This document provides recipes collected by students from various schools in Greece, Italy, Poland, Spain, and Romania. It includes recipes for tzatziki from Greece, moussaka from Greece, vegetable pie from Greece, chicken pie from Poland, baklava from Turkey, bigoli from Italy, risi e bisi from Italy, trippa from Italy, sardines in saor from Italy, galani from Greece, Venetian pancakes from Italy, Romanian drob, potato omelette from Spain, espardenya from Spain, and calçots from Spain.
2. ● Greek recipes …....... 3
● Italian recipes ….......10
● Polish recipes …...... 18
● Spanish recipes …... 29
This recipes are collected by students from:
MARULIO GENIKO ENIAIO LYKEIO KATSIKA (Greece)
ISTITUTO DI ISTRUZIONE SUPERIORE 'NEWTON' (Italia)
GIMNAZJUM NR 24 IM. UNII EUROPEJSKIEJ W POZNANIU (Poland)
SECCIÓ D'INSTITUT MONTSANT (Spain)
3. ΤΖΑΤΖΙΚΙ
INGREDIENTS:
½ kg strained yoghurt
1 big cucumber
1-2 cloves of garlic
3-4 tablespoons vinegar
4-5 tablespoons olive oil
Salt
METHOD:
1. Peel and grate the cucumber pressing it in order to remove its liquids.
2. Grate the garlic.
3. Put them in a bowl and add the yoghurt, the vinegar, the olive oil and the quantity of salt
we wish.
4. Stir well, taste it and add some more olive oil or vinegar or salt if necessary.
5. Put in the fridge for at least an hour.
6. Serve it after pouring some olive oil on top (optionally).
4. MOUSSAKA
INGREDIENTS:
- 1 ½ kg aubergines, thickly sliced
- 2 big potatoes, peeled and thickly
sliced
For the minced meat:
- 5-6 tablespoons olive oil
- 1 medium onion thinly sliced
- 750 gr minced beef For the béchamel sauce:
- 100 ml dry white wine - 8 tablespoons butter or margarine
- 2 big fresh, thinly chopped tomatoes - 12 tablespoons flour
- Some chopped parsley - 4 cups of milk
- ½ teaspoonful dry mint - 2 eggs
- ½ teaspoonful dry basil - Some nutmeg
- Some chopped clove - Salt and pepper
- Salt and pepper - 2-3 tablespoons grated kefalotiri (a
type of Greek cheese)
5. METHOD:
1. Cut the aubergines in thick slices (1/2 cm) and sprinkle them with salt.
2. Saute the onion in the oil, add the minced meat stirring together for 2-3 times. Pour in the
wine. Add the chopped tomatoes, the parsley, the mint, the basil, the clove and the salt and
pepper. Add a teacup of water. Cover and cook for half an hour stirring from time to time.
3. Rinse and drain the aubergines.
4. Fry the potatoes and aubergines and drain them on
absorbent paper on a flat platter.
5. Melt the butter, add the flour and stir to amalgamate.
Gradually add the milk, stirring continuously. Simmer for
9-10 minutes, stirring, until it has thickened
considerably. Withdraw the pan from the heat, let it
stand briefly and then add the cheese and the egg
yolks. Stir to amalgamate them. Do not let the sauce
boil after this. It should by now be a thick bechamel , to
enable it to sit on top of the meat mixture and form a
kind of crust.
6. 6. Cover the base of the roasting dish with the fried
potatoes and then put a layer of aubergines. Then
spread the meat mixture and over it put the remaining
aubergines again. Cover the top with the bechamel
sauce.
7. Set the oven, after you have preheated it, on a 180-
200 º C
8. Place the moussaka inside and bake until it
becomes light brown
9. Let it stand for about half an hour before serving.
7. VEGETABLE PIE
For the filling:
INGREDIENTS: - 2 kg of various wild green vegetables and spinach
- 4-5 green onions
For the dough sheets: - dill
- 1 kg flour - parsley
- Some olive oil - mint
- Some vinegar - 500 gr of Feta cheese.
