-9 minutes. During this, fry lightly 80 gram of bacon for 2 minutes. Finally, put spaghetti and bacon in a container, mix all and eat.
			Panda		"Olive all'ascolana" Ingredients: 50 big green olives 2 eggs a little of grated bread a little of flour peanut oil FOR THE STUFFED 100g of swine meat 50g of beef 1 onion 1 stalk of celery 1 carot a glass on white wine 3 eggs 30g of butter a little of grated parmigiano a little of parsley nutmeg 1 lemon chop the onion, the stalk of celery and tha carot. put them in the oil and add meat. sprinkle some wine and add parsley and the butter. cook it for 20 minutes. put it in the meat grinder and then add eggs, parmigiano, nutmeg, lemon peel and mix it well. Stone the olives and fill them with the stuffed just made. pass them in the flour and then in the beaten eggs and finally in the grated bread. fry them in a pan. And taste them.... they are delicious,aren't they?
			Volpi		Pizza 600 grams of flour 2 teaspoons of sugar and 2 teaspoons of salt 500 grams of hot water (more or less) 50 gramme of yeast knead all the ingredients together, adding the salt only at the end you should get a soft and not sticking dough dress the dough as you want with mozzarella, tomato, oregano, salt and oil. put it into the oven at the hottest temperature for 10-15 minutes, until your pizza is well coloured.
		Salzano	Albatros		Tiramisù, a energetic cake First you whip the cream and keep aside. Then in two tureens, you whip the egg whites until stiff froth and the yolks with 100 grams of sugar. To the latter, you must add the mascarpone, mix well, and add the cream previously mounted, rum and egg whites. You have to mix everything well until mixture is smooth and dense. You prepare now the weak coffee, just ready add some sugar and pour it into a bowl. You soak the sponge fingers quickly one by one and arrange on the bottom of a baking dish. Cover the biscuits soaked in coffee with cream and mascarpone previously achieved, you do another layer of biscuits with coffee, cover again with the cream mixture and continue to use so until all the ingredients. The last layer should be completely cream. Put the pan in the refrigerator for at least 3 hours before serving, sprinkle the tiramisu with plenty of unsweetened chocolate powder.
		Gibellina	Pantere		ARANCINI DI RISO Ingredients for 15 arancini: 500 gr. of rice 1 small envelope of saffron 350 gr. of mixed trita meat (also with pig) 150 gr. of peas little ones 200 gr. of tomato sauce 150 gr. of cheese (better if caciocavallo) 3 eggs 200 gr. of flour 400 gr. of bread crumb In order to prepare the arancini it is before necessary to cook the rice in a pot being added during the boiling the bustina of saffron. When it will be ready and yellow, you add two or three oil spoons in order to avoid that it can turn out gluey too much because of the starch and successively the caciocavallo. Turns all with a spoon and left to rest while prepared the filling. In the pot fry a trita meat and fixed of knows them and pepper, add the tomato sauce and at last the peas that you will have cook. To this point you can take the rice and make some of the balls of the dimension of a small orange; with a spoon insert in the center of arancino the filling of meat with the peas, there to cover the arancino you can pass it in the flour and successively in the blinked egg with taking of it knows them. Passages then in the bread crumb and you fry carefully in olive oil.
		Venezia	Tigri		Pizza napoletana 4 tb - Active dry yeast 3 tb - Salt 4 1/4 c - Flour (all-purpose) 1/2 c - Extra virgin olive oil pn - Sugar 5 tb - Warm water -----TOPPING - NAPOLETANA PIZZA--------- Garlic, chopped Tomatoes, canned, peel/slice Anchovy fillets Oregano Salt Fresh ground black pepper Buffalo-milk Mozzarella PREPARATION OF DOUGH: 1. Sprinkle the yeast and half the sugar on the warm water in a small bowl. Stir until yeast dissolves. Let stand until mixture is dubbly. 2. Put most of the flour and the salt into a medium bowl. Stir in the yeast mixture and oil and keep stirring until a smooth soft dough forms. 3. Knead on a floured surface, using as much of the remaining flour as necessary to form a stiff elastic dough. Place dough in a large greased bowl, cover and let rise in a warm place until doubled in volume (30 to 45 minutes) and not sticky. While the dough is rising, prepare your topping sauce. 4. Punch down dough. Knead briefly on lightly floured surface to distribute air bubbles; let dough rest 5 minutes longer. 5. Flatten dough into circle on lightly floured surface. Roll out from center towards edges to form a flat round, then place in a greased 12-inch pizza pan. Sprinkel dough with extra virgin olive oil. 6. Pour preferred topping over pizza dough and bake in oven preheated to 220C(450F) until golden brown (about 20 minutes). Cut into wedges and serve.
		Piacenza	Kobra		Pisaréi e fasò INGREDIENTS white flour breadcrumbs, salt water, butter oil boiled beans, pepper tomato paste, lard parmesan cheese. PREPARATION 1/2kg Place flour into a mound on the axis, pour the water and 2 hg of bread crumbs, previously blanched in boiling water (hot milk or broth), everything worked well until dough is soft and form bisciette half an inch or so. Detached from pieces that, crushed lightly with the right thumb and detached take on the appearance of small dumplings. Now prepare the seasoning with butter, oil, an onion and a piece of bacon chopped. In saucepan, add a certain amount of bolotti preedentemente boiled beans, a little 'pepper and salt and let cook over low heat, adding a little' tomato sauce diluted in warm water (or broth), bring to full cooking, adding if necessary, water or broth. The sauce should be velvety. Cook the pisaréi in plenty of salted water and, as they come to the surface, drain and pour into a bowl and toss with the sauce obtained and, as desired, with grated Parmesan.
		Schio	Castori		Cotolette alla milanese Ingredients: • 6 veal cutlets with bone • 1 egg • breadcrumbs • 100 gr butter • Salt • Flour Preparation: Pass the veal in the flour first, and than in the egg, to finish with the bread crumbs. Fry on both sides in the butter.
		Schio	Pantere		PASTA AL RAGU' DI CARNE: For 4 persons 400gr pasta hard wheat 300gr mincead meat tomato sauce onion garlic 1 carrot 1 stem stick extra vergine oil salt, pepper, oregano. EXECUTION: PASTA: cook the pasta in abundant salt water. RAGU': wither garlic, onion, carrot, stem stick in abudant extra vergine oil. Add mincead meat and cook until it changes the color. Add tomato sauce, salt, pepper, oregano and cook for 1,5 hours.
		Bolzano	Volpi		Canederli Ingredients: •3/4 pound (300 g) day old white bread, diced. •2/3 cup (150 ml) warm milk •1 1/3 pounds (600 g) fresh spinach •A medium onion •3 tablespoons butter •1 clove garlic •2 small eggs •Salt & freshly ground pepper •3-4 tablespoons flour Preparation: Dice the bread quite finely and put it in a bowl; stir in the milk and let the mixture rest covered. In the meantime wash the spinach well, removing roots and overly coarse stalks. Heat the spinach in a pot with just the water remaining on the leaves until it wilts, then drain it, squeeze it dry, and mince it. Peel and finely dice the onion. Melt the butter and sauté the onion until it is translucent. Crush and add the garlic, then the spinach, and cook, stirring, for about 5 minutes to drive off excess moisture. Lightly whisk the eggs and incorporate them, together with the spinach mixture, a pinch of nutmeg, and salt and pepper to taste, into the bread. Let the mixture sit for a half hour longer. Set a pot of lightly salted water to boil. Mix just enough flour into the bread mixture to firm it up. Wet your hands and shape the mixture into 8-10 canederli. Simmer them for 20-30 minutes and serve, with a little melted butter, flakes of Parmigiano, and, if you like, freshly diced ripe tomatoes. Note: The amount of flour required depends upon how moist the mixture is, and you may need considerably more than the 2 tablespoons specified here. To determine if you have enough flour in the mixture begin by cooking one canederlo. If it holds, fine. If it dissolves, remake the canederli, adding more flour to the bread mixture.
		Brescia	Cervi		TIRAMISU Ingredients: 500gr Mascarpone cheese (approx. 1 lb.) 6 pasteurized eggs 2 packages savoiardi lady fingers 3 Tablespoons sugar 2 shots (2 oz) Cognac or Brandy 8 espresso sized cups of coffee (about 14 oz) 4 Tablespoons powdered unsweetened cocoa. Preliminary Steps: Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature. If at this point you've decided to use coffee instead of espresso, take the coffee you've made and drink it. Then make espresso. Separate egg yolks and whites. Mixing: In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl. In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while. Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites. Quickly dip a savoiardi in the espresso bowl. To get the right amount of espresso on the savoiardi, lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the pan sugar side DOWN. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi. Assembly: Build a layer of dipped savoiardi across the bottom of the pan. If some of the savoiardi do not look 'dark' from the espresso, spoon a few more drops of espresso on the savoiardi. Any espresso left in the bottom of the pan will be absorbed by the savoiardi. Too much espresso will turn the fingers into a soggy mess. Spoon a layer of egg/mascarpone mixture across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1cm. (3/8in.) thick. Dip another layer of savoiardi and lay them on the mascarpone mix. Layer them as before, sugar side down. Drip espresso on the savoiardi that don't look dark from the coffee. Spoon a second layer of egg/mascarpone mixture across the second layer of savoiardi. Use the remaining mascarpone mix. The layer should be about 1cm. (3/8in.) thick. Sift cocoa on top of the second mascarpone layer. Scoop a tablespoon of cocoa into a small sieve. Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa. Refrigerate for at least 4 hours before serving. The Tiramisu will taste quite good for several days if refrigerated.
		Catania	Seagull
		Conegliano	Vega		PASTA E FASOI • 2 tablespoons light olive oil • ¼ cup diced pancetta • 2 bay leaves • 1 teaspoon oregano • 1 teaspoon thyme • 1 teaspoon rosemary • 1-2 teaspoons salt • 1 teaspoon freshly ground black pepper • 1 cup chopped onion • 1 cup chopped carrots • 1 cup chopped zucchini • 2-4 cloves garlic – minced • 2 (15 ounce) cans white beans – drained and rinsed • 2 cups canned, peeled tomatoes in sauce • 2 cups water • 1 quart (4 cups) chicken stock • 1 ½ cups ditalini pasta Pasta e Fagioli Directions 1. Place the olive oil into a large stock pot. 2. Place the pot on the stove and turn the heat to medium. 3. Add the pancetta, and cook until it starts to brown slightly. 4. Add the bay leaves, then stir in the oregano, thyme and rosemary. 5. Add the onion, carrots and zucchini, and sauté for 5-7 minutes. 6. Add the garlic and cook for one more minute. 7. Stir in the beans, tomatoes, water and chicken stock. 8. Add salt and pepper to taste. 9. Bring the mixture to a boil, then stir in the pasta. 10. Turn the heat down to medium and cook for approximately 8 minutes, or until the pasta is al dente. 11. Remove the bay leaves from the soup, and serve immediately. 12. Leftover pasta e fagioli can be stored in the refrigerator for up to one week, or in the freezer for up to one month. Recipe Tips and Suggestions 1. Use the back of a mixing spoon to break up the tomatoes, after they have been added to the soup. 2. Alternatively, roughly chop the tomatoes before adding them to the soup, for a finer texture. 3. For a vegetarian version of Pasta e Fagioli, leave out the pancetta, and substitute vegetable broth for the chicken broth. 4. Ditalini is the traditional pasta shape used to make pasta e fagioli. Any type of dried pasta, such as spirals, shells or elbow macaroni, can be used if desired. 5. Pancetta is a type of dry cured, processed meat. Any type of processed meat; such as salami, pepperoni, ham, or even bacon, can be used in place of the pancetta. 6. Other varieties of beans, such as cannellini, garbanzo, or black beans can be used in place of the white beans.
