Christmas cookbook of international recipes

This cookbook was created by Karolina Figat in cooperation with teachers and students from schools in Poland and Italy participating in the eTwinning project Find Christmas Magic: Through Dishes and Wishes. This publication is the result of an international initiative aimed at discovering the magic of Christmas through traditional dishes. The first phase of the project focused on preparing Christmas recipes. Students worked on them in English, creating simple and clear descriptions that included a list of ingredients, step-by-step instructions, and a short introduction to the dish. All collected materials were combined into a unique cookbook that showcases the diversity of Christmas traditions and highlights the joy of cooking together. It is not only a collection of recipes, but also a testament to cooperation, creativity, and the festive spirit connecting students from different European countries.

Szkoła Podstawowa im. gen. Mariusza Zaruskiego w Zielonkach-Parceli

eTwinning Project: Find Christmas Magic through Dishes and Wishes

Traditional Polish Christmas recipes prepared by students of our school

Italian traditional sweet recipes Class II A

I.C. Roccapiemonte - C o M V a s s (Mons Mario Vassalluzzo)

eTwinning Project: Find Christmas Magic through Dishes and Wishes

Preparation

Make the dough: Mix flour, sugar, cocoa, butter,egg, wine, and salt. Knead until smooth; let rest for30minutes. Roll and shape: Roll the dough out thinly,cutinto ovals, and wrap them around metal cannolitubes. Fry: Fry in hot oil until golden.Remove from tubes and let cool. Filling: Mix ricotta and sugar untilcreamy; add chocolate chips. Fill: Fill the shells just beforeserving to keep them crisp. Decorate: Dust with powdered sugarand, if desired, pistachio crumbs. Apicella Giovanni & Paola

Sicilian Cannoli – Short Recipe

Ingredients (for 10–12 cannoli) For the shells: 200 g all-purpose flour 30 g sugar 30 g butter 1 egg 1 tbsp cocoa powder (optional) 40 ml white wine A pinch of salt Oil for frying For the filling: 500 g sheep’s ricotta 150 g sugar Chocolate chips or candied fruit

FOR THE CHESTNUT FILLING: *300 g boiled and peeled chestnut. *100 g sugar. *50 g melted dark chocolate. *1 tbsp unsweetened cocoa powder. *1 tsp cinnamon (optional). *1 tbsp rum or Strega liqueur (optional).

CHESTNUT CALZONCELLI

INGREDIENTS FOR THE DOUGH:

*300 g all-purpose flour. *50 g sugar. *1 egg. *30 ml extra virgin olive oil. *50 ml dry white wine (or milk). *A pinch of salt.

FOR FRYING AND TOPPING: *Vegetable oil for frying. *Powdered sugar for dusting

INSTRUCTIONS: PREPARE THE FILLING: Mash or blend the chestnut into a thick paste. Add sugar, melted chocolate, cocoa, cinnamon, and liqueur if using. Mix until smooth and creamy. MAKE THE DOUGH: In a bowl, mix flour, sugar, salt, egg, oil, and wine. Knead until the dough is soft and smooth. Cover and let it rest for 30 minutes. SHAPE THE CALZONCELLI: Roll out the dough thin. Cut into circles or rectangles. Place a teaspoon of filling in the center, fold into a half-moon, and seal the edges with a fork. FRY: Heat oil and fry the calzoncelli until golden and crispy. Drain on paper towels. SERVE: Dust with powdered sugar and serve warm or cold. ENJOY! MADE BY:

Sofia Mori

MUSTACCIUOLI

NEAPOLITAN MUSTACCIUOLI – CLASSIC RECIPE

INGREDIENTS (ABOUT20PIECES)

FOR THE DOUGH: 500 GR OF FLOUR 00 150 GR OF SUGAR 100 GR OF HONEY 50 GR OF BITTER COCOA 5 GR OF AMMONIA FOR DESSERTS -------1 ORANGE (GRATED ZEST)---1 TEASPOON PISTO 200–220 ML OF WARM WATER (ENOUGH TO OBTAIN A SOFT DOUGH) ----- 1 PINCH OF SALT FOR THE ICING: 300 GR OF DARK CHOCOLATE ---- 20GR BUTTER

