Germany - Warmly welcome!
Transkript
Germany - Warmly welcome!
Cookbook Project-Self Warmly Welcome ! Finland Germany Slovakia Romania Italy Turkey 1st Meeting Germany German food culture Sausage Sausages are in the most countries of the world a synonyme for German cooking. They are obviously a very popular kind of fastfood. For example Curry-Wurst (sausage), Thüringer or Nürnberger Würstchen in a bap or with potatosalad. In summer often used for barbecue. Hering, Sauerkraut, dumpling, blackpudding, scrambled pancake Dishes are normally served in seperate courses. Many, also well known traditionel meals, like knuckle of pork with Sauerkraut are served only rarely. The fat dishes, wich former people needed in the wintertime, modern people don`t like anymore. Foreign guests are astount when they meet Germans, who haven`t eaten this typical dishes. Many german dishes were nowadays only eaten for special occasions. International specialities are added to the traditional German cooking. Especially young German are looking for varied healthy food. A lot even deny meat. Today German dishes are influenced by the neighbour countries, like: France, Italy, etc. The actual trend is asian food. To mention are the different regional influences in the German cooking. Green cabbage is typicaly regional North-German food. Deutsche Esskultur Heringe, Sauerkraut, Knödel, Blutwurst, Kaiserschmarrn, u.v.a.. Viele, auch im Ausland bekannte, traditionelle Spezialitäten wie Eisbein mit Sauerkraut oder Schweinshaxe kommen mittlerweile nur noch selten auf den Tisch. Die fettreichen Speisen, die früher die Menschen durch die kargen Wintermonate brachten, haben diesen Zweck eingebüßt. Ausländische Gäste sind verwundert, wenn sie auf Deutsche treffen, die diese typischen Gerichte noch nie gegessen haben. Viele deutsche Gerichte werden nur noch zu besonderen Gelegenheiten gegessen. Internationale Spezialitäten ergänzen die traditionelle deutsche Küche. Gerade junge Deutsche achten verstärkt auf abwechslungsreiches und gesundes Essen. Viele lehnen Fleisch sogar gänzlich ab. Der heutige Speisezettel ist vor allem durch die Nachbarstaaten stark beeinflusst, z.B. Frankreich und Italien. Der aktuelle Trend liegt auf asiatischem Essen. Zu bedenken sind aber auch regionale Unterschiede, die bis heute einen starken Einfluss auf die täglichen Essgewohnheiten in Deutschland ausüben. Ein typisch norddeutsches Gericht ist Grünkohl. North-Germanys food culture Schleswig-Holstein, the northern region of Germany is surrounded by sea. We`re glad about a few various of fish species. You can buy them freshly caught in every harbour. On the salt marsh and dykes of the Northand Eastsea sheeps are grazing. In the nutritious marsh landscape different kind of vegetables are growing, especially cabbage and potatoes. Typicaly regional: cheese gammon strawberries asparagus fruits especially apples North-Germanys food culture Schleswig-Holstein, die nördlichste Region Deutschlands, ist umgeben von Wasser. Wir freuen uns über verschiedene Fischarten, die wir in allen Häfen fangfrisch kaufen können. Auf den Salzwiesen und Deichen der Nordsee und Ostsee weiden Schafe. Im nährstoffreichen Boden der Marschlandschaft wachsen verschiedene Gemüsesorten, insbesondere Kohl und Kartoffeln. Typisch regional: Käse Katenschinken Erdbeeren Spargel Obst (Äpfel) Germany Green Cabbage 1 kg greene cabbage 1 onion 40 g lard - wash, pick - to cube - put into a roasting tin, glaze onioncubes - add green cabbage - taste 2 TL mustard - taste Salt, pepper, sugar - stew 7 min. off and on turn over - add green cabbage again 1/8 l vegetable stock - add, simmer 1 hour 4 slices pork belly - after 30 min. 4 fitch sausage - after 40 min. 4 slices smoked pork chop - after 45 min. Fried and sweet potatoes: 400 g little potatoes - add potatoes into lard, burnish, 20 g lard - stew and caramelize them Salz und Zucker Germany Grünkohl 1 kg Grünkohl 1 Zwiebel 40 g Schweineschmalz - waschen, zupfen, waschen - in Würfel schneiden - in einem Bräter auslassen - Zwiebeln glasig dünsten - Grünkohl hinzufügen - abschmecken - abschmecken - Grünkohl 7 Min. dünsten, umrühren - angießen, 1 Std. köcheln - nach 30 Min. zugeben - nach 40 Min. - nach 45 Min. 2 TL Senf Salz, Pfeffer, Zucker 1/8 l Gemüsebrühe 4 Sch. Schweinebauch 4 Stck. Mettenden 4 Sch. Kasselernacken Pellkartoffeln: 400 g kleine Pellkartoffeln - Schmalz auslassen, Kartoffeln bräunen 20 g Schweineschmalz - mit Zucker bestäuben und Salz und Zucker karamellisieren Germany Elderberry-wine 1 ½ black elderberry juice 2 orangeskin, not sprayed - add in a pot - wash, add skin to the juice 1 apple 2 spicy-teabag 1 cinnamon 4 cloves sugar honey - wash, peel, slices, add to the juice 100 g slices almonds Spike the punch 1 l black elderberry juice ½ l blueberrywine/redwine - ingredients add to the juice - sweeten, - boil all ingredients shortly - serve with a long teaspoon - roast in a pan, serve with the punsch - preparation see above Germany Hollunder-Punsch Zucke 1 ½ Hollunderbeersaft - in einen Topf geben 2 Stck. ungespritzte Orangen- waschen, schälen 1 Apfel - waschen, schälen, in Stücke schneiden 2 Bt. Gewürztee - Zutaten zum Saft geben 1 Zimtstange Zucker, Honig - süßen - Zutaten kurz aufkochen - mit einem langen Teelöffel servieren 100 g Mandelblätter - in einer Pfanne rösten und zum Punsch servieren Punschvariation 1 l Hollunderbeersaft ½ l Blaubeersaft/Rotwein - Zubereitung siehe oben 2nd Meeting Turkey Turkey food culture T u r k i s h c u i s i n e ( T u r k i s h : T ü r k m u t f a ğ ı ) i s l a r g e l y t h e h e r i t a g e o f Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines.[1][2] Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations. T u r k i s h c u i s i n e v a r i e s a c r o s s t h e c o u n t r y . T h e c o o k i n g o f I s t a n b u l , Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetables staw turlu, eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh). E s p e c i a l l y i n t h e w e s t e r n p a r t s o f T u r k e y , w h e r e o l i v e t r e e s g r o w abundantly, olive oil is the major type of oil used for cooking.[3] The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme. A s p e c i a l t y ' s n a m e s o m e t i m e s i n c l u d e s t h a t o f a c i t y o r r e g i o n , e i t h e r Turkey food culture Homemade food Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup (in the winter), followed by a dish made of vegetables or legumes boiled in a pot (typically with meat or minced meat), often with or before rice or bulgur pilaf in addition of a salad or cacık (made from diluted yogurt and minced cucumbers). Summer cuisine In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant (aubergine) and peppers or potatoes served with yogurt and tomato sauce. Menemen and çılbır are typical summer dishes, based on eggs. Sheep's cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer summer helva, which is lighter and less sweet than the regular one. Key ingredients Frequently used ingredients in Turkish specialties include: lamb, beef, chicken, fish, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, and thyme. Olive are also common on various breakfasts and meze tables frequently. In Turkey sunni iftars opened with olive since the Ottomans. Oils and fats Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. Kuyruk yağı (tail fat of sheep) is sometimes used in kebabs and meat dishes. Turkey food culture Fruit The rich and diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, pomegranates, pears, apples, grapes, and figs, along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine.ple, komposto (compote) or hoşaf (from Persian khosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties. Turkey food culture Imam Bayildi with Borek Eggplant (Turkish: patlıcan) has a special place in the Turkish cuisine. Meats In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı (Eid ul-Adha) as etli pilav (pilaf with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed. The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which is almost always served with yogurt). Alternatively, in coastal towns cheap fish such as sardines (sardalya) or hamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Because it is currently a predominantly Islamic land, pork plays no role in contemporary Turkish cuisine. Turkey food culture Dairy products A bowl of Cacık, seasoned, diluted yogurt with chopped cucumber, eaten throughout the former Ottoman world. The thicker Greek version of the dish is called tzatziki. Fresh Ayran with a head of foam Yogurt is an important element in Turkish cuisine. In fact, the English word yogurt or yogurt derives from the Turkish word yoğurt. Yogurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), meze and a specialty called mantı (folded triangles of dough containing minced meat). In villages, yogurt is regularly eaten with rice or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yogurt", is made by straining the yogurt curds from the whey. One of the most common Turkish drinks, ayran, is made from yogurt. Also, yogurt is often used in the preparation of cakes, some soups and pastries. Turkey produces many varieties of cheese, mostly from sheep's milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. Turkey - Breakfeast Tu r k s u s u a l l y p r e f e r a s i m p l e b r e a k f a s t . A t y p i c a l Tu r k i s h b r e a k f a s t c o n s i s t s o f cheese (beyaz peynir, kaşar etc.), butte r, ol i ve s , e ggs , tom a toe s , c u c u m b e r s , j a m , h o n e y, a n d k a y m a k . S u j u k ( s p i c y Tu r k i s h s a u s a g e , c a n b e eaten with eggs), pastırma, börek, simit, poğaça and soups are eaten as a m o r n i n g m e a l i n Tu r k e y. A c o m m o n Tu r k i s h s p e c i a l i t y f o r b r e a k f a s t i s c a l l e d menemen, which is prepared with tomatoes, green peppers, onion, olive o i l a n d e g g s . I n v a r i a b l y, Tu r k i s h t e a i s s e r v e d a t b r e a k f a s t . T h e Tu r k i s h w o r d for breakfast, kahvaltı, means "before coffee" (kahve, 'coffee'; altı, 'under'). In t h e p a s t , Tu r k s s u r v i v e d f a m i n e s b y minimizing the consumption of food. Therefore, in the morning time they consumed only water and bread that would often be dry and stale from being conserved; due to shortages in Turkey food culture Cızlama (Akıtma) Malzemeler: ½ kg un, 1 tatlı kaşığı maya, 1 çay kaşığı tuz, 1,5 bardak su. Yapılışı: Un, tuz, su, maya akıcı olacak şekilde hamur yapılarak kabarmaya bırakılır. Saç veya tava içine yağ sürülerek 1 kaşık hamur atılır. Kısık ateşte pişirilir. NAZLI (Otur Fatma Tatlısı) Bilinen keke benzer şekilde yapılan en çok çayın yanında tercih edilen tatlılardan biridir. 