- salt - 1 small cup of meal
- water - 1 small cup of rice
- 1 cup of olive oil
- Salt, some pepper
METHOD:
1. Wash, strain and let the spinach and vegetables drain.
2. Knead the dough with all the necessary ingredients until it becomes elastic. Divide it in five
pieces, put them in a floured baking tray, cover them and let them for half an hour before they
are used.
3. Chop the wild green vegetables and the spinach along with the onions, the dill, the parsley
and the mint.
4. Add the cheese crumbled with fingers, the rice, the meal, the salt and pepper and mix them
well.
5. Pour some olive oil into a baking pan and spread it well.
6. Use a rolling pin to flatten the three dough leaves and lay them into the baking pan and pour
some oil over them.
7. Lay the mixture with the vegetables uniformly over the dough leaves.
8. Lay the remaining two dough leaves on top of the pie.
9. Pour some olive oil and score the top leaves with a knife into squares. Sprinkle a little water.
10. Bake it for one hour in a preheated oven at 200º C.
8. CHICKEN PIE
INGREDIENTS
For the filling METHOD
- 1 chicken 1. Boil the chicken with the onions cut in slices.
- 2 onions Remove the bones and cut it into small pieces.
- 1 cup of feta or parmesan cheese 2. Put the chicken broth and the hot milk into a
- 1 cup of butter saucepan. Add the 5 spoonfuls of butter, the
- 4 cups of chicken broth. salt, nutmeg and pepper and start adding the flour
- 1 ½ cup of milk mixing them continuously until the mixture
- 12 spoonfuls of flour becomes thick.
- 3-4 eggs 3. Remove it from the fire and add the cheese
- salt, pepper, nutmeg and the scrambled eggs. Last, put the chicken
into the mixture. Lay the 3 dough
For the dough sheets leaves into a baking pan, add the mixture and
- 700-800 gr of flour cover it with the remaining 2 or 3 dough leaves.
- 2 cups of water
- 2 spoonfuls of olive oil and 1 of vinegar.
Use a bowl to put the salt, olive oil and
vinegar. Add the water until the dough
becomes elastic and then separate
it into 5-6 round pieces. After an
hour flatten each round dough using
a rolling pin.
9. BAKLAVA
INGREDIENTS:
- 1pound frozen dough sheets
- 1 cup melted butter
- 2 cups finely chopped walnuts or blanched almonds
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¾ cup honey
- ¾ cup sugar For the syrup:
1 cup water 4 cups of sugar
1 tablespoon lemon juice 2 cups of water
1 lemon (just the juice)
METHOD:
Take dough pastry and separate sheets according to package directions.
Keep pastry not used covered with clean damp dish towel to keep it from drying out.
Place half of pastry sheets in a greased baking pan, one by one, brushing each sheet quickly
and all over with melted butter.
Combine nuts, . cup sugar and cinnamon; sprinkle over buttered pastry.
Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into
diamond shapes.
Bake at 300 degrees until brown and crisp, about 30 to 35 minutes. Meanwhile, in a
saucepan, combine . cup sugar, honey, 1 cup water and lemon juice; bring to a boil.
Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over
baklava.
10. BIGOLI
Ingredients (4 servings):
250 gr white flour
60 gr butter
2 whole eggs
160 gr duck liver
1 ½ L broth
2 spoons olive oil
salt and pepper
Put the flour in a cake-tin, two whole eggs and 20 gr of melted butter in its centre. Add a little milk if
needed.
Once you have made the bigoli, wash and cut the duck liver and cook it in the pan with the remaining
oil and butter. When it's cooked, add salt and pepper.
Put the broth in the deep pan and pour the bigoli when it's boiling.
At the end, strain the bigoli, season them with the hot ragù (sauce) and serve them at table.
11. RISI E BISI
Ingredients:
1 kg fresh peas
200 gr Violone rice (an Italian quality of rice)
60 gr butter
50 gr bacon
40 gr parsley
olive oil
½ L broth
grated Parmigiano (Parmesan cheese)
1 scallion
salt and pepper
Shell the peas and wash them well. Clean, wash and chop the parsley. Warm the broth. Prepare
the sauce: place on a pan the chopped bacon, half of butter, two tablespoons of olive oil, chopped
pasley and the sliced scallion.