		Genova	Aquile		Tagliatelle with Tomatoes and Mushrooms sauce: Ingredients: -500gr. of flour -4 eggs -fizzy water -6 (or more) tomatoes -100gr. of dried mushrooms -a clove of garlic -some rosemary Put on yhe table the flour and broke on it the eggs. Begin to work it and add one or two spoon of fizzy water. Continue to work it until the dough will become compact. Now roll out it and cut it up into stripes of about 0.5mm large. Put them in a pot which contais boiling water and let them cook for ten-fifteen minutes. Sauce: peal down tomatoes and put them in a pot with a clove of garlic and some rosemary. When the tomatoes will become a sauce, add mushrooms and let them cook in that sauce for twenty minutes. Attention: the sauce must be blended often. now put the sauce on the pasta and.... enjoy it
			Castori		Pansoti al sugo di noci INGREDIENTS: 1 quantity pasta all'uovo, containing milk grated Parmesan or pecorino cheese, to serve HERB FILLING: 225g/8oz chopped mixed greens 3 tablespoons chopped parsley or chervil 1 tablespoon chopped fresh marjoram or oregano 2 spring onions, finely chopped 115g/4 oz ricotta cheese 3 tablespoons grated Parmesan or pecorino cheese 2 tablespoons soft white breadcrumbs salt and freshly ground black pepper SALSA DI NOCI: 115g/4 oz walnut pieces 40g/1-1/2 oz pine nuts, toasted 2 tablespoons soft white breadcrumbs 2 tablespoons water 1 small clove garlic, chopped 115g/4 oz ricotta cheese 2 tablespoons grated Parmesan cheese 125ml/4oz extra-virgin olive oil salt, to taste Make the pasta according to the directions. Wrap in cling film and set aside. FOR THE HERB FILLING: Place the greens in a saucepan with 3 tablespoons of water and simmer until tender, stirring occasionally. Transfer to a sieve and press out as much moisture as possible with the back of a wooden spoon. Finely chop the greens, herbs and spring onions in a food processor. Add the cheeses, breadcrumbs, and salt and pepepr to taste; process until well combined. Roll out half the pasta dough on a floured surface until very thin. Cut in half and place heaped teaspoons of the filling evenly over one half, spacing the mounds 5cm/2in apart. if the pasta seems dry after placing the filling on top, brush between the mounds with water. Cover with the other half of the pasta and press well around each mound to seal. Cut into 5cm/2 in squares with a fluted pastry wheel or a knife. Lift onto a clean cloth. Repeat with the remaining pasta and filling. (If using a pasta machine, pass the dough through on the widest setting and finish on the second narrowest. Roll and fill two strips at a time so the pasta is as moist as possible for a good seal.) Set aside, uncovered, for 30 minutes. If not to be cooked within 30 minutes, cover with a clean cloth-they should be cooked within 2 hours. FOR THE SALSA DI NOCI: Place all the ingredients in a food processor and process to a thick sauce. Bring a large saucepan of salted water to the boil. Add the pansotti, about 10 at a time and boil for about 8 minutes, until just tender. Remove with a slotted spoon and place in a colander. When the last batch is cooked, return all the pansotti to the saucepan and return to the boil. Drain immediately in a colander. Divide the pasta between warm plates and top with 2 heaped talbespoons of walnut sauce. Enjoy your meal with one of the most typical dishes of the Genoese tradition.
			Gazzelle		Rose Syrup Once the syrup was a constant presence in every kitchen pantry of Genoa, and particularly in Valle Scrivia was widespread cultivation of roses from syrups which were found not only in the gardens and orchards, but also in parks and mansions monasteries, known for their medicinal properties. recipe: Ingredients: 300 g of petals, 1 liter of water, 1-1.5 kg of sugar. Preparation: Clean the leaves from any insects, dust and leaves and put them to soak for 24 hours in boiling water. Then filter, squeeze the petals and weigh them: for every liter of product add 1 kg, 1.5 kg of sugar. Now put everything back on the stove and bring to a boil. Boil for about 15 minutes. Important: The syrup must not cook and the temperature must be reached in the shortest time possible. To taste, add the zest of a lemon washed and a carton of vanilla. It 'a good idea to bottle the syrup of roses hot for better preservation of the product, it does not use any type of artificial preservatives, there is a risk of "bloom" (mildew).
			Giaguari		Focaccia genovese Basic Recipe 1 1/2 cups water 4 TBS olive oil 4 cups bread flour (read our flour page for more) 2 tsp salt 2 tsp dry active yeast Add the water and olive oil, then cover the liquid with flour . Add the salt (half each in two corners), then make small well in the middle of the flour and add the yeast. Start the dough cycle, which will last for roughly 90 minutes. Coat an oval or square metal baking dish, roughly 9" x 13" and 2"-3" deep liberally with olive oil. Take your dough and gently stretch it until it is roughly the shape of you pan, lay it in the pan, and push it into the corners to fit. Giggle the pan back and forth to make sure the bottom of the dough is coated and slides smoothly. Cover and let rest of an hour, or until it has risen by half. Push down an interesting pattern of indentations using your fingers, coat the top with yet more olive oil to fill the indentations, and bake in a moderately hot brick oven. If your fire is bright and your dome hot, you might want to wait for it to cool down. Depending on your oven temperature, your focaccia should cook for somewhere between 20 and 30 minutes.
			Albatros		Mozzarella in a carriage Ingredients: - white bread -mozzarella g.240 - flour - 2 eggs beaten -oil for frying Recipe: Put a slice of mozzarella cheese between two bread the same size and shape, so that no bait, floured these sandwiches, press them and put them in the beaten eggs with a little milk; turn them often until all liquid will be absorbed, even at the sides. Fry in hot oil, but not smoking, two at time, making them brown on both sides. Drain and serve immediately golden.
		Imola	Antilopi
		Lecco	Fennec		Pizza For the pizza dough Combine in the bowl of a mixer equipped with a dough hook: * 1 cup milk * 1 cup hot water * 2 T dry yeast * 2 t sugar or honey * 1 T olive oil Add to the liquid ingredients: * 4 cups flour (I use a combination of white all-purpose and whole wheat) * ¾ t kosher salt Using a dough hook mix until the dough comes together, adding more flour as necessary. Once it comes together, dump it out onto a floured workspace and knead by hand until smooth. Rub surface with olive oil, place in an oiled bowl and cover well with plastic wrap. Let sit about an hour until doubled. Punch downm, knead briefly, and let it rise a second time until doubled. Knead again and divide into 3 equal sized portions. Knead each ball until smooth, cover with a cloth or plastic wrap, and let sit at least five minutes before rolling out. Preparing the pizzas * Preheat oven to 500°, putting your pizza stone in first if you’re using one. * Sprinkle a baking sheet with a thin layer of semolina * Roll out one of the dough balls as thin as you like it (use a rolling pin to get it pretty thin, then you can stretch it with your fists. When you’ve got it as thin as you can get it, place on the prepared pan. * Baste the dough with the olive oil/garlic (see MISE EN PLACE on the recipe page) * Ladle about ¼- ½ cup of the pureed tomatoes onto the dough and spread out evenly using the back of the ladle * Sprinkle with kosher salt, chiffonade basil and chili flakes (crush them between your fingers as you sprinkle them on the dough) * Top with as much mozzarella as you like, usually between ¼ and ½ pound per pizza. The low fat version of 2-3 ounces low fat mozzarella also tastes great. Slide the whole thing in the oven for five and a half minutes or until the crust is slightly browned and the cheese is a little browned. If you're not using a stone the baking time will likely be a bit longer - just keep an eye on it. * Cool slightly, slice, and serve.
		Lecco	Gabbiane		The Pizzoccheri is the typical dish of the tradition of Valtellina, famous in Lombardia region and very appreciated especially in the cold months. The Pizzoccheri, born in Teglio ( Sondrio district)is a special kind of pasta, similar in shape of the worldwide famous tagliatelle, but made with a dark kind of flour. To respect the traditional recipe would be essential the use of the Valtellinese Cheese Bitto and to use fresh Pizzoccheri. This recipe in our area has always been used and had a huge success. It is a first dish, very rich and substantial so Pizzoccheri be considered a “complete” dish. Ingredients For 6 people : A pair of tufts of green verza, 4/5 medium-size potatoes, 1 big red onion, 500/600 gr of Pizzoccheri (purchased buckets or done in the house), some leaf of sage, 250 gr of cheese Bitto or Casera, 200 gr of gated Parmesan(another tipe of cheese), 200/300 grs of butter (if the Bitto is used it is preferable to reduce the butter), fresh garlic. Preparation: -Vegetable preparation: wash with care and cut into large pieces the leaves of verza. Peel and wash potatoes and cut them to small cubes. -How to cook vegetables: Put all vegetables, and boil them for about 15 minutes in salty water. -Fried of butter and onion: in the meantime put the butter, the sage and the onion halves in a casserole. You can put also garlic. Let the butter melt slowly. - cheese preparation: is preferable to cut Bitto in flakes to guarantee its completely melting. -Cooking Pizzoccheri: Add to the vegetables (after 15 min. of boiling) the Pizzoccheri and you continue the cooking for other 10/15 minutes. If the Pizzoccheri are fresh you check that they are well cooked (you can see it, when inside there is no more white pasta). -Flavour Pizzoccheri and vegetables: drain the Pizzoccheri and the vegetables, therefore put the Pizzoccheri and the vegetables in the casserole with butter melted inside (after taking away onions). -How add cheeses: mix well Pizzoccheri and vegetables with cheese and butter, add the grated Parmesan. You serve hot. -Alternative: This last passage can be varied. After having drained Pizzoccheri and vegetables in a heat-resistant pan one layer of Pizzoccheri and one of cut cheese, and repeat until all ingredients are in. Sprinkle with parmesan cheese and finally pour the gilded butter. Let it in warm oven for 10 min. Bon appetit! Enjoy your meal!
		Monza	Swallows
		Naples	Lion
		Trento	Scoiatolli		ZELTEN- Zelten is a typical cake in Trentino.. so here is the recipe.. Cooking time: 1 hour Difficulty: *** Ingredients, amounts for 6/8 people: • butter: 3 ½ oz • candied citron peel: 3 ½ oz • white flour: 1 lb 7 oz • dried figs: 3 ½ oz • walnut kernels: 4 ½ oz • crushed coriander: • 'grappa' (spirits made from the residue of a wine-press): 2 glasses • milk: ½ pint • beer yeast: 1 oz • almonds: 4 ½ oz • pine-nuts: 3 ½ oz • salt: • orange peel: • eggs: 3 • tiny sweet raisins similar to currants: 3 ½ oz • sugar: 3 oz Preparation: Put 200 g. (7 oz) of flour into a mixing bowl, add the beer yeast and crumble up, mixing into the flour; add enough warm milk, a little at a time, in order to obtain a fairly soft dough. Form the dough into a ball and cut the shape of a cross into it with a knife. Then put it into a floured mixing bowl, cover with a cloth and leave in a warm place to rise. Blanche the almonds in boiling water, peel them and chop one part of them finely, leaving the other part whole and putting to one side. Chop up finely also the walnuts, leaving some kernels to one side and thinly slice the candied lime peel and the figs. Place all these ingredients into a (terra-cotta mixing bowl along with the washed sultanas, the pine-nuts, the grappa and the ground coriander seeds. Allow the fruit to soak and soften in this way for 1 hour. Once the dough has risen, becoming double its original volume, place it on a pastry board, adding a further 200 g (7 oz) of flour. Knead energetically, adding enough warm milk to obtain a soft dough, and then return it to the floured mixing bowl. Cover with a cloth and keep in a warm place to rise for a second time. Beat 80 g. (3 oz) of butter with a wooden spoon and add two egg yolks, one at a time, and the sugar. Then put the risen dough on the pastry board, kneading a little, and add the previously prepared butter, a little salt, the remaining milk and 100 g. (3 ½ oz) of flour. At this point, form a ball again with the dough and put aside to rise for a third time. Put 100 g. (3 ½ oz)of flour onto the pastry board, adding the grated rind of the orange and the fruit, drained well of the liquor. Once the pastry has risen again for the third time, put it onto the pastry board and knead it well, slamming it down hard onto the working surface. Then add it to the flour and to the fruit, continuing to knead it until the flour is mixed in well. Divide the pastry into two parts, making each part into the shape of an almond. Put the two pieces of pastry on a greased baking tray and decorate them with the almonds cut into four pieces, and with the walnut kernels. Leave the pastry aside in a warm place to rise for the last time (20/30 minutes); after this time, paint the surfaces with beaten egg yolk. Put into an oven preheated to 180° C/350° F/Gas Mark 4 for about 1 hour. It should be served cut into very thin slices. ..now help youself =)!
		Terlizzi	Pantere		Orecchiette you should begin by weighing out two parts durum wheat semolina and one part flour (to get the proportions right you really will need to use a scale; I would suggest 1/4 pound (100 g) flour -- a cup -- and 1/2 pound (200 g) semolina, which will be less than 2 cups in volume). Mix warm water into the flour until you obtain a firm dough, which you will want to knead quite well; I would suggest 10-15 minutes. Roll the dough out into finger-thick snakes. Using a knife, cut a round the size of a thumbnail and spread it out across the work surface with the knife (the cutting and spreading should be one motion), then flip the pasta with a flick of the thumb; doing so will make the center of the bit of pasta form up into a dome, and the oreccietta is done. Continue making orecchiette until you have finished with the dough. Then you can decide how to eat them and what with: 1 example: Prep Time: 20 minutes Cook Time: 30 minutes Ingredients: • 1 pound (500 g) broccoli florets • 1/4 pound (100 g) salted ricotta, grated (if you cannot find salted ricotta, substitute Pecorino Romano for it). • 2 cloves of garlic, minced • A small bunch parsley, minced • 1/2 cup grated cheese, either all Parmigiano or half Parmigiano and half Pecorino Romano • 1/4 cup olive oil • Pepper to taste (salt should not be necessary) • 1 pound (500 g) orecchiette or other short firm-walled pasta, e.g. farfalle (butterflies or bow ties) Preparation: Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
		Scandicci	Condor		Panzanella ingredients: -extra-virgin olive oil -salt -1kg of stale bread -some leaves of basil -5 tomatoes -2 onions -2 cucumbers -vinegar Preparation put to soak the bread for 20 minutes. after it bring out and break in littles pieces in a salad bowl.cut the vegetables and put them in the salad bowl. dress with salt,extra-virgin olive oil and vinegar. BON APPETTIT!