2 tane yumurta,1 bardak yoğurt ve şeker, aldığı kadar mısır unu, az miktarda karbonat büyük bir kabın içinde iyice karıştırılır. Yağlanmış olan tepsiye hazırlanan hamur boşaltılır ve fırında hafif ateşte pişirilir. Tatlı çok kısa sürede piştiği için ‘Nazlı’ olarak adlandırılmaktadır. Bu nedenle de pişirilirken dikkatli olmak ve ateşi iyi ayarlamak gerekir. Höşmerim Malzemeler: ½ kg tuzsuz taze peynir.1/2 paket margarin, ½ kg şeker, 1 bardak un. Yapılışı: Peynir ateş üzerinde karıştırılarak sarartılır. Un, yağ, şeker karıştırılarak 15-20 dakika kadar pişirilir sararınca indirilir. Kaşık kaşık servis yapılır. Pişmaniye’nin Yapılışı: Pişmaniye’nin malzemesi az fakat yapımı zordur. Malzeme un, şeker ve tereyağından ibarettir. Kalaylı, büyük bir bakır kazanda önce un yağ ile kavrulur. Ancak bu iş biraz sabır ister. Kavurma işlemi büyük bir ağaç kaşıkla yapılır. 5-6 saat süren bu kavurma işinden sonra un ile yağ iyice birleştirilir. Kavurma işleminden ayrı olarak başka bir kazanda da şeker kaynatılır. Kaynaya kaynaya iyice ağdalaşan şeker kavrulmuş un ile karıştırılarak birbirine yedirilir. Sonra bu karışım büyük tepsilerde saatlerce ovularak çevrilir. Bu işlem ağdalı hamurun tel tel oluncaya kadar sürdürülür. İzmit’e gelen herkesin zevkle yediği pişmaniye bu şekilde hazırlandıktan sonra tartılarak kutulara yerleştirilerek satışa sunulur Turkey food culture Yöredeki kültürel çeşitlilik ve kozmopolit yapı beslenme biçimlerinde de çeşitlilik yaratmaktadır. Tarımda çağdaş yöntemlerin kullanımı, ülke genelinin üstündedir. Bu, sebze üretiminde yoğunlaşmaktadır. Anadolu'da beslenme temel olarak unlulara dayanırken, Kocaeli'nde sebze-meyve tüketimi öne çıkmaktadır. Karadeniz'den göçlerle, karalahananın da yaygınlaştığı görülmektedir. Ancak kurutma, turşu ve komposto gibi ev konserveciliği giderek azalmaktadır. Yarımca kirazı, Değirmendere fındığı, Kandıra yoğurdu, hindi dolması ev peyniri, İzmit pişmaniyesi bu yörelerin adıyla özdeşleşmiştir. Yöremizin yerlileri olan Manavlar’ın köylerinde yöresel yemekler varlığını sürdürmektedir. Bu yemeklerden bazıları; Çorbalar:Tarhana, Umaç, Bulamaç,- Et Yemekleri:Yahni, Kavurma, Tavuklu Keşkek, Çiğceli Kavurma - Sebze Yemekleri: Mantar Yemeği, Ebe Gümeci, Mancar Yemeği( Çiçekli Mancar ) Hamur İşleri:Ev Makarnası, Gözleme, Cizleme (Akıtma), Lokum, Mantar Böreği, ÇiğceliYumurta, Cevizli Börek Tatlılar: Höşmerim ( Peynir Tatlısı), Kuru Helva, Nazlı (Otur Fatma Tatlısı), İrmik Helvası, Kübe Tatlısı ve çeşitli Sarma ve Dolmalar. Umaç Çorbası Malzemeler: 1 bardak un, 1 adet un, 1 çay kaşığı toz biber, 1 çay kaşığı tuz, 1 kaşık margarin Yapılışı: Un, su, tuz karıştırılarak pişirilir. Yağ, tuz, biber eritilir ve kaynayan çorbanın içine atılır. Ciğceli Kavurma Malzemeler: 1 kg kuşbaşı et, ½ kg bulgur, 2 su bardağı süt kaymağı ( Ciğce ), 1 çay bardağı karabiber, 1 tatlı kaşığı tuz. Yapılışı: Et haşlanır. Bulgur veya pirinç pilavı yapılır. Pilav servis tabağına alınır. Kavrulmuş kavurma pilav üzerine konulur. Kavurma üzerine ise süt kaymağı eritilerek dökülür. Mancar Yemeği (Çiçekli Mancar) Malzemeler: 1 kg mancar, 1 çay kaşığı zeytinyağı, 1 adet domates, 1 adet soğan. Yapılışı: Mancar ayıklanarak soğuk suda iki saat süre ile bekletilir ve sudan çıkartılır. Kısık ateşte haşlanır. Soğan yağ içinde kavrulur. Haşlanmış mancar kavrulmuş soğan içine karıştırılarak 5-10 dakika pişirilir. Turkey food culture Çorbalar TÜRKTürk mutfağı Türk mutfağı, Türkiye'nin ulusal mutfağıdır. MUTFAĞIGeleneksel bir sofra düzeni. Osmanlı kültürünün mirasçısı olan Türk mutfağı hem Balkan ve Ortadoğu mutfaklarını etkilemiş hem de bu mutfaklardan etkilenmiştir. Ayrıca Türk mutfağı yörelere göre de farklılıklar gösterir. Karadeniz mutfağı, Güneydoğu mutfağı, Orta Anadolu mutfağı gibi birçok yöreler kendilerine ait zengin bir yemek haznesine sahiptirler. Çorbalar İşkembe Çorbası Çorba özellikle kış aylarında Türk mutfağının vazgeçilmez bir parçasıdır. Mercimek Çorbası, Ezogelin Çorbası, Yoğurt Çorbası ve Tarhana Çorbası en çok tercih edilen çorbalardır. Ancak Türk mutfağı bunların yanı sıra sayısız miktarda çorbalar içerir. Etler, Sebzeler ve baklagiller genellikle çorbaların ana malzemeleridir. Et suyu, un, yoğurt ve şehriye bu malzemeleri çorba haline getirmek için kullanılır. İşkembe Çorbasının alkollü içkilerin neden olduğu başağrısına iyi geldiği inancı yaygındır. Özellikle şehirlerde yer alan işkembeci lokantaları geç saatlere kadar açık kalarak müşterilere işkembe çorbası servisi yaparlar. Turkey food culture Çorbalar Baklava Türk mutfağı tatlılar açısından çok zengin bir dünya mutfağıdır. Türk tatlıları çok geniş bir çeşitlilik gösterirler. Baklava, kadayıf, lokma gibi hamurlu tatlılar, muhallebi, keşkül, kazandibi, sütlaç gibi sütlü tatlılar, hoşaf ve kompostolar, revani, helva, aşure ve Kabak Tatlısı gibi tatlılar geniş bir yelpazeye sahiptirler. Baklava Türk mutfağının en tanınmış tatlıları arasındadır. Çok ince açılmış yufkanın arasına fındık, ceviz veya antep fıstığı konarak pişirilmesinden sonra bir şerbetle tatlandırılması yoluyla hazırlanır. Tel kadayıf ise çok ince teller halinde satılan hamurla hazırlanır ve baklavanın içine benzer içlerle doldurularak fırında kızartıldıktan sonra şerbetle tatlandırılır. Fıstıklı Tahin helvası Sütlü tatlılar sütün şekerle kaynatıldıktan sonra nişasta, pirinç veya pirinç unu ile katılaştırılması yoluyla hazırlanırlar. Kazandibi ise muhallebi gibi hazırlandıktan sonra elde edilen tatlının bir tepside kızartılarak karamelleştirilmesi sonucu elde edilen ilginç bir Türk tatlısıdır. Tavuk Göğsü de sütlü bir tatlıdır, söz edilen bu malzemelerin yanı sıra ince bir şekilde didiklenen tavuk etinin göğüs kısmını