Saute for a few minutes, then add the peas and let it simmer by spraying a few tablespoons of
broth. Pour the hot broth into the bowl and, when it boils, add rice and cook, stirring often. Five
minutes before removing the rice from the fire, taste and add salt and pepper, add the remaining
butter and three tablespoons of grated parmesan cheese, mixing well.
12. TRIPPA
Ingredients (4 servings):
750 gr veal tripe
50 gr bacon
1 onion
3 spoons butter
rosemary (a little piece)
50 cl beef-tea
salt and black pepper
4 slices bread
80 gr grated Parmigiano (Parmesan cheese)
Heat the veal tripe in a big pot with salted boiling water, and cut it in stripes.
Cut bacon and onion in bouillon cubes. Fuse the butter in a casserole and fry
the bacon slowly, add onion and make it brown. Put the tripe in a pot with
rosemary and mix them. Add the beef-tea and put the lid in the pot. Then cook
for 1 ½ hour. Finally, add salt and pepper and put the tripe in 4 plates, strew
with grated parmigiano and serve it with toasted slices of bread.
13. SARDINE IN SAOR
Ingredients (8 servings):
5000 gr sardines
olive oil
white flour
salt
8 onions
2 glasses vinegar
This is a typical recipe from Venice. This is a very savoury dish, very good if eaten with bread.
Take the sardines without head and entrails (but with the fish-bone), clean, dry, flour and fry
them in a lot of olive oil until they are crisp. Then put a lot of salt.
Now take the onions, cut them into pieces and fry them slightly with salad oil and salt. Use a
covered pot without water. When the onions are done add 2 glasses of vinegar and put out the fire
after 30 seconds.
Then take a plastic container and put a layer of onions and one of sardines. Add layers until the
container is full and wait some days. Enjoy!
14. GALANI
Ingredients:
250 gr flour
100 gr butter
50 gr sugar
2 eggs
icing sugar
oil for frying
Mix flour with sugar, make a hole in its centre and put eggs and butter. Mix all the
ingredients until they are well amalgamated, then make a very thin sheet of pastry. With a
sharp knife or with a cutter, prepare some 10 x 5 cm rectangles. In the centre of every
rectangle make three cuts, without cutting the margins, and fry in the oil. They must
remain very light-colored. Then, put them on a plate with paper towels, sprinkle with
icing sugar and serve.
15. VENETIAN PANCAKES
Ingredients
250 gr flour
20 gr brewer’s yeast
2 spoons sugar
1 egg
1 glass milk
30 gr raisins
30 gr pine nuts
grated lemon peel
1 small glass rhum
icing sugar
In a big mixing bowl melt crumbled yeast in tepid milk and add 50 gr of flour, cover and let it rest
until it doubles its volume.
Meanwhile, soak raisins in tepid water for half an hour. Take the leaven mixture again and add the
egg, the sugar, the raisins which have been well shrinked and dried, the pine nut, the peeled grated
lemon, the rhum and a pinch of salt.
Amalgamate the ingredients well and leaven them again for an hour. Stir the mixture and plunge
it in spoonfuls in hot oil, few each time. Pour icing sugar and serve.
16. BONUS
Le società occidentali stanno diventando
sempre più multiculturali, e l'Italia non fa eccezione.
In Veneto, in particolare,
c'è un'importante comunità romena.
Ecco quindi, come bonus, una ricetta dalla Romania!
Western societies are becoming more and more
multicultural, and Italy is no exception.
In Veneto region, in particular, there's an important
Romanian community.
So, as a bonus, here's a recipe from Romania!
17. ROMANIAN DROB
Ingredients:
500 gr fowl liver
500 g fowl gizzard
500 g fowl heart
500 g fowl chest
6 eggs
2 onions
4 cloves garlic
3 dill leaves
3 bundles parsley
salt and pepper
thyme
Boil liver, gizzard, heart and chest all together in salted water. Then mince everything, including
onions, garlic and dill. Add 4 eggs, salt, pepper and parsley and mix until it becomes homogeneous.