		Torre del Greco	Colibri		Neapolitan Pizza The secret of a good pizza is in the simplicity of a well leavened dough, prepared and well cooked: whatever we put on must be of good quality. These rules will exalt pizza, which, steaming and fragrant, is baked with grace and skill. Choice of raw materials: To get a quality product, raw materials should always be fresh or well preserved and have the following characteristics: Water must be potable; The yeast can be used fresh or dried; Use only sea salt; The flour to make a delicious pizza is called Manitoba. If you can’t find any, you can use half dose of "O" flour and half dose of "00“flour. The recipe for good dough is: 1 l. water 2 kg of flour 20 g of fresh yeast (7 of the dry) 50 g of sea salt A dough according to the recipe would produce 3.070 kg of prepared meals, sufficient to prepare 4 trays suitable for a bakery from home. The dough To make the dough, prepare two containers large enough so that you will have one in each half of the flour. Pour the water into the two containers where the salt has dissolved in each with the yeast; pour the saline solution in a container of flour and yeast solution in the container. Mix separately until they became two consistent compounds , then add the two mixtures, and finish kneading until the dough will be smooth, and velvety and At this point we can proceed with the cutting of the dough to form lumps of weight according to the desired thickness you want to have in the pizza after cooking. Before proceeding, put the dough in a refrigerator at 2-6°C to proceed to the maturing of the dough, according to the set temperature you’ll need from 24 to 6-8 hours. The rising The rising consists in making the dough rest for about 3 hours at constant temperature (23° C), an operation which allows the yeast to produce gases that make the dough swell. Leavened the loaf will be lying in the pan with the finger pressure to obtain a homogeneous layer that will arrive at the sides of the container, of course, to lay the same before the pasta should be oiled lightly. At this point the tomato sauce must be spread on the dough. The cooking The cooking is the last operation but it is very important because it allows, if properly executed, to exalt all the quality of the product. In a home oven cooking temperature will be set to an average of 250°C for a time ranging between 12-15 minutes. For these reasons, the cooking must be done in two different times: Bake for about 8-10 minutes just over the pasta with tomato, whether red or just coated with oil. Remove the pan from the oven, make the stuffing according to the recipe you want to achieve, then put the pan in the oven to finish cooking the pasta and ingredients with the remaining time. The pizza must be eaten fresh from the oven. Enjoy your Meal!
		Mazara del Vallo	Pantere
		Padova	Tigri
		Trapani	Tori		La ricetta della cassata siciliana Ingredienti per 10 porzioni: - un pan di spagna da 26 cm di diametro - 400 g di pasta di mandorle, di cui i 2/3 colorata con colorante per alimenti farcia: - 300 g di ricotta di pecora - 100 g di zucchero - 100 g di cioccolato fondente copertura: - 350 gr di zucchero a velo - 1 albume - 3 cucchiai di succo di limone - una stecca di vaniglia - poche gocce di colorante alimentare - 100 g di frutta candita bagna: - 2 cucchiai colmi di zucchero - scorza di limone grattugiata Preparazione: Passare al setaccio la ricotta (o frullarla) e aggiungere lo zucchero a velo e i pezzetti di cioccolato. Mescolare bene in modo da ottenere un composto omogeneo. Preparare la bagna facendo ridurre della metà 2 cucchiai colmi di zucchero e 200 g di acqua, insieme alla scorza di limone grattugiata, quando si è raffreddata aggiungere 2 cucchiai di maraschino. Preparare la glassa a freddo di copertura per la cassata mescolando con un frullino elettrico l'albume, lo zucchero a velo e il succo di limone, fino ad ottenere un composto omogeneo. Rivestire uno stampo per da 24 cm con la pellicola trasparente, e stendere la pasta di mandorle colorata (che costituirà la sommità della cassata), in modo da ottenere un disco di un paio di centimetri più largo del fondo dello stampo, e posizionarlo sul fondo dello stampo stesso. Spianare col mattarello la pasta di mandorle colorata a fogli dello spessore di circa mezzo centimetro e tagliarle a rettangoli dell'altezza dello stampo e di 4 cm di larghezza. Fare lo stesso con quella non colorata. Foderare i bordi dello stampo alternando la pasta di mandorle colorata con quella bianca. Tagliare a pezzi irregolari il pan di spagna e bagnarlo con la bagna, disporlo dentro lo stampo, quindi riempire con la crema di ricotta, coprire il tutto con la pellicola e far riposare una notte. Girare lo stampo e sformare la cassata, coprire infine la cassata con glassa di zucchero e disporvi sopra la frutta candita come decorazione.
	CNGEI	Firenze	Civette		Pizza Be creative with toppings for this pizza - use your favorite vegetable and meat toppings. Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: * DOUGH * --- * 1 package active dry yeast (about 2 teaspoons) * 1 cup warm water * 1 teaspoon sugar * 2 tablespoons olive oil * 2 1/2 cups all-purpose flour * pinch salt * Topping: * 1 can (8 ounces) tomato sauce * browned ground beef or Italian sausage, broken up * 1 can sliced mushrooms, drained * thinly sliced green pepper and onions, optional * 1/2 cup grated Parmesan cheese * 1 to 2 cups shredded Mozzarella cheese Preparation: Add yeast to the water and stir until dissolved. Add sugar, oil, flour, and salt. Set mixing bowl filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza pan or cookie sheet. Layer toppings on dough in order listed. Bake at 400∞ for 15 to 20 minutes.
			Pipistrelli		Tiramisu Ingredients * 6 egg yolks * 1 1/4 cups white sugar * 1 1/4 cups mascarpone cheese * 1 3/4 cups heavy whipping cream * 2 (12 ounce) packages ladyfingers * 1/3 cup coffee flavored liqueur * 1 teaspoon unsweetened cocoa powder, for dusting * 1 (1 ounce) square semisweet chocolate Directions 1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. 2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. 3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. 4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
			Scoiattoli		Lasagne Ingredients: * 8 ounces lasagna noodles * 2 tablespoons salt for cooking water * 1 tablespoon olive oil * 16 ounces low fat ricotta cheese * 8 ounces sliced Mozzarella cheese * Sauce , below * 1/3 cup grated Parmesan cheese Sauce: * 1/2 cup finely chopped onion * 2 cloves garlic, minced * 3 tablespoons olive oil * 1 pound ground chuck or round * 1 large can (28 ounces) tomatoes * 1 can (6 ounces) tomato paste * 2 teaspoons salt * pinch cayenne pepper * 1 teaspoon sugar * 1/4 teaspoon dried basil * 1 bay leaf * 2 cups water Preparation: Start sauce about 30 to 45 minutes in advance. SautÈ onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncovered, for 1 hour. Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325∞ for 45 minutes. Serves 6.
			Procioni		Spaghetti Carbonara The eggs in this recipe cook when they come in contact with the hot pasta. If you are concerned about food safety, use pasteurized eggs for the ultimate safety. You can use other meats like pancetta or ham instead of the bacon, or just leave it out altogether. Prep Time: 0 hour, 10 minutes Cook Time: 0 hour, 15 minutes Ingredients: * 1 lb. spaghetti pasta * 8 slices bacon, cut in half crosswise * 4 egg yolks * 1/2 cup heavy cream * 2 cloves garlic, minced * 1 cup grated Parmesan cheese, divided * 1/8 teaspoon ground nutmeg * 1/8 teaspoon white pepper Preparation: Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash. Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, garlic, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended. When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings. Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately. Serves 4
		Livorno	Api
			Canguri
			Giraffe
			Granchi
			Pinguini
			Pipistrelli
MALTA	TSAM	Victoria	Raven		Figolli are traditional Maltese Easter sweets. The word figolla is most probably a corruption of the Italian word ‘figurine’ which means shapes or figures. Figolli are sweet pastry shapes filled with an almond paste. They are then iced and decorated and given as gifts at Easter time. In Malta special metal shapes are used to cut out the shapes. You can design your own using shapes cut from cereal boxes and covered with foil. Shapes used are those of birds, fish, ducks, lambs and hearts. Each figolla is around 25 to 28 cm wide. Pastry (for 2 figolli approximately): 500g plain flour, sifted 200g sugar 200g margarine 2 egg yolks grated rind of 1 lemon water to bind Make the pastry by rubbing in the margarine into the flour until the mixture resembles breadcrumbs. Add the sugar and the grated rind. Beat the egg yolks and add to the mixture. If needed add a little water to form a dough. Chill for 1 hour. Filling: 200g ground almonds 200g icing sugar 2 egg whites almond essence Place the almonds and the sugar in a bowl. Mix well with a fork. Add a few drops almond essence. Bind with the beaten egg whites. Method: • Roll out the pastry onto a floured surface. • Using figolli cutters, cut out your shapes. You will need two pieces of each shape as they will be sandwiched with the almond paste. • Put the first shape of pastry on a greased and floured baking tray. • Cover with a layer of the filling about 1cm thick. Leave about 1cm at the edges uncovered. • Brush this edge with milk and place the 2nd piece of pastry on top. • Press the edges together. Brush the top lightly with milk. • Bake in a moderate oven for about 20/25 mins or till golden brown. Place them on a rack to cool. Decoration: Coat with glacé icing (in one or more colours) or melted chocolate. While the icing is still soft put a small Easter egg on each one. Figolli can also be decorated with silver balls or icing in a different colour. Enjoy!!
		Zebbug	Cheetah		Soppa ta' l-armla (Widow's Soup) Ingredients for four persons: 100g onions 100g potatoes 100g corgettes 150g peeled tomatoes 200g ricotta 125g peas 125g cauliflower 50g tomato paste 4 eggs 4 cheeslets Method Slice vegetables, fry onions. In a pot add all ingredients, except eggs and ricotta, and cheeslets, add salt & pepper and bring to boil. Let the mix simmer until the vegetables are cooked then add the eggs, the ricotta is cut in largish chunks, add cheeslets at the last few minutes of cooking. This is called widow soup in Maltese (soppa tal-armla) Cheeslets are little round white very soft cheese
		Zebbug	Lion		Imqarrun il-Forn (Backed Maccaroni) Ingredients 500 g. macaroni 1 Can of 400g tomato juice 2 hard boil eggs 50 g. grated cheese 400g minced pork 200 g. Corned beef 100 g. onions 3 eggs salt and pepper & mild curry oil 50g butter Method • Peel and chop onions and fry till golden color. • Add meat and continue cooking until brown. • Add tomato juice and corned beef and cook for further 20 mins., meanwhile boil the macaroni in salted water, when ready drain off the water. • When you drain the water, put the macaroni in a dish. • Add the 3 battered eggs , meat sauce, cheese, the 2 chopped hard boiled eggs and seasoning to the macaroni, mix everything together. • Prepare a butter greased pie dish and put the macaroni in the dish and bake for 40 – 60 minutes in a medium hot oven. • Cover the dish with an aluminum foil.
		Siggiewi	Cobra		Baked Stuffed Courgettes: Notes * Oven Temperature 190C, 370F, Gas Mark 5 * Every portion has 202 calories Ingredients * 1kg courgettes * 200gr onions finely chopped * 100ml water * large tomato finely chopped * 1 tsp paprika * 200gr mince meat * 2 tbsp fresh bread crumbs Stainless steel or ovenproof dish Method 1. Clean the courgettes in a bowl full of water and cut them in half lengthwise. 2. Scoop out the centre of the courgettes with a teaspoon and keep it aside to be mixed with the mince. 3. Put a litre of boiling water in a saucepan and blanch the courgettes halves for only 4 minutes. 4. Remove the courgettes from the boiling water and refresh with cold water. 5. Put 100ml of water in a saucepan and simmer the chopped onion together with the tomato and paprika till the onion is soft. 6. Add the finely chopped centres of the courgettes together with the mincemeat. 7. Cook over moderate heat while occasionally stirring for around 6 minutes or until the meat is cooked. 8. Remove from heat and allow to cool. 9. Add the breadcrumbs to the mixture and stuff the courgettes dividing the mixture evenly. 10. Place the courgettes in a dish and add some water. Cook for 35 minutes in an oven, which you would have previously heated. 11. Serve with either boiled potatoes or rice together with tomato sauce.