da içerir.Revani, İrmik helvası gibi bazı tatlıların yapımında irmik kullanılır. Türkiye'deki dinsel inançlar arasında özel bir yeri olan aşure buğday, kuru üzüm, fasulye ve nohut gibi birçok bitkisel malzemeler kullanılarak hazırlanan bir tatlıdır. Kabak tatlısı balkabağının şekerle pişirilmesi yoluyla hazırlanır. Sonbahar ve kış aylarında tercih edilen Türk mutfağına has bir tatlı. Turkey 200 g 1 1 1 1 2 150 g cubed beef medium onion carrot medium sized potato cup vegetable oil cup water spinach (boiled mashed come) salt uns pepper to taste Béchamel-sauce 1,5 cups 2 tbsp ½ cup milk flour tea oil egg ¼ 100 g lemon grated parmesan cheese After adding oil pot roast beef and onion until it get pink. Stir in carrots and sauté for 10 min. Add water, potatoes, salt, pepper and boil them over low heat for about 30 min.. On the other side filtering through a blender of boiled water spinach puree. For béchamel sauce, put oil into a pot. After oil fried, add flour and cook it until turns pink. Add milk, stir until it gets thick. Take the egg yolk and add lemon juice. Added it into the mixture. After adding salt, cook it 10 min.. Mix spinach puree and béchamel sauce. Put it into tray firstly meal and over the meal spinach béchamel sauce. Put it into the oven, sprinkle with grated parmesan cheese. Cook until golden brown. Serve hot. Turkey Nev-i Değer Malzemeler: 200 gr kuşbaşı dana eti (yağsız ve sinirsiz tranç eti) 1 adet orta boy soğan 1 adet havuç 1 adet orta boy patates 1 çay bardağı sıvıyağ 2 su bardağı su 150 gram ıspanak (haşlanmış püre haline gelmiş) arzu edilen miktarda tuz ve karabiber beşamel sos için: 1.5 su bardağı süt 2 çorba kaşığı un yarım çay bardağı sıvıyağ 1 adet yumurta çeyrek limon 100 gram rendelenmiş kaşar peyniri Hazırlanışı: Tencereye yağı ilave edip kızdırdıktan sonra eti ve soğanı pembeleşinceye kadar kavurun. Sonra havucu ilave edip 10 dakika daha soteleyin. Suyu, patatesi, tuzu ve karabiberi ekleyip kısık ateşte yaklaşık 30 dakika kaynamaya bırakın. Diğer tarafta ıspanağı haşlayıp suyunu süzdükten sonra mikserden geçirin püre haline getirin. Beşamel sos için, tencereye yağı koyun. Yağ kızdıktan sonra unu ilave edip pembeleşinceye kadar kavurun. Sütü ekleyip boza kıvamına gelinceye kadar karıştırın. Yumurtanın sarısını ayırıp, akına limon suyu ilave edin. Bunu, tenceredeki karışıma ilave edip karıştırın. Tuzunu da ekledikten sonra 10 dakika pişirin. Ispanak püresini beşamel sosla harmanlayın. Ocaktaki yemekle, ıspanaklı beşamel sosu harmanlayıp tepsiye yayın. Üzerine rendelenmiş kaşar peyniri serpip fırına atın. Üzeri kızarana kadar pişirin. Sıcak olarak servis yapın. Turkey SariĞi Burma Turkey Sariği Burma Hamuru için: 3 adet yumurta 1’er çay bardağı süt ve sıvıyağ 3 çorba kaşığı yoğurt 1 çorba kaşığı sirke Bir tutam tuz, yarım kg un Hamuru açmak için: Nişasta İçine: 250 gram dövülmüş ceviz Üzeri için: 250 gram tereyağı veya margarin Şerbeti için: 4 su bardağı tozşeker Dört buçuk su bardağı su 4-5 damla limon suyu Sarığı Burma Yapılışı ÖNCELİKLE şerbeti için tozşeker ve suyu bir tencereye alıp, kaynatın. Kaynayınca limon suyunu ilave edin ve bir taşım daha kaynadıktan sonra ocaktan alıp, soğumaya bırakın. Hamur için yumurtaları yoğurma kabında çırpın. Süt ve sıvıyağ ekleyip, çırpmaya devam edin. Yoğurt ve sirkeyi ilave edip, karıştırın. Tuz ve unu kattıktan sonra kulak memesi yumuşaklığında bir hamur elde edene kadar yoğurun. Hazırladığınız hamuru 5 adet bezeye ayırın ve kurumaması için üzerini nemli bir bezle örtüp, yarım saat dinlendirin. Nişasta serperek, oklava ile çok ince şekilde ve yufka büyüklüğünde açın. Üzerine ceviz serpin ve oklavaya sarın. Yufkayı iki tarafından büzün ve oklavadan çıkarıp, yağlanmış tepsiye yerleştirin. Diğer yufkaları da aynı şekilde hazırlayın ve tepsiye yerleştirin. Üzerine eritilmiş tereyağı veya margarini gezdirin. Önceden ısıtılmış 180 derece fırında üzeri pembeleşene kadar pişirin. Soğuyan şerbeti sıcak tatlının üzerine gezdirin ve tatlının şerbetini çekmesi için 15-20 dakika bekleyin. Daha sonra servis yapın. 3rd Meeting Slovakia Slovak food culture Already more than millennium ago the ancient Slavs honoured their guests by kindly word, bread, salt and a glass of mead. Nowadays we welcome our guests with bread and salt just in symbols. Traditional Slovak food culture reflects the time and environment in which it was being made. Its basic ingredients are potatoes, cereals, cabbage, legumes, roast and smoked meats, curd cheese, milk, fruit and vegetables. The traditional thick Slovak soups especially sauerkraut, sheep cheese soup (demikat), bean, potatoes, mushroom, and lentil soups, goulash are very popular. Smoked sheep cheese ”oštiepky, parenice“, are very popular. Potatoes are taken for the second Slovak bread. There are many kinds of preparation of potatoes. Delicious are special gnocchi made of potatoes dough, served with sheep cheese – ”bryndza” called “ bryndzove halušky“ flavoured with crispy fried bacon. They are served with butter sheep milk (žinčica). Visitors can enjoy traditional Slovak meals in typical restaurants shepherd´s hut (Salaš or Koliba). You can also enjoy the assortment: roast goose or duck with potatoe pancakes, spicy goulash, smoked sausages and ham. Slovakia is also known for its high quality wines ranging from Small Carpathian Mountains to Tokai in the East and popular beer brands. Other popular Slovak aperifs include Slivovica (plum brandy) and borovička (made from juniper berries, similar