Put all in a tray and, using a brush, add the last 2 eggs above it. Finally, put it in the oven and let it
cook for about 45 minutes.
This has to be eaten cold.
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29. Potato omelette with Catalan-style
bread and tomato
INGREDIENTS
3 large potatoes
1 onion
1 clove of garlic
6 eggs
extra virgen olive oil
salt
pepper
traditional bread
juicy tomatoes
TO PREPARE THE BREAD AND TOMATO
Slice the bread (it is important not to use commercial, soft sliced pan).
You can toast the bread a little if you want.
Cut the tomatoes in half horizontally, with the green stalk on top.
Rub a half-tomato across each slice of bread so that it becomes covered in tomato juice.
Dribble oil onto the bread and add salt to taste.
The bread and tomato is
very good with cheese,
ham, sausages, etc.
30. TO MAKE THE OMELETTE
With a sharp knife, cut the potatoes into irregular pieces approximately 2 cm 3. It is important to
break the potato as you cut it, to avoid a clean cut.
Finely chop the onion.
Fry the potato and onion in oil until soft.
Remove from the oil and drain off surplus oil.
Beat the eggs in a large bowl.
Add the salt, pepper and finely chopped garlic.
Mix in the potato and onion.
Heat a thin layer of oil in the frying pan and then pour the egg and potato mixture into the pan.
When the bottom is cooked (if you detatch the mixture from the sides of the pan with a
spatula, the whole omelette will move freely on the pan), put a plate on top of the pan and turn
the omelette out onto the plate.
Quickly slide the omelette back onto the pan, raw side down.
When totally cooked, turn out onto a plate as before.
You can prepare the omelette
with asparagus, spinach, potato
and red pepper, apple, etc.
31. Espardenya
INGREDIENTS
If you don't like anchovies,
Red peppers you can use tuna or cheese,
Aubergines it's very tasty too!
Onions
Tomatoes
Traditional bread (large slices)
Anchovies
Extra virgen olive oil
Salt and pepper
HOW TO MAKE THE ESPARDENYA
Roast the vegetables in the oven and when cold cut them into slices.
Toast the slices of bread.
Cover the bread with slices of vegetables and top with anxovies.
Dribble oil over the top.
32. Calçots
Calçots or shallots are a type of onion. They are harvested in the first trimestre of the year and
cooked outside over the fire.
To cook
Roast the calçots over the fire.
Remove them from the firer and wrap them in newspaper.
To eat
Calçots are easy to cook but not to eat.
Hold the green top in one hand.
Grip the outside top of the white part in the other hand.
Pull down to reveal clean calçot.
Dip in romesco sauce.
Look at the sky and open your mouth.
Lower the Calçot into your mouth until near the green part.
Bite, chew and swallow.
33. Cargols a la llauna
INGREDIENTS
80-100 snails
Extra virgen olive oil
Salt and pepper
red pepper
brandy
garlic
parsley
They are very good with allioli (a
HOW TO PREPARE THE SNAILS kind of mayonnaise with garlic)
Boil the snails in a little water.
Put them in the baking tin with a little brandy, salt and red pepper and set fire to them. Let
them burn for 3 minutes.
Previously, finely chop the parsley and garlic and mix them with the oil.
Sprinkle the parsley, oil and garlic over the snails.
34. Menjar blanc
It's a dessert tipical from Reus
INGREDIENTS
1 l of water
500 g of raw ground almonds
30-40 g of corn starch
175 g of sugar
1/2 lemon rind
1/2 orange peel
cinnamon (powder)
HOW TO MAKE THE MENJAR BLANC
Mix the almonds and the water in a blender and leave it in the fridge for the night. The next
day, mix it again and sieve it – keep the liquid!
Put the liquid in a saucepan with the orange and lemon peels and the sugar and heat it a bit.
Mix it with the starch and bring it to the boil. Cook it until it becomes thick.
Serve cold.