		Siggiewi	Rhino		Figolli (Easter Figures) Ingredients: For the pastry: • 400g margarine • 800g flour • 200g sugar • 3 egg yolks • half a tsp grated lemon rind • water to bind For the filling: • 400g sugar • 400g ground almonds • 1 dsp orange-flower water • 3 egg whites Method: Sieve the flour into a large bowl and rub in the margarine. Add sugar and lemon rind. Mix in the yolks and enough water to make a stiff dough. Allow to rest. Prepare the filling by mixing the sugar and the almonds, adding the orange-flower water and foding the beaten egg-whites into this mixture. Roll out pastry, and using metal shapes (or cut around cardboard shapes if not available) cut 2 similar shapes for each figolla. Spread a 1 cm thick layer of the almond filling onto half of the pastry shapes leaing a bit of space around the edges, and cover each one with its corresponding half. Press the edges together and bake in a moderate oven until golden, app. half an hour. Allow to cool, cover and decorate with colourful icing or molten chocolate
PORTUGAL	CNE	Viseu	Viriato Exploradores
		Ponta Garca	Acor		Cozido das furnas (Portuguese Meat Stew) - Cozido is one of the most traditional Portuguese dishes. It’s a rich stew made with different meats and vegetables. Ingredients • 1.5 kg of beef shank; • 1 kg of pork (leg or shoulder); • 1 chicken; • 3 large sausages (smoked meat); • 250 g smoked bacon; • 100 g bacon fat; • 2 large white cabbage; • 16 medium potatoes; • 8 carrots; • 4 turnips; • 1 large cabbage Portuguese; • ground pepper (red pepper local); • salt Preparation: Cut the meat, including chicken, in pieces large. Sausages and bacon bits on a regular basis. Peel the potatoes and cut up some while leaving others whole. Scrape up the carrots and cut them in half lengthways. Take the turnips and cabbage to the rooms. Opens the peppers in half (these are optional). Place in all ingredients in alternating layers in an aluminum pot. The last layer is sprinkled with coarse salt. Smothers it all with cabbage leaves and cover the pan with a lid that ties the wings of the pan. Put in the pan in a bag, which is in turn tied with a long rope. Place the pan in a boiler natural Lagoa das Furnas, slapping up a boiler with a wooden lid and then with the land, leaving the rope out. Five hours later, the stew is ready and cut up the boiler.
		Ponta Garca	Pantera		Octopus stew will fashion the Azores • 2 Octopus (3 kg approx) • 2 Onions • 3 cloves of garlic • 1 bay leaf • 1 spoon (soup) of Tomato Pulp • 1 spoon (soup) of Paprika • 1 spoon (soup) Mass Pepper of the Earth (or ground pepper) • 2 cups Red wine (or smell) • Olive oil to taste • Piri Piri to taste • Potatoes qb Preparation In a pan (or pressure cooker) put the chopped onions and garlic also chopped in olive oil and saute. Let it cook a little and add the paprika, ground pepper, tomato puree, bay leaf and red wine. Finally add the chopped octopus. Add the hot pepper, cover the pan and cook on low heat. When the octopus is almost cooked add the potatoes previously peeled and cut into cubes. True the salt and piri piri. Serve hot, accompanied by salad.
		Baixa da Banheira	Aguia		Caldeirada (Portuguese Fish Stew) - The Portuguese fish stew, caldeirada, was created by the crew of the typical River Tagus barges (fragatas) that used to move all sorts of goods around the Lisbon harbour and upriver. The caldeirada was cooked aboard with the different kinds of fish they could catch, onions, tomatoes, green peppers, parsley and served over bread slices. Caldeirada à Fragateira is one of the most popular.caldeirada.gif Ingredients · 1 kg mixed fish · 36 cockles, washed and shelled · 1.5 litres (6 cups) water · 2 onions, · 2 garlic cloves · Green peppers · 100 ml olive oil · Parsley · Salt and pepper · 6 slices of bread, Preparation Wash, clean and cut up the fish and the cockles. Slice the onions and crush the garlic cloves. In a large pot, heat the oil, add the onions and colour slightly; add the garlic, the parsley, the green peppers, the salt and the pepper. Add the water and bring to a boil. Put the fish in the broth, reduce the heat and wait for the water to return to the boiling point. Add the cockles and cook for 5 minutes. Remove from the heat, correct the seasoning and serve on a bed of bread slices dried in the oven.
		Baixa da Banheira	Castor		Tomatada de ovos – Eggs with tomatoes 2 dl olive oil 2 onions 2 pieces of garlic Half a kilo of tomatoes 6 eggs Salt and pepper Slice onions and take in a frying pan with olive oil to the cooker until mid raw cooked add chopped garlics. Peal the tomatoes, remove seeds and add to the fry. After all slighted cooked, add raw eggs on top, cook slightly uptill the yolk is kept raw but the white is fully cooked. You can eat with boiled or fridge potatoes.
		Lisbon	Tigre		Pastel de Nata INGREDIENTS: • FOR MASS • 300 gr of wheat flour • 250 gr margarine for puff pastry • salt and water • FOR THE FILLING • ½ liter of milk • 9 egg yolks • 10 tablespoons (packed) brown sugar • 1 sachet of instant custard; • 1 tablespoon (tea) of wheat flour; • 1 tablespoon (tea) Cornstarch (corn starch); • 1 stick of cinnamon; • 1 lemon peel; • 2 tablespoons (tea) vanilla extract powder; • Cinnamon or sugar to taste. PREPARATION: Mix the flour, salt and water, work the dough to give the league. Slice margarine into 3 parts. Spread the dough, sprinkle over it 1 / 3 margarine and roll up like a carpet (jelly roll). Repeat this two more times to finish the margarine. At the end let rest 20 minutes. Then cut the dough into squares of 2 cm thick, and place each square on a flat pan suitable for this type of pastry (it should be as big as those of pastel de Belém). Dissolve the sachet of milk-cream milk, not too hot. Bring to a gentle bath in the beaten egg yolks with the brown sugar, milk, cream dissolved in the milk, cinnamon stick, lemon zest, flour, corn starch (corn starch) and vanilla until ready thicken. Remove from heat, let cool and place a portion of the preparation within each forminha that the fill, but not too much. Bake until they are cooked and browned. Sprinkle them if you want, with cinnamon or sugar to taste. Can be served warm or cold.
			Gato		BACALHAU À BRÁS INGREDIENTS: • Olive Oil • Black Olives • Codfish • Potatoes • Onions • Garlic • Oil • Eggs • Pepper • Salt • Parsley PREPARATION: Preheat the cod and shred fine. Cut the potatoes in straw and frying. Separately, sauté garlic in olive oil and chopped onions into thin slices, removing with a spatula when they become translucent. In same oil, fry the cod until a little stiff. Then mix everything well and remove from heat. Beat the eggs, seasoning with salt and pepper and add to prepared. Back to lead the fire, stirring constantly with a spatula until the eggs coagulate, but so are soft. Serve immediately, sprinkled with chopped parsley and decorated with olives.
			Leao		Ingredients: • Calf beef; • half chicken; • 1 foot pork, pork ribs, trotters; • Smoked Ham, sausage (chorizo) , farinheira, salpicão; • Smoked Bacon, bacon; • fresh and smoked pork ears • Portuguese or heart cabbage; • carrots, potatoes, turnips; • salt and olive oil Preparation: In a large saucepan boil all meat. Those meats that are salted should stay under water a few hours, before boiling. Spread the sauce water with olive oil and temper as you wish. By order of cooking time, you should take the meat out of the saucepan, the order is the fowling: 1st the sausages, then, pork meat, and in the end, the well cooked calf beef. In the meat baking water, pour the vegetables. When cooked, remove the Pan from the heat, leaving the vegetables inside. To serve, cut the meats, put in a plate with their vegetables, accompanied with white baked beans cooked in the water of the vegetables, and white rice.
			Raposa		ARROZ DE PATO INGREDIENTS: • 1 medium sized duck • 2 Cups of rice • Bacon to taste • Sausage meat to taste • 1 onion • 2 cloves of garlic • 2 bay leaves • 1 cube broth • Olive oil to taste • Salt and pepper to taste • 1 orange • 1 lemon PREPARATION: Wash, arrange the duck, remove any excess fat. In a pressure cooker boil the duck with chorizo and salt and lemon (put the lemon inside the duck). Reserve. In a pan take place a little olive oil, onion and chopped garlic, bay leaves, bacon cut into pieces and cut the cooked sausage slices. Let browning and add the rice. Fry a little and put warm water. Season with salt and pepper, to taste and add the broth. When the rice is almost cooked place the shredded duck and let the fire until the rice is cooked. Put everything into a clay and bake. Garnish with slices of sausage and bacon. Serve with orange
			Pantera		FEIJOADA INGREDIENTS: • black beans • dried meat • sausage • loin • ribs • “paleta” • pig's trotters • ear • bacon • chili • onions • parsley and chives PREPARATION: Place the meat sauce one day to another, change water 3 times With the bean sauce, cook the meat quickly, drain the water and cut into small pieces. Reserve. Fry the pieces of bacon in its own fat. Fry the onion, add pepper and beans with water enough to cook. Add the meat to the beans and cook until form a thick sauce. Wash, arrange the duck, remove any excess fat. In a pressure cooker boil the duck with chorizo and salt and lemon (put the lemon inside the duck). Reserve. In a pan take place a little olive oil, onion and chopped garlic, bay leaves, bacon cut into pieces and cut the cooked sausage slices. Let browning and add the rice. Fry a little and put warm water. Season with salt and pepper, to taste and add the broth. When the rice is almost cooked place the shredded duck and let the fire until the rice is cooked. Put everything into a clay and bake. Garnish with slices of sausage and bacon. Serve with orange
		Quinta do Anjo	Pinguim		Drunken Pear Ingredients Pear: 8 Sugar: 350 g Red wine: 7.5 dl Lemon: 1 Port wine: 1 cup Cinnamon: 1 stick Preparation Unpeel the whole pears keeping them up and engage in lemon juice. Fill a container with water and add to sugar. It takes the heat. Add in red wine and let it boil. They join the cinnamon stick and lemon peel. Introduced to the pears and allow to cook over low heat until soft. When you are ready to remove carefully to a bowl. Remains in the lumen wine with sugar and joins the Port wine. Let it boil until the syrup present the appearance of syrup. At that time, remove the sauce from heat, and pour over pears.
			Coati		Almond cakes Ingredients 100gr of powdered sugar 100g of ground almonds 60gr butter 1 egg 150gr flour 1 level tablespoon ground cinnamon almonds with skin to decorate Preparation Preheat oven to 180 degrees. Add the sugar and almonds and mix well with electric mixer. Add gradually to butter into small pieces (the mass seems to start to create many lumps but still ...) and the egg. Beat well, add the flour and cinnamon and continue to beat. Making cookies with the dough and place them on a tray a little distant from each other.
			Esquilho		Palmela’s Fogaça Ingredients 1kg loaf mass 1kg of sugar 1kg of flour 50g of cinnamon 1 egg 50g of fennel, 1/2 cup of brandy juice of one orange 100grs lard Preparation Knead the bread dough with melted lard, joins the egg, brandy and orange juice. When well kneaded, add the flour, cinnamon and fennel, until we're one homogeneous mass. Stretches after the dough with a rolling pin and cut into various sizes. Paint with egg and bake in the oven to 200 º.
			Raposa		Coconut Cakes Ingredients 125gr. shredded coconut 250gr. sugar 5 eggs Preparation: Add sugar and coconut, open a hole in the middle put the eggs, mix until you have a homogeneous cream lead to a moderate oven 220 degrees about 15 minutes. Remove when they look golden.
		Redondo	Lince		Ingredients: coriander; salt; bread; olive-oil; boiled eggs; garlic; water; codfish or sardines. Smash and mix all the ingredients in a recepient. Put hot water and slices of bread. The codfish and the boiled eggs are an accompaniment to the dish.
		Redondo	Morcego		Smash the old bread with hot water. Then fry some pork meat in olive and use the sauce to mix with the bread and the asparagus: served with pieces of orange. Ingredients: pork meat; bread crumb; aspargus; garlic; salt; olive-oil.
		Viana	Coati
ROMANIA	ONCR	Bucharest	112 Scouts in Action		Romanian white cake recipe Ingredients: 12 egg whites 2 cups sugar 1 lemon (juice and grated peel) 2 cups flour 10 – 12 chopped walnuts 5 – 6 pieces variously colored rahat lokum (cubed) 1 tablespoon raisins butter to grease the pan Directions: Whip the egg whites, add the sugar little by little. When the sugar has completely dissolved, add juice and peel from 1 lemon, flour (gradually), and the walnuts, rahat lokum and raisins at the end. Grease a bread pan and cover the bottom and sides with well greased paper. Pour the batter in and bake at medium heat, testing with a wooden pick.
			Flipsters		Tripe soup Cooking time: 4 h Ingredients: For 10 servings: 2 kg tripe, 3 liters of water, 1 kg of cow feet, 150 grams of carrots, 150 grams of onion, 100 grams of celery, 50 grams of garlic, 2 grams of pepper black beans, 500 grams of yogurt or sour cream, 3 eggs, 50 grams of flour, 100 ml vinegar, 100 ml oil or lard, salt Preparation: Clean the belly and legs of cow of skin and tendons, rinse thoroughly, boil them, then wash them again with cold water and put them in a pot. Break the legs and put them on the bottom of the pot. Run the belly and arrange the legs. Add water in the pot and boil all with salt. Remove the foam during they are boiling. When the belly is almost boiled, add the carrots, celery and onions, peeled, washed and cut into halves or quarters. Add the cleaned and chopped garlic and pepper. When the belly and legs are cooked remove and cool. Cut the tripe into 4-5 cm long slices. Choose the meat on the legs and slice it too, then put all in the pot of soup, which was slipped and continue to boil. Mix the beaten yolks, yogurt or sour cream and flour. Put the sauce in the pot. Add salt and serve withgarlic sauce. Bon appetite!