to gin. Take a strong “Slivovica” as the aperitif and finish your diner by Slovak wine or traditional Slovak beer. Bon apetit...! Kultúra slovenského jedla Pred viac ako tisícročím starí Slovania si uctievali svojich hostí láskavým slovom, chlebom, soľou a pohárom medoviny. V súčasnej dobe vítame našich hostí symbolicky chlebom a soľou. Tradičná slovenská kultúra jedla je odzrkadlením doby a prostredia, v ktorom je poskytované. Základnými zložkami sú zemiaky, obilniny, kapusta, strukoviny, pečené a údené mäso, tvaroh, mlieko, ovocie a zelenina. Tradičné silné slovenské polievky veľmi obľúbené sú najmä kapustová, polievka z bryndze (Demikát), strukovinové, zemiakové, hubové, šošovicové polievky a guláš. Obľúbený je údený ovčí syr - "oštiepky a parenice". Zemiaky sú považované za druhý slovenský chlieb. Existuje mnoho druhov prípravy zemiakov. Vynikajúce sú špeciálne halušky zo zemiakov cesta, podávané s ovčím syrom - "bryndzou" s názvom "Bryndzové halušky" dochutené chrumkavou opraženou slaninou. Sú podávané so žinčicou. Návštevníci si môžu vychutnať tradičné slovenské jedlá v typických reštauráciách Salaš alebo Koliba. Obľúbené sú jedlá: pečená hus alebo kačica so zemiakovými plackami, pikantný guláš, údené klobásky a šunka. Slovensko je tiež známe jeho vysoko kvalitnými vínami z Malých Karpát až po Tokai na východe a populárnymi značkami piva. Medzi ďalšie zaujímavé aperitívy patrí Slivovica a Borovička z plodov borievky, podobná Ginu . Ponúknite sa silnou slivovicou ako aperitívom a dokončite svoje jedlo so slovenským vínom alebo tradičným slovenským pivom. Dobrú chuť ... ! Slovakia Sheep cheese gnocchi Ingredients: Potatoes – 3 pieces Flour – cca 5 tablespoons (tbsp) Egg – 1 piece Bacon Bryndza (Slovak Sheep Cheese) Salt First peel potatoes and shred them. Add egg and flour. You need to make dough that is not watery but also not tough. If it happens to be too watery, add more flour; if it is too tough, add some water. Add 1 tbsp of salt. Boil water with 2 tbsp of salt (the water has to boil all the time during the preparation). Toss pieces about 2,5 cm (an inch) long into the boiled water, using kitchen knife and cutting board. Cook them for few minutes until they float on the water level. Take them out with a strainer and halušky are ready. Cut bacon into small pieces and fry them. Put bryndza on top of halušky and heat them together. It is very difficult or many times impossible to buy bryndza outside Slovakia, but you can use other cheese instead, for example feta cheese mixed with cream cheese and milk). Put the fried bacon on the top of halušky (with a bit of grease) before serving. Slovensko Bryndzové halušky Ingrediencie: 3 zemiaky cca 500 g polohrubá múka 1 vajce 200 g slanina údená 200 - 250 g bryndza 200 ml kysla smotana 1 čjl soľ Nastrúhame si zemiaky, pridáme čajovú lyžičku soli a dosýpame polohrubou múkou až kým nám v ceste nezostane stáť varecha. Nakrájame si údenú slaninku a na malinkom ohni pražíme kým nie je pekne červená. Bryndzu si rozmiešame s kyslou smotanou. Cesto pretláčame pomocou sitka na halušky do vriacej posolenej vody , keď nám vyplávajú sú hotové. Halušky po vybratí neoplachujeme ešte na horúce dáme bryndzu a slaninku. Dobrú chuť. Slovakia Demikát - soup of bryndza cheese ● 4 potatoes ● onion ● 200 ml milk ● 150 g bryndze (sheep cheese) ● 2 soup-spoon oil ● 2 tea-spoon sweet paprika powder ● salt ● ground black pepper Cleaned onions cut it into small cubes and fry gently in oil. Sprinkle paprika powder and mix. Add the diced potatoes and pour boiling water so that the potatoes were all submerged. Boil until the potatoes are soft. Pour in milk and sheep cheese that was fragmented mix, let it be uniformly dissolved. Carefully sprinkle it with salt and pepper. Serve hot with bread and garnished with chopped chives or dill. Tip: Be careful when salting. Sheep cheese contains a considerable dose of salt. Choose sheep cheese with the highest content of sheep lumps, because cows' milk in the soup is well dissolved. Slovensko Demikát 4 zemiaky 1 cibuľa 200 ml mlieka 150 g bryndze 2 polievkové lyžice oleja 2 čajové lyžičky sladkej mletej papriky soľ celé čierne korenie pažítka Orestujeme si cibuľu na oleji alebo masti vytopenej zo slaniny, pridáme rascu, bobkový list, nové celé korenie, čierne celé korenie. Pridáme mletú červenú papriku, chvíľku opečieme, aby paprika nezhorkla a podlejeme vodou . Pridáme očistené na kocky nakrájané zemiaky, varíme do mäkka. Do Vývaru pridáme bryndzu rozmiešanú v mlieku. Ovčí syr volíme s najvyšším obsahom ovčej hrudky, pretože kravské mlieko v polievke sa dobre rozpustí. Ochutíme soľou a korením. Solíme až nakoniec, lebo bryndza je veľmi slaná. Chvíľu povaríme a napokon zjemníme kyslou smotanou. Chlieb nakrájame na kocky a opečieme na bravčovej masti. Slovakia Poppy Seed Strudel DOUGH 250 g flour, sieved 1 package baking powder (2 ts) 1 pinch of salt 120 g butter, soft 60 g sugar 1 egg 1 pinch of cinnamon ¼ lemon, only peel, finely minced a little cold milk FILLING 250 g poppy seeds, finely ground 40 g sugar 2 tbsp honey 40 g breadcrumbs 40 g raisins (to your taste) 1 pinch of cinnamon 2 tbsp rum 1/4 l milk PREPARATION: For the dough, sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Quickly kneed into dough adding a little bit of cold milk. Cover dough and let stand in a cool place for 1/2 hours. For the filling, grind poppy seeds in the meantime (that's the only way to get all the poppy seed taste!) and heat