PREPARATION

. PREPARE THE DOUGH IN A BOWL COMBINE FLOUR, COCOA, SUGAR, PISTO, AMMONIA AND A PINCH OF SALT.ADD HONEY AND ORANGE ZEST.POUR IN THE WATER LITTLE BY LITTLE AND KNEAD UNTIL YOU OBTAIN A SOFT BUT NOT STICKY MIXTURE.SHAPE INTO A LOAF AND LET IT REST FOR 15 MINUTES .2. SHAPE THE MUSTACCIUOLI ROLL OUT THE DOUGH TO ABOUT 1 CM THICK.RHOMBUSES OF 8–10 CM.PLACE THEM ON A BAKING TRAY WITH BAKING PAPER .3. COOKINGBAKE IN A STATIC OVEN AT 180°C FOR 12–15 MINUTES.THEY SHOULD STAY SOFT, NOT DRY TOO MUCH.4. FROSTINGMELT THE DARK CHOCOLATE IN A BAIN-MARIE(WITH BUTTER IF YOU WANT A SILKIER GLAZE).DIP EACH MUSTACCIUOLO IN CHOCOLATE OR BRUSH IT ON THE SURFACE.LET THEM DRY ON A GRILL.

GERARDO SANTONICOLA

Marilena D’Andria

INSTRUCTION FIRST, WE CRUSH THE DIGESTIVE BISCUITS AND MIX THEM WITH MELTED BUTTER. THIS THE BASE FOR OUR CAKE. WE PUT IT IN THE FREEZER TO REST. THEN WE PUT THE GELATIN SHEETS IN WARM WATER TO MAKE THEM SOFT. IN A BOWL, WE MIX PHILADELPHIA CREAM CHEESE, GREEK YOGURT, POWDERED SUGAR, AND STRAWBERRY PURÉE. AND MIX, WE MELT THE SOFT GELATIN WITH A LITTLE CREAM AND ADD IT TO THE MIXTURE. THEN WE WHIP THE REST OF THE CREAM AND MIX EVERYTHING TOGETHER. TWO HOURS HAVE PASSED, AND THE BASE IS READY. AND NOW LET’S DECORATE OUR CHEESECAKE, WITH WHITE CHOCOLATE FOR THE SNOW, RED BERRIES, AND SOME GINGERBREAD COOKIES FOR MAKE A REALLY CHRISTMAS ATMOSPHERE. NOW OUR CHEESECAKE IS READY.

EVA SIANO

1- DIGESTIVE BISCUITS 2- MELTED BUTTER 3- GELATIN SHEETS 4- PHILADELPHIA CREAM CHEESE 5- GREEK YOGURT 6- POWDERED SUGAR 7- STRAWBERRY PURÉE 8- WHIPPED CREAM 9-CHOPPED STRAWBERRIES 10- WITHE CHOCOLATE 11- RED BERRIES. 12- GINGEBREAD COOKIES

INGREDIENTS

CHRISTMAS CHEESECAKE

Instructions:

1.

Prepare the Dough:

2.In a bowl, mix the flour and salt. Gradually add the

water and knead until you have a smooth dough. Wrap it in plastic wrap and let it rest for at least 2 hours. Prepare the Filling:

3.

4.Heat the milk in a saucepan and bring it to a boil. Add

the semolina while stirring continuously to prevent lumps. Cook until thickened, then let it cool. In another bowl, mix the ricotta, sugar, egg, vanilla extract, lemon zest, cinnamon, and candied orange peel. Combine this mixture with the cooled semolina. Assemble the Sfogliatelle: Roll out the dough into a very thin sheet. Spread a thin layer of lard over the dough, then roll it tightly into a log. Cut the log into slices, each about 1 cm thick. Take each slice and flatten it into a cone shape with your fingers. Fill the cones with the prepared filling. Bake: Preheat the oven to 200°C (392°F). Place the filled sfogliatelle on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until golden brown. Serve: Let them cool slightly before serving. Dust with powdered sugar if desired.

5. 6.

7. 8.

9.

10.