			Morning Star		Polenta with cheese and sour cream Boil 2 cups of water. Add 1 teaspoon of salt. Pour (spray) maize (1 cup, continuously) and stir well (very well to avoid agglomeration). Boil for 10 minutes and continue to stir (very well!). When ready, serve hot with cheese and cream. You can add if you wish boiled or fried eggs. Bon appétit!
			Fireballs		So,”mucenci” are made on the 9th March. The ortodox church celebrates “the day of the no-named”, the day for the ones who don’t have a saint name. “Mucenici” symbolize the scarification made at the New Year, celebrated in the old times on the spring equinox. The ingredients are: -125 ml of oil -500 ml of water -1 spoonful of salt - 1 kilo of flour - a cup of ground nuts -1 spoonful of cinnamon -3 spoonfuls of sugar How it’s done: -We boil some water. -The flour is sifted, we make a little hole. -In the hole we pour warm water, oil and the salt. -We make soft dough that is drub for 15 minutes, to make it tender. -We lay the dough on a plateau covered with flour. -We cut it in rings with a big and a small glass. -We let them to dry for 45 minutes. -Then we boil the dried rings for 1 hour in 1.5 l of water. -We add all the ingredients in the recipe and we leave them for 15 minutes. -When everything is ready we add 2 spoonfuls of ground nuts. Bon appetite !
		Dej	Blue Hawks		Polenta (MAMALIGA) with cheese and bacon You take a pot and put water to boil. You must add some salt, and when the water starts to boil, you poor corn flour slowly and gradually, while constantly mixing. You keep on adding until the composition starts to harden a little. You do this while keeping the pot on fire. The final product is called polenta. At the same time, in a frying pan you put small pieces of bacon and start frying them. Take a big round plate and start putting 2 - 3 layers of polenta, cheese and bacon. At the end, on the top layer you poor sour cream. Bon apetit! Or in our language, POFTA BUNA!
		Liesti	Istetii		Cabbage rolls ( Sarmale) 1 large soured cabbage, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 2 large onions, 2 tablespoons rice, 2 tomatoes or 500 mL tomato sauce, salt, pepper, sweet paprika and sour cream (optional). Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream. * When soured cabbage is not available, use cabbage leaves scalded in water.
		Liesti	Visatorii		Coconut cake 1kg. white flour, 5 eggs, yeast, cocoa and coconut oil 200ml. Mix well and bake about one hour.
		Miercurea Ciuc	Soimii de Aur		Polenta served with sour cream Time: 30-40 min Ingredients: 400 g cornmeal ½ spoon of salt 1 and a half liter of water Preparation: put the water and the salt on fire in a caldron that does that does not stick and after it almost boils you put the cornmeal and you mix until it becomes an omogen mixture.
		Pascani	Colibri		Stuffed Peppers Ingredients: - 9.10 pepper; - 1 kg minced meat; - One cup of rice; - A carrot; - One onion; - Tomato paste (how much you want); - Salt; - Knorr (Delikat); - Pepper; - Paprika; Preparation: Cut the peppers off and remove seeds. Half of the onion is cutting into small pieces and put in a pot to quality in little oil, then after it became a little glass offers quality and shaved carrot by the smallest grater. After being hardened to have the pot on fire and put the other half of chopped onion, minced meat, rice and mix everything and season to taste. Fill peppers with this composition and I sit on all the "standing" in a pot. We do a mixture of tomato paste and poured water over peppers and how to cover. We turned a plate over them, then we cover pot, and put them on a medium flame for about 30-40 min. Once we are ready boiled a pot and put in a blanket and leave it for about an hour . We serve it with sour cream and lust.
			K2		Polenta with cheese and sour cream Boil 2 cups of water. Add 1 teaspoon of salt. Pour (spray) maize (1 cup, continuously) and stir well (very well to avoid agglomeration). Boil for 10 minutes and continue to stir (very well!). When ready, serve hot with cheese and cream. You can add if you wish boiled or fried eggs. Bon appétit!
			MCC		SARMALUTZE DIN FRUNZE DE VITZA (Grape Leaf Meat Rolls) 2 or 3 dozen grape leaves (May is the best month). They may be purchased in jars preserved in brine, at Greek, Armenian, etc. Stores. Other leaves may be used - suggestions below. Pour boiling water over leaves to wilt, then rinse in cold water. If preserved leaves are used, just rinse in water. Fill each leaf with meat filling, roll and tuck in ends. On meatless days, use only rice, onions and raisins prepared in vegetable fat. Ingredients Meat Filling 2 tbsp, butter (or minced bacon) 2 large onions, minced 1 lb. ground veal, beef or lamb salt and pepper 1 or 2 eggs 1/2 cup (or more) rice Minced parsley Liquid Mixture 1/2 cup white wine beef stock to cover rolls (bouillon cubes or plain water nay be used) Salt Minced parsley and dill Grated rind of 1/2 lemon (optional) Juice from 1 lemon (optional) Sauce 1 tbsp. butter, or more 1 tbsp. flour or more 1/2 cup beef stock, or water Juice from 1 lemon 4 tbsp, heavy sour cream or yogurt Preparation Instructions Meat Filling Melt butter or bacon, add minced onion and sauteé lightly, Add to meat, eggs, rice, salt, pepper and minced parsley, If you wish, you may add 2 slices white bread soaked in milk. Mix thoroughly and fill leaves. Arrange rolls in deep heavy pan and pour liquid mixture over them. Cover pan and cook slowly over low heat at least 1 hour. When almost done add the sauce. Sauce Melt butter, blend in flour, brown very slightly. Add stock slowly and cook over low flame until smooth stirring continuously. Pour over cooked meat rolls, shake pan a little to distribute sauce between rolls and cook slowly until done. Before serving pour lemon juice over rolls. Arrange rolls on platter and pour cream or yogurt over them. Serves 4.
		Pucioasa	Coresi		Cabbage rolls ( Sarmale) 1 large soured cabbage, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 2 large onions, 2 tablespoons rice, 2 tomatoes or 500 mL tomato sauce, salt, pepper, sweet paprika and sour cream (optional). Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream. * When soured cabbage is not available, use cabbage leaves scalded in water.
		Radauti	Conquistadors		In Romanian: “Zacusca” Ingredients • 10 young eggplants • 15 peppers • 15 bell peppers • 8 lbs / 4 kg tomatoes • 2 lbs / 1 kg onions • 1 pint / 500 ml oil • salt Directions 1. Roast the eggplants, peppers, bell peppers, peel and drain. 2. Remove the core and all seeds from the peppers and then julienne them. 3. Chop the eggplants. 4. Saute the chopped onions in the oil until softened. 5. Add the chopped eggplants, julienned peppers and bell peppers, as well as the juice from 8 lbs / 4 kg boiled and strained tomatoes. 6. salt. Let fry, stirring continuously, until all the liquid is reduced. 7. Fill the jars ¾ full, tie with a double layer of cellophane and boil in the double boiler for 25 minutes timed from when the water first starts to bubble. 8. Let the jars cool off in the water where they boiled, then keep in a cool and dry place.
		Suceava	Titi Kaka		Our recipe is called ‘tochitura moldoveneasca’or Moldavian stew. For this moldavian meal you need: 500 gr pork meat (with fat) 300 gr cottage-cheese 2-3 spoonfuls of tomato sauce 5 eggs 2 onions salt pepper This complex meal isn’t that hard to prepare. So, first of all, you have to peel and chop the onion, which is then tempered. After it’s fried, the pork meat is cut into cubes and it’s been added next to the onion. All these are mixed up gently till the meat is reddened. When it’s the meat done, it is poured over the meat about 2 or 3 spoonfuls of tomato sauce that is diluted with water. In the meantime the hominy and the eggs are prepared. The ‘tochitura’ is putted next to the hominy, the egg is putted over the hominy and some cottage-cheese is grated all over. Finally, you can add as much salt and pepper as you like. This is a very easy to cook meal and is also a traditional meal in Bucovina.
		Valea Lupului	Mieluseii Voiosi		Cabbage rolls ( Sarmale) 1 large soured cabbage, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 2 large onions, 2 tablespoons rice, 2 tomatoes or 500 mL tomato sauce, salt, pepper, sweet paprika and sour cream (optional). Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream. * When soured cabbage is not available, use cabbage leaves scalded in water.
		Deva	Polar Bears		Mămăligă Ingredients • corn meal • salt • bacon and sausages • grated cheese • oil (1 tablespoon) • eggs (optional) Steps to be taken • Poor water to boil. Meanwhile, cut and fry the sausages and bacon. • When the water boils, add corn meal and stir well. • Cover the dish with mămăligă. Sprinkle half of the grated cheese over. Sprinke pieces of bacon and sausages as well. Place another layer of mămăligă on top of the last one. Repeat the process. • Bake for 20-30 minutes. Serve hot. Sarmale Ingredients • cabbage • rice (4 spoons) • meat (1 kg) – a mixture of pork and beef • salt and pepper • bacon (4 pieces) • paprika • tomato juice (5 spoons) • savory Steps to be taken • Cut the onlions and put them to broil. Wash the rice. The paprika and rice are put over the onlion after the onlion is ready. By the end, put the meat and burn the fire down. • Sepparate the cabbage leaves from the stock. Meanwhile, manually admix the meat. When the meat is realy, fold it in the leaves. • Grease the crock and sistematically place the “sarmale”. Fill the vase with water and add tomato juice until the crock is full. • Leave them in the oven for 2 hours. Enjoy!
SERBIA	SIS	Backa Topola	Parduc		Pörkölt (Hungarian Stew) made with Pork 4 - 5 tablespoons fat 1½ to 2 cups finely chopped onion 2 cloves garlic, minced fine 3 - 4 tablespoons good paprika 2 pounds pork, cubed 1 large bell pepper 1 cup chopped tomato Water Salt and pepper to taste Heat fat in a heavy Dutch oven. Add onion and garlic; cook until onion is translucent and amber. Turn off heat and stir in paprika, then return pot to the fire and add pork. Cook over medium heat while stirring to coat pork completely. Simmer a few minutes, stirring constantly to avoid scorching. Add bell pepper and tomato to the pot and just enough water to cover the bottom of the kettle and "float" the bell pepper. Cover and bring to a simmer, then cook for fifteen or twenty minutes. Finally, uncover and continue to simmer for 90 minutes or so to reduce the broth into a gravy. Adjust seasonings as necessary. When pork is tender and broth has thickened, the pörkölt is ready. Serve with dumplings, noodles, or rice.
			Grizli		Gundel's walnut and chocolate pancakes This delicious and decadent dessert is made from a very old pancake recipe that comes from a famous restaurant in Budapest, now more than a century old, called Gundel's. The original owner, Karoly Gundel, created this pancake filled with walnuts, raisins, lemon rind and rum; it was flambeed at the table and served with warm chocolate sauce. It's delicious. Make the filling in advance, but cook the pancakes on the day and sauce them at the last minute. Gundel's walnut-filled pancakes with chocolate sauce Chocolate sauce 3 tbsp Dutch cocoa 3 tbsp sugar 3 yolks 200ml milk 100ml cream 125g dark chocolate, chopped 4 tbsp dark rum or brandy 60g butter to finish cooking pancakes Pancakes 3 eggs, beaten 1 cup milk 1 cup plain flour 50g butter Filling 125g walnuts 60g raisins 60g sugar Zest of 1/2 a lemon 4 tbsp dark rum or brandy For the chocolate sauce Beat the cocoa, sugar and yolks together. Bring the milk and cream to the boil and pour over the yolk mixture, whisking. Return to the heat and cook gently, stirring, until the custard thickens. Remove from heat and add the chocolate and rum, stirring until combined. Keep sauce warm while you cook the pancakes. For the pancakes Whisk the eggs and milk into the flour until you have a smooth batter. Let stand for 10 minutes. The consistency should be like pouring cream - you may need to add a touch more milk. Heat a frying pan, add a knob of butter and move it around so that it covers the pan. When the butter is foaming, pour in a ladleful of batter, moving the pan around so that the batter covers the whole bottom. Cook over a medium-high heat until the pancake is golden brown underneath. Turn it with a spatula, cook the other side then transfer to a plate. Continue with the rest of the batter and set aside. For the filling Finely chop the walnuts (or blitz in a food processor) and the raisins, and combine with the sugar, zest and rum. Place a spoonful in each pancake and fold into four so that they look like triangles. Repeat with the remaining pancakes. Heat a large frying pan with the butter and add the filled pancakes, frying gently to warm them through. Cook on both sides. Traditionally in the restaurant they were sprinkled with rum and flamed at the table before being finished with the chocolate sauce. But if flaming makes you a little nervous - as it does me - sprinkle a little extra rum over the pancakes and serve them straight away with the chocolate sauce poured over the top.