with sugar, honey, raisins, cinnamon and rum in a small pan over low heat. The poppy seed filling has to be smooth and a little wet. If it turns out too wet you can dry it with adding breadcrumbs after it cooled out. If it's too dry soften it with a little bit of milk. Roll the dough on a floured surface into a 45x40cm rectangle and cut into two equal parts. Spread poppy seed filling equally on both dough halfs and roll up into a strudel. Put the two strudels onto a baking sheet and bake for 40-45 minutes in medium heat. Slovensko Makový závin CESTO 250 g preosiatej múky 1 balíček prášku do pečiva ( 2 čjl ) 1 štipka soli 120 g masla 60 g cukru 1 vajce 1 štipka škorice ¼ citróna , len kôra , jemne postrúhaná trochu studeného mlieka PLNENIE 250 g jemne mletého maku 40 g cukru 2 lyžice medu 40 g strúhanky 40 g hrozienok ( na vašej chuti ) 1 štipka škorice 2 lyžice rumu 1 / 4 l mlieka Príprava : Preosiatu múku zmiešame s práškom do pečiva a štipkou soli . Pridáme mäkké maslo, cukor , vajcia , škoricu a citrónovú kôru . Rýchlo miesime, do cesta pridáme trochu studeného mlieka. Cesto zakryjeme a necháme na chladnom mieste po dobu 1/2 hodiny. Náplň: pomletý mak zmiešame s cukrom , medom , hrozienkami , škoricou a rumom a zohrejeme v malej panvici na miernom ohni . Maková náplň musí byť mierne vlhká . Ak sa ukáže , príliš vlhká , môžeme po ochladení pridať trochu strúhanky. Ak je príliš suchá pridáme trochou mlieka . Cesto rozvalkáme na pomúčenej doske na obdĺžnik 45x40cm a nakrájame na dve rovnaké časti. Rovnomerne rozotrieme makovú náplň na obe polovičky cesta a zrolujeme do závinu. Obidva záviny dáme na plech a pečieme 40-45 minút pri strednej teplote . 4th Partner Meeting Finland Finland food culture Finland is the most northern country in European Union and we have a cruel history. 10’000 years ago we had the Ice age and 3 kilometers thick ice bed on the ground. The ice bed pushed the ground down but when the ice melt the ground started to rise up. This rising continues even today and on the Ylivieska region where we are living the rising is about 8 – 10 mm per year. In 100 years this means 1 meter. What are the influences of the ground rising to the nature, to flora, to fauna, to the seas and other waters and especially to agriculture? This is the first thing I’d like to present to the partners and the best way to do this is to visit the Sea Nature Center in Kalajoki. The next step is to see the nature live. We will go and see different kinds of forests, bogs, fields and other landscapes. 10 kilometers wandering deep to the Finnish forest gives the participants a good impression of the nature. On the seashore you can easily understand the results of the ground rising and you’ll find out what it means to the nature. The Ylivieska region is the most well-known agriculture area in Finland and during the visit in Finland we will visit most interesting farms to see the production of the local food. We will explore the honeybee farm, milk farm, potato farm and animal farm. On the region we all like to eat local food and in next stage we will familiarize the partners to the local food production like dairy, kitchen, bakery and the last step is to eat or at least taste the local specialties Finland Finnland Traditional Sautèed Reindeer 1 kg 3 ts 2dl Salt (frozen) reindeer meat butter water Hew chips icy meat. Melt butter in a pot. Add meat in a pot in small quantities and fry brown. After frying meat, add water and salt in a pot. Reduce the heat and simmer for an hour under the cover. You can get best results, if you poach food in the oven 125 degrees for 2-3 hours. Finland Lapinskansa Poronkäristy s 1 kilo poron käristyslihaa tai poronpaistia 3 rkl voita tai poron kuuta 2 dl vettä suolaa Sulata voi padassa. Voimakkaamman maun saat, jos käytät poron kuuta. Lisää käristysliha pataan pienissä erissä ja ruskista sulaksi. Kun koko lihaerä on sulanut ja ruskistunut, lisää vesi ja suola. Pienennä lämpöä ja anna hautua kannen alla ainakin tunnin verran. Jos käristys uhkaa päästä kuivumaan, lisää hieman vettä. Erityisen pehmeä poronkäristyksestä tulee, jos sitä hauduttaa uunissa 125 asteessa 2-3 tuntia. Perinteinen poronkäristys syntyy helposti käristyslihasta. Jos saatavilla on poronpaistia, liha kannattaa vuolla lastuiksi, kun se on jo vähän sulanut mutta vielä sopivasti kohmeessa. Tarjoile poronkäristys perunamuusin, puolukkahillon ja maustekurkkujen kanssa. Perunamuusi 1 kilo Lapin puikulaperunoita 2 rkl voita 1 sipuli maitoa suolaa Kuori perunat ja pistä kiehumaan. Silppua sipuli. Kun perunat ovat kypsiä, soseuta ne ja lisää maito, voi ja hienonnettu sipuli. Sipulin voi maun mukaan lisätä muusiin joko raakana tai voissa kypsytettynä. Tarkista maku ja lisää tarvittaessa suolaa. Finland Mama`s Berrypie Shell 1-3 100 g margarine ½ dl sugar 1 egg Cream margarine and sugar, beat in the egg. 1dl graham flour 1 dl wheat flour 1 teaspoon baking powder Combine the dry ingredients and mix the mixture in the foam. Filling 4-6 3 dl blueberries 1 can sour cream 1 egg ½ dl sugar 1 teaspoon vanilla sugar Mix the sour cream, egg, sugar and vanilla sugar. Pour the mixture on top of the berries. Bake in 200 degrees in the lowest surface of the oven for 30 min. If the pie is uncooked from the bottom put it in the lowest surface of the oven for an extra five minutes. Finland Perinteinen poronkäristys ja pottuvoi 1 poron kylkirulla tai 700 g lapaa, etuselkää, paistia tai valmiiksi siivutettua käristyslihaa 3 rkl poron paistorasvaa (tai voita) 2 dl vettä 1.5 tl suolaa Perunamuusi 700 g kuorittuja puikulaperunoita 2 rkl voita 2-3 sipulia 2 dl maitoa 1-2 tl suolaa 1. Anna lihan sulaa kohmeiseksi (n. - 6 astetta), leikkaa siivuttamaton liha pituussuunnassa halki ja vuole siitä ohuita käristyslastuja poikittaissuunnassa. Valmiiksi siivutetun käristyslihan voit ottaa käyttöön sellaisenaan. 