Sfogliatella

Ingredients for the Dough: 500g all-purpose flour 200ml water 10g salt 50g lard

Ingredients for the Filling:

500ml milk 150g semolina 250g ricotta cheese 200g sugar 1 egg 1 teaspoon vanilla extract Zest of 1 lemon 1 teaspoon cinnamon Candied orange peel, finely chopped

c.Cristopher

r.Jacopo

INGREDIENTS: CHRISTMAS SWEET: STRUFFOLI

FLOUR00 500 GRSUGAR20 GR SALTTO1PINCH

BUTTER 100 GR EGGS 3 YOLKS 2 BICARBONATE 4 GR ORANGE ZEST 1 ANISEED LIQUEUR 25 GR LEMON ZEST 1 TO SEASON THE STRUFFOLI: MILLEFIORI HONEY 600 GR SUGAR 100 GR LEMON ZEST 1 ORANGE ZEST 1 COLORED TAILS CANDIED ORANGE CUBES 150 GR CANDIED CHERRIES QB SILVER SPRINKLES FOOD DECORATION TO FRY:OIL

INSTRUCTION

TO PREPARE THE STRUFFOLI, START BY SIFTING THE FLOUR ON THEPASTRY BOARD AND WIDEN IT TO FORM THE CLASSIC

FOUNTAIN. ADD SALT AS WELL THEN COMBINE THE SUGAR AND THE BICARBONATE CUT THE BUTTER INTO CUBES AND PLACE IT IN THE CENTER START KNEADING THE BUTTER WITH THE SUGAR WITH YOUR HANDS, THEN ADD THE EGGS ONE AT A TIME TO THE CENTRE AND CONTINUING TO KNEAD ALSO ADD THE EGG YOLKS START WORKING THE DOUGH WITH YOUR HANDS OR WITH THE HELP OF A TAROT TO OBTAIN A SMOOTH AND HOMOGENEOUS DOUGH WRAP THE DOUGH WITH FILM SO AS NOT TO DRY IT OUT. LET STAND FOR 30 MINUTES AT ROOM TEMPERATURE. TAKE ONE PART OF THE DOUGH, KEEPING THE OTHER ALWAYS WELL COVERED. FORM 1 CM THICK STRANDS AND MAKE SMALL TOUCHES ABOUT 1/1.5 CM WIDE. TRANSFER THEM TO A TRAY LINED WITH A CLEAN TEA TOWEL AS YOU GO, SPACING THEM APART. CONTINUE IN THIS WAY UNTIL YOU FINISH THE DOUGH, SPACING THE TOUCHES WELL. SWITCH TO FRYING: POUR THE OIL INTO A LARGE POT AND HEAT UNTIL IT REACHES A TEMPERATURE OF 150-160°. DIP A FEW PIECES AT A TIME, HELPING YOU WITH A SLOTTED SPOON AND SHAKE THEM A LITTLE DURING COOKING, THIS WAY THEY WILL BE ROUND. ONCE THEY ARE GOLDEN BROWN, DRAIN OF THEM; IT WILL TAKE ABOUT 3-4 MINUTES. TRANSFER TO A TRAY WITH KITCHEN PAPER TO REMOVE EXCESS OIL AND CONTINUE IN THIS MANNER FOR COOKING ALL OTHER STRUFFOLI. NOW MOVE ON TO THE CRANKSET. TAKE THE CANDIED ORANGE AND CUT IT INTO CUBES. SEPARATELY POUR THE HONEY AND SUGAR HEAT OVER LOW HEAT, STIRRING OCCASIONALLY. AS SOON AS IT STARTS TO BOIL, TURN OFF THE HEAT. LET IT COOL AND ADD THE LEMON ZEST AND THE ORANGE ZEST, BOTH GRATED COMBINE THE DICED CANDIED ORANGE AND MIX AGAIN. LET COOL FOR 5-6 MINUTES, THEN POUR THE STRUFFOLI INSIDE. MIX WELL WITH A LADLE UNTIL THE STRUFFOLI ARE WELL COATED AND HAVE COOLED. TRANSFER TO A SERVING DISH, DECORATE WITH COLORED SPRINKLES, CANDIED ORANGE ZEST, AND CANDIED CHERRIES. THE STRUFFOLI ARE READY! MADE BY MARCO CALVANESE

INGREDIENTS CHOUX PASTRY PASTRY CREAM 260ML WATER 600 ML MILK 100GR BUTTER 4 EGGS YOLKS R 160 GR FLOUR 100 G.SUGAR 4 EGGS 400GR FOUR PINCH OF SALT VANILLA