			Gepard		Gulyas (Hungary) "Gulyas" means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream. 1 pound lean boneless stewing beef 2 tablespoons olive oil 2 medium onions, peeled and chopped 2 cloves garlic, peeled and chopped 2 teaspoons Hungarian sweet paprika Dash of cayenne pepper 3 cups beef stock or broth 2 cups water 1/2 teaspoon caraway seed 1/2 teaspoon crumbled dry marjoram Salt and pepper 1 (16 ounce) can tomatoes, broken up 3 medium potatoes, peeled and diced 2 medium carrots, peeled and sliced 2 red (or green) bell peppers, cut into chunks 2 tablespoons flour 2 tablespoons water Csipetke, if desired Sour cream Wipe beef with damp cloth; cut into 1-inch cubes. Place oil in Dutch oven. Add beef; brown well on all sides. Remove from pan with slotted spoon; set aside. Add onions and garlic to pan; cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, the 2 cups water, caraway, marjoram, salt, pepper and meat. Stir well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes. Add tomatoes, potatoes, carrots, and peppers. Stir well; return to boil. Cover; cook 30 minutes. Combine flour and the 2 tablespoons water; stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened. Drop Csipetke (noodle/dumplings) into soup before serving, if desired.
			Varanus		Fish Soup 500 g small fresh water fish, or fish head and tail. 1- 1/2kg fresh water fish (prefer carp) 2 big onions 1 Tbls. mild paprika 1 tsp. hot paprika 1 tomato and green pepper Fish soup This is a famous soup, which has many variations. It is perennial favorite with tourists and Hungarians alike. The secret of good Fisherman's soup is in the preparation of Court Bouillon. Use fresh carp heads, bones and fins. The soup will be tastier if as many vegetables as possible are added to the Court Bouillon. Clean the fish, chop the onion, slice the tomato and the pepper. Slice the carp or the 1 kg fish and sprinkle with salt. The Court Buillon: Place the 500 g small fish, or the cleaned tail and head in the bottom of the deep pot. Put in the onion, the paprika, pepper, and the tomato too. Pour in 1.5 L. cold water, cover, and boil over strong heat about one hour. Then rub through a noodle screen. All the bones should be in the screen. This can be done a day before the soup will be on the menu. Finish the soup: Heat to boiling the Court Bouillon. Add the sliced fish, sprinkle with salt and hot paprika to taste. Lower the heat and cook about 3-5 minutes until the meat is tender. Serve decorated with rings of green pepper. It may happen, someone can not handle fish bones. Then you have to fillet the fish before you slice it. Variations of Fisher man's Soup Fisher man's Soup a` la Szeged: The preparation is the same as above but instead of just carp, four different kinds of fish are used. This results in a superior flavor. Usually, they use carp, catfish, sturgeon and pike, or perch. Drinker's Fish Soup: Same as the first one, but bay leaf is used in, and before serving, the soup is thickened with 1 teaspoon of flour mixed in 2 dl (7/8 cup) sour cream and a small amount of lemon juice mix. The smooth mix is stirred into the hot soup. Garnish with lemon rings. Fisher man's Soup a` la Kalocsa: Kalocsa is a city next to the Dunau river. The difference between this soup and the first one, is that noodles are added to the soup. Add the cooked hot soup noodle in the soup just before serving.
		Bela Palanka	Squirrels		STUFFED PEPPERS Ingredients * 6-8 red peppers * 400g Beef or Pork mince * 1 cup of rice * 2 carrots * 2 onions * 1 tablespoon chopped parsley * 2 teaspoons salt * ½ cup of olive oil * 2-3 potatoes * 2 tablespoons plain flour * 1 teaspoon sweet paprika * 1 teaspoon vegetable or dehydrated green herb stock Directions Fry chopped onions and Grated Carrots in olive oil at medium to high temperature. Stir constantly. After 2–3 minutes add mince and salt and continue to fry it for another 4–5 minutes. Take it off heat and add rice, plain flour, sweet paprika and dehydrated vegetable or green herb stock. Stir the mixture. Spoon filling into the peppers. Cover the top of each pepper with a slice of Potato. Place peppers in a dish. Place remaining potatoes put between peppers. Pour water until peppers are covered. Boil at low temperature for 40-45minutes. Sprinkle chopped parsley on the top. Serve hot.
			Narcissus		Cevapi Ingredients * 1 lb ground lamb * 1 lb ground veal * 1 lb ground pork * 1 large yellow onion, peeled and grated * 3 cloves garlic, peeled and crushed * 3 tbsp hot Hungarian paprika, or sweet paprika and a little cayenne * 2 tbsp freshly ground black pepper * salt to taste * Pinch of freshly grated nutmeg * olive oil for basting Directions 1. Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by 3 inches. 2. Rub lightly with olive oil and grill or broil until done.
			White Tigers		“Sarma” - Stuffed Cabbage ( Sauerkraut Leaves) This dish, made of all kinds of meat and vegetables, is considered to be one of the best Serbian winter dishes. Another reason is that it becomes even more tasty when reheated many times. It is best to use a large, but not too deep earthen pot. Again it's best that the soured leaves come from a medium sized cabbage with thin leaves. You need three or four cabbage heads (sauerkraut)! The cabbage leaf filling is made up of: -about 1 lb fresh veal meat, pork or beef; -about 1/2 lb dry boiled ham; -about 1/2 lb cold roast turkey; -about 4 oz well dried bacon. It's best to avoid the use of a normal meat grinder and chop all the meat ingredients by hand. Mix well, add pepper and salt, a bit of parsley and celery, half a cup of rice. If you prefer a hot dish, add some hot red pepper. The main rule is that each sarma should not be longer than 3 inches or in diameter more than 1 inch. Take the filling between your three fingers, put the fill on one leaf, roll it and place it on your palm. Close sarma with fingers, so the edge of the leaf is coming out. Press the parts that come out of your palm back into the cylinder role. Second step is to cover the bottom of the earthen pot with the olive oil and over which you place one layer of sauerkraut leaves. Place one layer of sarma, prepared before with all filling and leaves your had. Over sarma goes one layer of dry pork sausages and dry pork ribs. Over it sprinkle some onion cut into small peaces and bit of parsley. Following put one layer of leaves over this followed by a new layer of sarma. Continue this process until you fill the pot. When it's full, top off with sauerkraut leaves. At the end fill the pot with the water and put it on the law fire to cook about 5 hours. Bon Appétit!
		Jagodina	Crne Udovice		Cabbage rolls ( Sarmale) 1 large soured cabbage, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 2 large onions, 2 tablespoons rice, 2 tomatoes or 500 mL tomato sauce, salt, pepper, sweet paprika and sour cream (optional). Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream. * When soured cabbage is not available, use cabbage leaves scalded in water.
		Jagodina	Pauci Krstasi		This is a classic dish among Serbians. Gibanitsa (pronounced GEE-ba-nee-tsa), or guzvara (GUZH-va-ra), belongs to a class of savory cheese-and-sheet-pastry dishes known as pita. Others include burek, zavijaca, uvijena pita zeljanica and just pita. The name "guzvara" is a form of a verb meaning "to crumple together something that's drenched." This refers to the practice of dunking the dough sheets into the filling, and placing them, soggy and loosely crumpled, into the pan, The pan is first lined with flat sheets of pastry. The creation is covered with flat sheets cut to fit the pan. The overhang from the bottom sheets is folded over the top. Then it's baked. Traditionally, it's round in shape and served upside-down. Prep Time: 1 hour, 0 minute Cook Time: 0 hour, 45 minutes Ingredients: • Dough: • 4 cups cake flour • 1/4 teaspoon salt • 1 1/4 cups warm water • 1 tablespoon oil • Filling: • 3 large beaten eggs • 24 ounces dry-curd cottage cheese or baker's cheese • 1/2 cup sour cream • 1/2 teaspoon salt • 4 ounces (1 stick) melted butter Preparation: 1. To make the dough: In a large bowl, mix flour and salt. Make a well in the center and add warm water and oil. Work together to make a smooth dough, adjusting flour or water as necessary. Cover and set aside to rest. 2. To make the filling: In a large bowl, combine eggs, cottage cheese, sour cream and salt. Beat until creamy and set aside. 3. Heat oven to 350 degrees. Divide the dough into 20 equal balls. Roll each to a 9-inch circle, keeping unrolled dough balls covered with a cloth. Lightly brush a 9x3-inch round pan with butter. Place 1 rolled dough in pan and lightly brush with butter. Continue with 3 more sheets of dough, brushing with butter inbetween. 4. Spread with 1/4 of filling and top with 4 more buttered sheets of dough. Continue in this manner until all the filling and dough are used, ending with dough on top. Brush with remaining butter. Place on a sheet pan and bake 35-40 minutes or until top is golden brown and filling is bubbly. Let cool 15 minutes or so and cut into wedges to serve warm.
		Nis	Beli Orao 1
			Beli Orao 2		Cevapi Ingredients * 1 lb ground lamb * 1 lb ground veal * 1 lb ground pork * 1 large yellow onion, peeled and grated * 3 cloves garlic, peeled and crushed * 3 tbsp hot Hungarian paprika, or sweet paprika and a little cayenne * 2 tbsp freshly ground black pepper * salt to taste * Pinch of freshly grated nutmeg * olive oil for basting Directions 1. Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by 3 inches. 2. Rub lightly with olive oil and grill or broil until done.
			Kameleoni		This is a classic dish among Serbians. Gibanitsa (pronounced GEE-ba-nee-tsa), or guzvara (GUZH-va-ra), belongs to a class of savory cheese-and-sheet-pastry dishes known as pita. Others include burek, zavijaca, uvijena pita zeljanica and just pita. The name "guzvara" is a form of a verb meaning "to crumple together something that's drenched." This refers to the practice of dunking the dough sheets into the filling, and placing them, soggy and loosely crumpled, into the pan, The pan is first lined with flat sheets of pastry. The creation is covered with flat sheets cut to fit the pan. The overhang from the bottom sheets is folded over the top. Then it's baked. Traditionally, it's round in shape and served upside-down. Prep Time: 1 hour, 0 minute Cook Time: 0 hour, 45 minutes Ingredients: • Dough: • 4 cups cake flour • 1/4 teaspoon salt • 1 1/4 cups warm water • 1 tablespoon oil • Filling: • 3 large beaten eggs • 24 ounces dry-curd cottage cheese or baker's cheese • 1/2 cup sour cream • 1/2 teaspoon salt • 4 ounces (1 stick) melted butter Preparation: 1. To make the dough: In a large bowl, mix flour and salt. Make a well in the center and add warm water and oil. Work together to make a smooth dough, adjusting flour or water as necessary. Cover and set aside to rest. 2. To make the filling: In a large bowl, combine eggs, cottage cheese, sour cream and salt. Beat until creamy and set aside. 3. Heat oven to 350 degrees. Divide the dough into 20 equal balls. Roll each to a 9-inch circle, keeping unrolled dough balls covered with a cloth. Lightly brush a 9x3-inch round pan with butter. Place 1 rolled dough in pan and lightly brush with butter. Continue with 3 more sheets of dough, brushing with butter inbetween. 4. Spread with 1/4 of filling and top with 4 more buttered sheets of dough. Continue in this manner until all the filling and dough are used, ending with dough on top. Brush with remaining butter. Place on a sheet pan and bake 35-40 minutes or until top is golden brown and filling is bubbly. Let cool 15 minutes or so and cut into wedges to serve warm. Enjoy! Or, as the Serbs say, "Prijatno!" (PREE-jat-no)
			Orlovi		Cornbread with yogurt If you want a simple, fast, traditional and, of course, tasteful breakfast or, maybe, a supper or an entrance of the same qualities, the cornbread is exactly what you need. Ingredients for 4 persons 100 g flour 1 com eggs 1 bags of baking powder 0 a bit oil 500 g of corn semolina 0 a bit salt 0.5 l yogurts Preparation of dough Preheat the oven to220°C before you begin with the preparation of dough. Put cornmeal in a bigger dish. Add flour. Break one egg and add it into the dough. Add baking powder and salt. Add yogurt gradually and mix until achieve a homogenic mixture. Baking Spread over a bakeing disa with sunflower oil. Range the mixture over the baking dish evenly. Bake the corn bread 5-10 minutes. To be sure that the corn-bread is baked enough, stick a fork or a toothpick into it and if it isn't adhereing that means that it is baked enough and if it is adhereing you need to put it back into the oven. When the corn bread is baked, live it for a while to cool dawn and cut it into cubes. Serving Serve the warm corn-bread with feta cheese, ham or pancetta. Bon Appetit!