2. Sulata padassa rasva. 3. Lisää käristysliha pataan pienissä erissä ja ruskista. 4. Kun koko lihaerä on ruskistunut, lisää vesi ja suola. 5. Pienennä lämpöä ja anna hautua kannen alla 10-30 minuuttia. Tarjoa pottuvoin kanssa. Haudutusajasta on olemassa monta näkemystä. Kun käristys tehdään paistista, voi hyvinkin olla, että 10 minuuttia riittää. Samoin, jos liha on todella ohuina lastuina. Kannattaa kuitenkin kokeilla pidempiäkin haudutusaikoja aina runsaaseen tuntiin saakka. Pottuvoi 1. Keitä potut. 2. Hauduta hienonnettu sipuli voissa kypsäksi, lisää maito ja kiehauta se. 3. Soseuta kypsät perunat ja lisää sekoittaen sipulinen maito. 4. Mausta suolalla. 5 th Meeting Romania 5th Partner Meeting- Romania 5th Partner Meeting- Romania Cheese buns Ingredients Preparation Mix the flour, milk, 4 eggs, 3 • 1 kg flour • 10 eggs • 300 gr sugar • 100 ml oil • 500 ml milk • 1 cube yeast • 1 kg cottage cheese • 50 gr raisins tablespoons sugar, oil and yeast to make the dough not too harsh, then let it rise. If necessary, add more warm water. Meanwhile, mix the cheese with 4 egg yolks, raisins and sugar to taste. After the dough rises, split it into equal chunks and stretch it as squares, put a teaspoon of cheese in the center and gather the edges to form the buns. Let it rise in oven tray, brush it with a scrambled egg and bake it at medium heat. Branzoaice (Poale-n brau) Ingrediente Mod de preparare Pentru aluat: 500 grame faina 2 oua 200 ml lapte 25 grame drojdie un praf de sare 2-3 pliculete de zahar vanilinat coaja de lamaie rasa esenta de vanilie ulei Pentru umplutura: 500 grame branza de vaci 100 grame stafide 1 ou 3 pliculete zahar vanilinat Intr-un bol se pune faina cernuta, un praf de sare si cele 2 oua Laptele se incalzeste un pic (nu fierbinte!), se amesteca bine cu esenta de vanilie, zaharul vanilinat, coaja de lamaie si cu drojdia, rezultand astfel maiaua Adaugam maiaua de mai sus peste faina si incepem a amesteca. Amestecam pana incepe sa se ingroase si sa se formeze un aluat. Adaugam si putin ulei si framantam pana aluatul devine elastic. Formam o bila, acoperim bolul cu un prosop curat si lasam la dospit 1 ora. Cat timp aluatul dospeste pregatim umplutura. Amestecam branza de vaci, cu zaharul vanilinat, stafidele si 1 ou. Daca simtiti nevoia ca umplutura sa fie mai dulce mai puteti adauga 2-3 linguri de zahar. Luam o parte din aluat si intindem o foaie cat putem noi de dreptunghiulara. Foaia o taiem in patrate mai mari pentru a putea sa impaturim cat mai bine. In mijlocul fiecarui patrat punem o lingura de umplutura si impaturim ca pe un plic, presand usor colturile. In tava, pe o hartie de copt, punem branzoaicele, le ungem cu ou si le punem la cuptor pentru 30-35 de minute. Le pudram cu zahar si le savuram!! Tuffed cabbage Ingredients Preparation Fry the onion in oil. 1 kg beef and pork mince mixture 1 piece pickled cabbage 300 g chopped onion 50 ml oil 200 g uncooked white rice 100 ml tomato sauce salt pepper dill 100 g smoked ham or bacon Add rice, tomato sauce and leave it for two minutes on fire. Add minced meat, salt and pepper to taste. Mix well. Fill in the cabbage leafs with this composition by rolling them. Put chopped cabbage on the bottom of the dish, then the stuffed cabbage in rows. On the top, put chopped cabbage, smoked ham, add hot water to cover and cook them on low heat. If needed, add water, and cook until tender. Homemade bread with potatoes Ingredients for one bread of 1 kg Preparation Mix the yeast with warm water and a tablespoon of sugar and put in the middle of sifted flour, mixed with boiled, crushed and cooled potatoes. Put the salt, add warm water and mix until the dough smooths, then add the oil and knead another 10 minutes in all. Criss cross the dough to the bottom with an oiled knife, cover the bowl, and let the dough rise in a warm place, covered with a napkin. After 1 hour, knead the dough again and break it into pieces, place it in an oven tray and let it rise. Criss cross the surface and bake it in the well heated oven for 1 hour. • 620 grams white potatoes, crumbly • 650 grams flour, type 550 BL • 120 ml water from the potatoes boiling • 4 teaspoons salt • 2 tablespoons oil • 25 grams fresh yeast • 1 teaspoon sugar Criss cross the dough to the bottom wCriss cross the dough to the bottom with an oiled knife, cover the bowl, and let the dough rise in a warm place, covered with a napkin. After 1 hour, knead Criss cross the surface and bake it in the well heated oven for 1 hour. 6 th Meeting Italy Italy`s food culture -- s e c o n d c o u r s e ( f i s h o r m e a t ) - side dish (vegetables or fresh salad with a tasteful of vinegar or lemon - a few pieces of cheese usually close the main part of the lunch. - dessert, fresh fruits and coffee, often an espresso. Italian food and culture go hand in hand, we may say there is no difference. For Italians, food is not merely a means for survival, food defines us. It belongs to our history and culture as much as Raffaello and Leonardo da Vinci. Italians use a lot of spices, aromatic herb and olive oil and fresh