			Cirusi		Cornbread with yogurt Cornbread with yogurt If you want a simple, fast, traditional and, of course, tasteful breakfast or, maybe, a supper or an entrance of the same qualities, the cornbread is exactly what you need. Ingredients for 4 persons 100 g flour 1 com eggs 1 bags of baking powder 0 a bit oil 500 g of corn semolina 0 a bit salt 0.5 l yogurts -Preparation of dough Preheat the oven to220°C before you begin with the preparation of dough. 1. Put cornmeal in a bigger dish. 2. Add flour. 3. Break one egg and add it into the dough. 4. Add baking powder and salt. 5. Add yogurt gradually and mix until achieve a homogenic mixture. -Baking 1. Spread over a bakeing disa with sunflower oil. 2. Range the mixture over the baking dish evenly. Bake the corn bread 5-10 minutes. To be sure that the corn-bread is baked enough, stick a fork or a toothpick into it and if it isn't adhereing that means that it is baked enough and if it is adhereing you need to put it back into the oven. When the corn bread is baked, live it for a while to cool dawn and cut it into cubes. -Serving Serve the warm corn-bread with feta cheese, ham or pancetta. Bon Appetit!
			Crne Mambe		Proja with cheese – Cheese muffins This is Serbian national dish of corn-bread We usually serve proja hot or cold with yogurt. There is one more way to make this meal. -500 g cheese -4 eggs -3 cups corn flour (1 cup=1.5 dl) -3 cups wheat flour (1 cup=1.5 dl) -1 baking powder (15g) -1 cup oil -3 cups carbonated water -3 cups cold milk -2 teaspoon salt -sesame for spreading -spinach (if you like) Whisk 4 eggs with cheese, add oil, carbonated water, milk, wheat flour in which previously involved baking powder, add corn flour. If you like you can add finely chopped spinatch. Then all the stir and leave at room temperature for 15-20 minutes. Warm oven to 200 ° C. Cassrole (you can use the molds for cakes) spreads lightly with oil or margarine, sprinkle the flour and pour batter into it. Sprinkle it on top of sesame, and bake until the dough starts separated from the casserole.
			Galeb		Pita zeljanica Ingredients for 10 people 500 g ready-made thin crust with eggs For mince: 600 g of fresh cow cheese 4 eggs 200 ml milk 200 ml sour cream 250 g spinach 1 teaspoon salt pepper For the coating: 100 g butter For the crust mix eggs well, add milk, sour cream, cheese, spinach, salt and pepper. All good mix. Coatings part butter dish, place one sheet of dough, sprinkle it part melted butter, agree the next sheet of dough and coatings found partially prepared. Repeat procedure until you spend dough and mince. Finally, put the remaining two sheets of dough, sprinkle the remaining butter and place in oven heated oven at 200 ° C for about 40 minutes.
			Mackice		S A R M A Ingredients * 1 pound lean ground beef * 1/2 pound ground pork * 1/2 pound ground ham * 1 cup uncooked long-grain white rice * 1 onion, finely chopped * 1 egg * 1/2 teaspoon garlic powder * 1 teaspoon salt * 1 teaspoon coarse ground black pepper * 1 pound sauerkraut * 1 cup tomato juice * water to cover Directions 1. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw. 2. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball. 3. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
			Puma		BEEN IN SERBIA (Corbast pasulj) What you need: 300g white beans 1 / 2 kg leeks (chopped in the rings) 4 large spoon of oil 3 fleshy green pepper (cut into pieces) salt and pepper to taste Wash beans and put it with cold water, add it chopped onions and garlic, carrot, parsley, pepper and smoked meat and sausage cut into the larger pieces.Cover and cook until the beans are not cooked (to express the pot approximately 1h). When the beans are cooked and add the browned flour to make a pot, add seasonings to taste and serve.Browned flour: the little oil, then warm it, add 2-3 spoons flour and a spoonful of cayenne pepper.
			Tigrice		MUSAKA 3 lg. potatoes 3 med. eggplants, cut in round pieces 2 lb. lean ground beef 3 lg. onions Pinch of oregano Pinch of salt Pasamel cream sauce (see above recipe) Cut potatoes in 1/4 inch round slices and fry. Drain and set aside. Cut eggplants same way. Dip lightly in flour and fry lightly; set aside. In large frying pan, cut onions in small pieces. Saute onions; add all of meat and brown (do not over cook); drain and remove all fat from meat. Begin greasing pan and making layers of potatoes, then eggplant, then spread all of meat. Add a pinch of oregano and salt as well. Top musaka with cream sauce, pasamel, made the same way as your Pastitso dish. Cover meat with cream sauce. Bake 1/2 hour, covered with foil, at 350 degrees. Remove foil and bake another 20-30 minutes until top is golden, not brown. Let set 1-2 hours. Serves 12.
			Vidre		SHOPSKA SALAD This is one of the most favourite orders in all Serbian restaurants. If You wish to refresh yourself during the hot Serbian summer days and to take energy enough for the few next hours Shopska salad is the perfect choice! Ingredients (for 4 persons): Tomatoes (midle size), 4 pieces; Fresh cucumbers (middle size), 2-3 pieces; Cottage white cheese (like Feta), 200 gr; Cooking oil (by your taste); *Salt (by taste). Cut tomatoes and cucumbers into cubes or slices. Put it in a bowl togheter with a salt and oil and mix slowly a little bit. Crumble or grate a cheese over the top of the salade. HAVE A NICE MEAL !!!
			Vockice		M U C K A L I C A Ingredients * 1 1/2 pounds boneless Pork shoulder * 2 tablespoons vegetable oil * 1/4 cup water * 3 medium onions, sliced * 1 medium tomato, chopped * 1 1/2 teaspoons salt * 1/2 teaspoon paprika * 1/4 teaspoon pepper * 1/8 to 1/4 teaspoon crushed red pepper * 1 medium green bell pepper, cut into strips * 2 ounces feta Cheese, cut into 3/4-inch cubes * Hot cooked rice Directions Trim fat from Pork. Cut Pork into 1/2-inch slices; cut slices into 1/2-inch strips. Heat oil in skillet until hot. Cook and stir Pork in oil over medium heat until brown, about 15 minutes; drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until Pork is tender, about 30 minutes, adding water if necessary. Add green pepper. Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes. Top with Cheese. Serve with rice.
		Vranje	Bele Ajkule		Roast Bean You need: ½ kg of bean 1 onion 4 spoons of oil 2 spoons of flour 1 spoon of red ground sweet paprika Cook ½ kg of bean with 1 dissected onion and little spoon of salt. Cook for 2 hours. In a pan pour 4 spoons of oil, 2 spoons of flour and 1 spoon of red ground sweet paprika. When it gets warm up, pour the bean with a little water. Roast in oven for 40 minutes on 2500.
			Kanarinci		Vranjski djuvec ½ kg of dried pork cook, so it gets softer. Cut 2 onions and 2 carrots and fry on oil. Peel 700g of potatoes and cut on bigger cubes. In a pan with fried onion and carrots put pieces of pork with water were it has been cooking. Add the potatoes and roast in oven for half an hour on 2500.
			Mungosi
			Vranjski Zmajevi		Sarma from sauerkraut ½ kg of onion 300g of carrots A little cup of rice 20 leaves of sauerkraut ½ kg of beef Salt, pepper, oil, parsley Fry finely chopped onion and carrot with a little cup of oil, add ½ kg of ground beef, little cup of washed rice, salt, pepper, red grounded paprika, parsley and fry for a 10 minutes. A spoon of that mixture put on a leave of sauerkraut and wrap. Put in a deep dish, cover with two large leaves of sauerkraut and roast for an hour on 2000. TIP If you don’t have sauerkraut, fresh cabbage you can make like this: Bigger cabbage-head sank in boiled water with little spoon of vinegar and salt. After half an hour or an hour, pop up the cabbage-head and gently remove leaves for SARMA.
			Zlatni Orlovi		SAMSA ½ kg Crust for pie ½ kg sour milk or yogurt 1 head of garlic 1 little cup of oil 1 little cup of carbonated water Crusts sprinkle with oil and carbonated water, put the second crust on her and wrap them in a roll. Make the rolls from rest of the crusts. Lubricate with oil square tin. Put the rolled crusts in a tin and cut them on pieces, sprinkle them with oil and roast in an oven for 20 minutes on 2500. In the meantime peel the garlic, cut it on small pieces and mix it with sour milk or yogurt. After 20 minutes pop up the tin and perfuse with made mixture.
SPAIN	MSC	Albacete	Bull
	MSC	Albacete	Jaguar		What do we need?: rice, 600 grams clam, 500 grams shrimp, 300 grams ripe tomato, 2 pieces green pepper, 1 unit garlic, 2 cloves yellow food coloring to taste parsley, to taste chicken, 800 grams squid, 200 grams small onion, 1 unit frozen peas, 150 grams red pepper, 2 units saffron, 10 strands salt, to taste olive oil 1 / 2 cup How we do it?: Wash the clams in cold water with salt, open them in a saucepan with 1 / 2 cup water, drain and reserve the clams and broth separately. Wash the peppers, remove seeds and dice. Wash the chicken and dice. Wash the squid and cut into strips. Peel the prawns and cook the shells and heads for 10 minutes, strain and reserve broth. Heat oil in a paella pan and fry the chicken until browned, add the squid, sauté a couple minutes and add finely chopped onions, peppers, peas and peeled tomatoes. Saute for 15 minutes. Add the rice, stir and sprinkle with the hot broth and clam shrimp (more water), calculating the volume double that of rice. Making mash the garlic cloves, parsley and saffron and add to the paella, season and add color to taste and cook for 10 minutes over high heat. Reduce heat and cook for 6-7 minutes over low heat. At the end of cooking, add shrimp and clams. Let stand about 3-4 minutes and serve immediately.
	ASDE	Benidrom	Red Aitana		MANTECATS DE NADAL Christmas Lardy Pastries Original recipe from Alcoi (Josefa Sempere Richart) Ingredients: 500 g (1/2 lb.) White Flour 250g (2oz) Sugar 250g (1o0z) Lard grated lemon zest cinnamon 1 egg Process: Time: 50 min. 30-40 pieces approx. Sieve the flour if necessary. Separate the yolk and the white of the egg. Make a well in the centre of the flour and pour in the yolk, the zest and the sugar. Rub in the lard. Mix together well until it becomes a smooth, elastic dough. Shape and roll the dough into small balls or oval rolls and place them in a greased baking tin, taking into account that the rolls will double its size during the baking time. Brush the cakes with the egg white and powder them with a mixture of sugar and cinnamon. Preheat oven to 200°C: Gas 6 and bake until the rolls turn golden. Caution: Do not touch the pastries until they are cool as they are very fragile, so care must be taken.
		Mostoles	Lince		For preparing this recipe you'll need: – 1 l. of olive oil – 2 fresh eggs per person – a little bit of salt – 1 big potato per person. Step 1: Peel and cut potaoes. Step 2: Put in a friying pan more or less 700 ml of olive oil and wait until the oil gets temperature, then, put the potaoes during 5-10 minutes, depending the cutting size. Step 3 Put olive oil into the frying pan and wait till the oil is starting to produce smoke, then, add one or two eggs, depending of the frying span size, and move the oil on the yolk in order it gets cooked, wait until the white is completely cooked. Step 4. Place eggs and potatoes in a plate, add salt and Enjoy!!!
			Lobo		For preparing this recipe you'll need: – 1 l. of olive oil – 2 fresh eggs per person – a little bit of salt – 1 big potato per person. Step 1: Peel and cut potaoes. Step 2: Put in a friying pan more or less 700 ml of olive oil and wait until the oil gets temperature, then, put the potaoes during 5-10 minutes, depending the cutting size. Step 3 Put olive oil into the frying pan and wait till the oil is starting to produce smoke, then, add one or two eggs, depending of the frying span size, and move the oil on the yolk in order it gets cooked, wait until the white is completely cooked. Step 4. Place eggs and potatoes in a plate, add salt and Enjoy!!!
			Oso		For preparing this recipe you'll need: – 1 l. of olive oil – 2 fresh eggs per person – a little bit of salt – 1 big potato per person. Step 1: Peel and cut potaoes. Step 2: Put in a friying pan more or less 700 ml of olive oil and wait until the oil gets temperature, then, put the potaoes during 5-10 minutes, depending the cutting size. Step 3 Put olive oil into the frying pan and wait till the oil is starting to produce smoke, then, add one or two eggs, depending of the frying span size, and move the oil on the yolk in order it gets cooked, wait until the white is completely cooked. Step 4. Place eggs and potatoes in a plate, add salt and Enjoy!!!
		Alicante	Aventurera
		Badajoz	Aguilaz Azules
			Aguilaz
			Buhos
			Buldogs
			Camaleon
			Coyotes Negros
			Cuervos
			Halcones Rojos
			Leopardos
			Libelulas
			Linces
			Mapaches
			Panteras
			Panteras Grises
		Malaga	Buhos		Potatoes omelette (Spanish omelette) Easy recipe (4 people) Ingredients: • 4 eggs • ½ kilo of potatoes • ¼ litre of olive oil • Salt How to cook: 1st Step: Wash and cut the potatoes in small pieces and add salt. Warm up the oil in a frying pan. Once the oil starts to boil, add the potatoes. Tip: You can rid the potatoes with the skimmer to obtain a softer omelette. When the potatoes become golden, take out it and drip all the oil with a colander or on a plate with napkin. 2nd step: Beat the eggs with some salt, then, add the potatoes and mix all. 3rd step: Put the frying pan on the fire with only two teaspoons of oil and move the pan in order to cover all the surface. Pour the mixture of eggs and potatoes. Tip: Shake the pan some times during the cooking to avoid the sticking. When you perceive that the egg is not completely liquid put a plate or lid on the top of the pan and turn it (it's easier than it seems, just do it trustfully and pressing the tid over the pan all the time). That's your Spanish omelette.
		Tenerife	Ataman		Tortilla de Patatas Ingredientes para la tortilla de patatas (4 porciones) 4 huevos. 1/2 Kg. de patatas (papas) Aceite de oliva. Sal. Elaboración de la tortilla de patatas Mientras ponemos abundante aceite de oliva a la sartén iremos cortando las patatas o papas a trocitos bien finos. Las pondremos en la sartén cuando el aceite esté bien caliente (nunca debe humear) Añadiremos un poco de sal y cuando estén bien doraditas las sacamos y escurrimos. Se puede utilizar un papel de cocina o un colador. Batimos bien los huevos, con una pizca de sal, añadimos las patatas ya fritas y mezclamos bien. Retiramos el aceite sobrante de la sartén (se puede reutilizar una segunda vez) y la volvemos a poner al fuego (normalmente solo con la fina capita de aceite que ha quedado en la sartén suele ser suficiente) En caso de que la sartén sea vieja hay que poner más aceite, un chorrito, ya que sino tiende a engancharse la tortilla de patatas. Cuando la sartén este bien caliente echamos la mezcla de huevo y patatas. En el momento que vemos que ya está hecha o cuajada, por debajo, le daremos la vuelta con un plato plano o una tapadera. Ese es el punto clave ya que si no tenemos práctica puede terminar la tortilla de patatas en el suelo. Podemos darle un par de vueltas hasta que quede bien hecha por ambos lados. ¡Buen provecho desde Canarias!
			Ciervos		CARNE FIESTA Ingredientes  Carne de cerdo 400 gr.  Vino blanco 1/2 litro  Una cabeza de ajo  Orégano  Tomillo  Pimentón.  Sal al gusto Elaboración Trocear la carne como para un estofado de 2 a 3 centímetros. Ponerla en un cuenco y añadirle los demás ingredientes, el ajo troceado sin pelar. Dejarlo de 2 a 3 horas. Luego se fríe con aceite de oliva y se acompaña con papas (patatas) fritas. En Canarias, más concretamente en la Isla de Tenerife, es muy tradicional y su nombre viene por ser muy típico en las fiestas Populares. ¡Buen Provecho desde Canarias!
			Halcones		FRANGOLLO Ingredientes para 4 a 6 personas. - 1,5 l de leche - 1 corteza de limón - 250 gramos de harina de maíz - 3 huevos - 100 gramos de azúcar. - 2 cucharadas de uvas pasas - 2 cucharadas de almendra molida - 1 cucharada de mantequilla. Preparación: Se ponen en un cazo de leche y la corteza de limón. Cuando rompa a hervir, se retira la corteza, se baja el fuego al mínimo y se añade la harina de maíz poco a poco, removiendo sin parar hasta que espese. Una vez se tenga una mezcla uniforme, se incorporan las yemas batidas y cuando la masa las haya admitido se añaden el azúcar, las pasas, las almendras y una cucharada de mantequilla. Se sigue removiendo ya fuera del fuego. Por último se llenan cuencos individuales y se cubren con un chorrito de miel. ¡Buen Provecho desde Canarias!
			Lobos		MOUSSE DE PLATANO: Ingredientes: 6 plátanos, Medio litro de nata 100 gramos de mantequilla 1/2 limón Elaboración de Mousse de Plátano: Se trituran los plátanos junto con la mantequilla (fundir antes) y el zumo de el limón, tratando de hacer una pasta lo más fina posible. Para ello quitar los hilos a los plátanos y utilizar una batidora. Se deja enfriar. Se monta la nata sin azúcar y se mezcla con la crema anterior. El secreto está en hacerlo lentamente, despacio y sin batir. Se guarda en el frigorífico y una vez fría ya se puede servir. Un consejo... Servir en copas y adornar con unas hojitas de hierbabuena o menta Si se desea mezclar el plátano con alguna otra fruta, generalmente el plátano combina muy bien, especialmente con frambuesas, kiwis, naranjas... ¡Buen Provecho desde Canarias!
			Mapaches		PAPAS ARRUGAS CON MOJO PICON Ingredientes de la receta: - 1kg. de papas (patatas) pequeñas. - 1/2 kg. Sal gorda Para el mojo picón: 1/2 kg. tomates 3 dientes de ajo Guindilla o pimentón rojo Aceite de oliva 1 tacita Vinagre 1 tacita Comino una pizca Sal Pimienta al gusto Receta Papas arrugas con mojo picon: 1- Lavar muy bien las papas. 2- Ponerlas en una cacerola amplia con tapadera. 3- Cubrirlas de agua fría. 4- Echar la sal gorda. 5- Tapar. 6- Encender el fuego. 7- Cocer a fuego vivo. 8- Con un cuchillo afilado a los 10 minutos pinchar las papas, para comprobar si están cocidas. Si no, continuar un poco más de tiempo. 9- Cuando estén hechas, escurrir sin destapar del todo la cacerola. 10- El secreto está en mantener con una mano la tapadera abierta lo justo para que salga el agua y con la otra la cacerola. 11- Apagar el fuego sin retirar la cacerola. Mantener la cacerola tapada. Cada dos o tres minutos, agitar dando vueltas a la cacerola tapada con la tapadera. 12- A los diez minutos, destapar las patatas que deben estar secas, arrugadas y blancas por la sal. El mojo picón: 1. Poner todos los ingredientes en una batidora eléctrica. 2. Añadir sal o pimienta al gusto, más o menos picante. Consejos: Servir calientes las papas, son mejores que frías aunque también se pueden comer así. Presentar por separado la salsa en una salsera y las papas en un cuenco, nunca revueltas. Pueden servir de aperitivo, como plato primero o como complemento de un asado. ¡Buen Provecho desde Canarias!
		Toledo	Nayeri
		Toledo	Wanche
TURKEY	TIF	Ankara	Karma Yavrukurt Kumesi		Turkish Menemen (2 servings) 2 small tomatos 1 small bell peper 1 spicy pepper 1 onion (optional) 4 - 5 pitted and diced olives (optional 1 tbsp olive oil 4 - 5 eggs Peel and cube tomatos. Then cube other ingredients (fine) and sautee in small pre-heated skillet with olive oil until slightly wilted (don't totally kill the crunch!)then over low heat crack eggs into the skillet and scramble in the skillet cooking until eggs are fairly firm but the entire dish is slightly moist due to the vegetable juices. This is probably the most popular egg dish in Turkey and certainly the most popular one that can be made without uniquely Turkish ingredients that could be hard to find.
			Boran		MANTI Great Gand mother of Ravioli 4 serving For the dough 2 cups all-purpose flour ½ tsp salt 1 egg, lightly beaten For the filling 1 small onion, grated 1 pound ground beef or veal 1/3 cup chopped fresh parsley salt freshly ground pepper Yogurt and garlic sauce 2 cups yogurt, at room temperature 2-3 tsp minced garlic salt, optional Pepper topping 2 Tbs butter 1 tsp Aleppo pepper pinch of sumac, optional Prepare the dough by making a well in the flour, and adding the salt, egg, and ¼ cup water in the centre. Using your fingers, work the ingredients together until dough is formed. Prepare the filling by mixing together in a bowl the grated onion, meat, parsley, salt, and pepper to taste. Set aside. In a small bowl combine the yogurt and garlic, with salt to taste, if desired. Let sit at room temperature until ready to use. Divide the dough into 2 balls. Roll out one ball of dough at a time on a lightly floured surface until very thin (about 1/16 inch). Cut strips 1 inch wide, then cut into 1-inch squares. Place about a ½ teaspoon of filling in the center of each square. Bring the four corners together over the filling and pinch to seal. Continue making manti until all the dough and filling are used. Place the manti on a lightly floured surface to lightly coat them. Lightly fry the manti until the manti parcels turn golden in colour. This usually takes about 4-8 minutes. Then, bring a large pot of salted water to a boil and in half the manti. As soon as they are cooked they will rise to the surface. Remove them from the pot with a slotted spoon and place in a serving bowl or individual bowls with a tiny bit of the cooking liquid. Cover to keep warm while cooking the remaining manti. Pour most of the yogurt sauce over the manti saving the rest to pass in a serving dish. Quickly heat the butter in a small skillet and when the butter is sizzling hot, quickly add the pepper and paprika, mixing well. Remove from the heat and drizzle over the yogurt sauce. Sprinkle with sumac if desired. Serve manti at once with yogurt sauce.
			Rabbit		PIYAZ (Salad) MATERIALS (5 persons) 1.5 cup dried beans Half a cup of tea, vinegar Half a tea cup sesame oil 1 tea cup olive oil 2 onions Half bunch parsley 2 eggs 1 tomato 7-8 black olives Pepper 1 lemon Salt PREPARATION Boil beans for bean salad. olives, chopped onion and add finely chopped tomatoes. The vinegar, sesame oil and olive oil blend by adding. Boiled eggs, parsley and decorate with lemon and serve.
			Lion		STUFFED WINE LEAVES IN OLIVE OIL Ingredients: 1/2 Kg. Wine Leaves Picked In Brine 1/2 Kg. Rice 7 Medium Onions 1 1/2 Glasses Olive Oil 4 Glasses Water 2 Tablespoons Currants 2 Tablespoons Pine Nuts 1 Bunch Dill 1 Bunch Parsley Salt, Black Pepper And Spices Place the wine leaves in boiling water to remove the salt. Put 1/2 glass olive oil and chopped onions into a pan and saute over moderate heat while stirring with a wooden spoon, add washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, currants and pine nuts. Pour in 1/2 glass olive oil and cook gently while still stirring. Put aside to cool. Cut off the stalks of the leaves and place stalks at the buttom of the pan , over these, put one layer of wine leaves. Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan. After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour water, the remaining olive oil and lemon juice over and cook on moderate heat. When the leaves become tender remove from heat, and put on a serving plate. Decorate the plate with lemon slices, and serve .
			Duck		Pacanga Boregı (Pachanga Boreck) First find a Turkish Shop selling Phylo Ingredients 4 sheets Phyllo Pastry (see note below) Filling: ~150 gr Pastırma (Turkish Pastrami), sliced, remove the chemen, break in medium size pieces 1 tsp butter 1 medium tomato, peeled, discard the seeds, cut in small cubes 1/4 cup Kaşar or mozzarella cheese, grated Salt Pepper Glaze: 1 egg yolk Saute pastırma with tomato and butter over low-medium heat for about 3 minutes. Season with salt and pepper. Place two sheets on top of each other on the counter and position them vertically. Cut them in three strips from top to bottom. Put some filling on the bottom side of each sheet, sprinkle some cheese on top. First fold the ends from the outside to the inside, then roll it up. Soak the open end in the water and close it up (picture). Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk. Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour. If you like, fry each borek equally over medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil. 6 Turkish Pastrami Börek. Billur’sCook book *Chemen: Cumin paste (a condiment prepared from ground cumin seeds, red pepper, and garlic and used to coat the outside of pastırma). Phyllo, filo, or fillo (Greek φύλλο, fýllo 'leaf'; Turkish yufka 'leaf') dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern, Greek and other regional cuisines.[1]
		Aydin	Efelder		Green Beans with Olive Oil Recipe INGREDIENTS 1kilos green beans 1 med Onion 3-4 tomatoes 5 tablespoons olive oil 1 teaspoon salt Cooking Green beans in olive oil Clean and remove tips of beans. Add the olive oil, Add chopped onion and beans, Add chopped tomatoes, Cover & cook over medium heat until beans are the desired tenderness and beans will lose their color & soften, Stir occasionally, add just enough water, When all the moisture has been absorbed add enough salt.
UNITED KINGDOM	TSA	Horley	Peewits		English Breakfast Ingredients for 4 people: Eggs - 4 Sausages - 8 Bacon slices - 8 Mushrooms (optional) Beans - 2 cans Fry the eggs in frying pan. Fry the bacon until brown. Fry the sausages until brown. Fry the mushrooms until brown. Cook the beans in a saucer pan. Put all on the same plate!
		Horley	Foxes
		Hayes	Stags		Cottage pie Peal & boil the potatoes Then mash with a little butter season to taste Sweat off a chopped onion Add the mince & cook till brown adding a touch of Worchester sauce Place mince in the bottom of an over proof dish Layer the mash on top & sprinkle the chees on it Bake in oven till the cheese melts
		Derby	Otter
		Derby	Wolf