ingredients. A traditional Italian menu consists: -- h o t a n d c o l d a p p e t i s e r -- f i r s t c o u r s e ( p a s t a , r i s o t t o , g n o c c h i , - polenta or soup) Every dish, even the most simple, has roots in the past and traditions of that particular region. While travelling from the north to south of Italy you could experience as many different dishes as you travelled around the whole continent. It's important to remember that it does not exist “Italian cuisine“, because every region and every city have his typical cuisine for example: panettone is from Milan, pastiera,babà from Napoli cannoli are from Palermo Italy La cucina è una parte importantissima della cultura italiana. Essa è molto apprezzata nel mondo per la sua varietà ed è ricca di splendidi piatti unici di pasta accompagnata da verdure, ortaggi, legumi, tutti ingredienti che riportano alla radice delle tradizioni locali, e d’innumerevoli varietà di carni e di pesce e di formaggi. Grazie all’importanza delle cucine regionali,il numero delle ricette italiane si può definire quasi illimitato. La tradizione culinaria italiana non riguarda solo i piatti che si possono gustare seduti ad un tavolo, ma anche numerose tipologie di cibi da strada, che variano da regione a regione. In Liguria, si può assaggiare la focaccia genovese,un po’ più a sud, troviamo le piadine romagnole. Nel Lazio si possono assaggiare la porchetta di Ariccia e i supplì, in Campania le pizze. In Sicilia, tra i cibi di strada più famosi ed apprezzati ci sono: gli arancini, pani ca meusa, sfinciuni e stigghiola. Cannoli Siciliani Ingredients for 4 servings: 150 g. of flour 500 g. of fresh ricotta 270 g. of sugar 20 g. of butter 20 g. of cocoa powder 1 egg 1 tablespoon of vinegar orange peel chocolate chips icing sugar extra virgin olive oil Preparation: Mix the flour, 20 g. of butter, 1 egg, cocoa powder, sugar, and add a tablespoon of vinegar , Once prepared the dough it has to rest for about an hour. Flatten the dough with a rolling pin, then create square shapes with the help of a knife, wrap diagonally the forms obtained around tubes of tin, then fry in abundant oil. Dry the forms and allow them to cool, then remove from tin tubes. Preparing the filling: Pass the ricotta through a sieve ,add chocolate and sugar. fill shapes, decorate with candied orange peel and powdered sugar. The cannoli are the most typical sicilian pastry. Cannoli Siciliani I cannoli sono dolci tipici della tradizione sSiciliana Ingredienti per 4 persone: 150 g. di farina, 500 g. ricotta di fresco, 270 g. di zucchero, 20 g. di burro, 20 g. di cacao in polvere, 1 uovo, 1 cucchiaio di aceto, buccia d'arancia, pezzi di cioccolato, zucchero a velo, olio extra vergine di oliva Preparazione: Mescolare la farina, 20 g. di burro, 1 uovo, cacao in polvere, zucchero, e aggiungere un cucchiaio di aceto, una volta preparato l'impasto deve riposare per circa un'ora. Spianare la pasta con un mattarello, quindi creare forme quadrate, con l'aiuto di un coltello, avvolgere diagonalmente le forme ottenute attorno tubi di stagno, poi friggere in abbondante olio. Asciugare le forme e lasciarle raffreddare, quindi rimuovere dai tubi di latta. Preparazione del ripieno: Passare la ricotta al setaccio, aggiungere il cioccolato e lo zucchero. riempire le forme, decorare con scorza di arancia Sarde a Beccafico Ingredients for 4 people: 1 kg of sardines 150g of breadcrumbs 2 salted anchovies 1 sprig of parsley 30 g pine nuts 50 g raisins 2 lemons sugar extra virgin olive oil bay leaves salt and pepper Preparation Heat 2 tablespoons of olive oil in a pan and let brown the bread crumbs ;then , put into a bowl ( keep aside 1 tablespoon ) . Add the raisins soaked in warm water and squeezed , pine nuts , the anchovies , boned and dissolved in a little olive oil , parsley chopped , a pinch of salt and a pinch of pepper and mix with all care , incorporating more oil if necessary . Clean the sardines and removed the head and bones ; wash and roll out a plan and season with salt . Distributed on each part of the compound prepared and roll , forming rolls . Arrange , and then , in a greased baking dish , alternating with bay leaves and thin slices of lemon. At the end , the preparation sprayed with an emulsion of lemon juice and sprinkle with remaining bread crumbs and a pinch of sugar.Bake at 200 degrees for 15 minutes. Ingredienti per 4 persone: 1 kg di sarde 150 g di pangrattato 2 acciughe sotto sale 1 ciuffo di prezzemolo 30 g di pinoli 50 g di uvetta 2 limoni zucchero olio evo foglie di alloro sale,pepe Preparazione Scaldate 2 cucchiai d'olio in padella e lasciatevi dorare il pangrattato; poi, mettetelo in una terrina (tenendone da parte 1 cucchiaio). Aggiungete l'uvetta ammollata in acqua tiepida e strizzata, i pinoli, le acciughe dissalate, diliscate e sciolte in poco olio, il prezzemolo tritato, il pecorino, una presa di sale e un pizzico di pepe e amalgamate con cura tutto, incorporando se necessario altro olio. Pulite le sarde ed eliminate testa e lische; lavatele, stendetele un piano e salatele. Distribuite su ciascuna una parte del composto preparato e arrotolatele, formando degli involtini. Disponetele, quindi, in una teglia unta, alternandole con foglie di alloro e fettine sottili di limone. Alla fine, irrorate la preparazione con un'emulsione di succo di limone e cospargete con il pangrattato rimasto e un pizzico di zucchero. Infornate a 200° per 15 minuti. Sarde a Beccafico