INSTRUCTIONS

1.IN A SAUCEPAN, HEAT THE WATER,BUTTER AND SALT. WHEN IT

BOILS ADD THE FLOUR ALL AT ONCE .STIR QUICKLY UNTIL THE DOUGH BECOMES SMOOTH AND COMES AWAY FROM THE PAN SIDES , 2.LET IT COOL ,THEN ADD THE EGGS ONE AT A TIME ,MIXING WELL UNTIL THE DOUGH IS CREAMY 3.PUT THE DOUGH IN A PIPING BAG WITH A STAR TIP AND FORM RINGS ON A BAKING SHEET 4.BAKE AT 200C FOR 30 MINUTES TO MAKE THE CUSTARD CREAM 1.IN A BOWL, MIX THE EGGS YOLKS WITH SUGAR ,ADD THE FLOUR , AND STIR 2.HEAT THE MILK WITH VANILLA 3.SLOWLY ADD THE HOT MILK TO THE EGGS MIX, STIRRING CONSTANTLY 4.COOK ON LOW HEAT UNTIL THICK. LUCIA MANZO

ZEPPOLE

INSTRUCTIONS:

-PREPARE THE COFFEE, LETI T COOL COMPLETELY, AND PUT INTO A WIDE

BOWL. YOU CAN ADD A LITTLE SUGAR IF YOU LIKE, BUT IT’S OPTIONAL. -SEPARATE EGGS, PUT THE YOLKS IN ONE BOWL AND THE WHITES IN ANOTHER. -BEAT THE YOLKS WITH THE SUGAR UNTIL THE MIXTURE BECOMES LIGHT, SMOOTH, AND CREAMY. YOU SHOULDN’T SEE SUGAR GRAINS ANYMORE. -ADD THE MASCARPONE TO THE YOLKS MIXTURE AND MIX GENTLY UNTIL THE CREAM IS SMOOTH WITH NO LUMPS. -WHIP THE WHITES UNTIL THEY FORM STIFF PEAKS -IF YOU TURN THE BOWL UPSIDE-DOWN, THEY SHOULD STAY IN PLACE. -ADD THE WHIPPED WHITES TO THE MASCARPONE CREAM. FOLD THEMIS SLOWLY FROM BOTTOM TO TOP SO THE CREAM STAYS FLUFFY. -DIP EACH LADY FINGERS IN THE COLD COFFEE FOR JUST ONE SECOND. DON’T SOAK THEM TOO MUCH OR THEY WILL FALL APART. -IN A DISH MAKE ONE LAYER OF COFFEE -DIPPED LADYFINGERS, THEN A LAYER OF CREAM. REPEAT: LADYFINGERS CREAM. THE LAST LAYER SHOULD BE CREAM. -SPRINKLE POWDERED COCOA ON TOP . -PUT THE TIRAMISU’ IN THE FRIDGE FOR AT LEAST 3 HOURS. THE LONGER IT RESTS, THE BETTER THE FLAVOR BECOMES. RECIPE FROM GIORGIA & NICOLE

INGREDIENTS: 3 EGGS (SEPARATE YOLKS AND WHITES) 100G SUGAR 250GR MASCARPONE 200GR LADYFINGERS 500ML COFFEE (COLD) POWDERED COCOA FOR TOPPING

TIRAMISU’

Italian traditional savoury recipes II E

eTwinning Project: Find Christmas Magic through Dishes and Wishes

Instituto Comprensivo Nocera Inferiore

Cacio e Pepe Pasta

Ingredients 200 g spaghetti 1 cup Pecorino Romano cheese, grated 1 teaspoon black pepper Salt 1 cup pasta cooking water

Preparation Boil water in a large pot. Add a little salt. Put the spaghetti in the pot and cook until soft but not too soft (al dente). Save one cup of the hot cooking water. Then drain the spaghetti. In a large pan, put the black pepper and heat it for 1 minute. Add a little pasta water to the pan. Add the spaghetti and mix well. Turn off the heat. Add the grated Pecorino Romano cheese. Mix fast until the pasta becomes creamy.Add more hot water if it is too thick. Serve hotand enjoy!

History A long time ago, in Italy, there were shepherds. They worked in the mountains. They had cheese and black pepper. One day, they made pasta with cheese and pepper. They mixed them together. It was very tasty! People liked this pasta. They called it Cacio e Pepe. Today, it is a famous Italian dish.

Alessandra Campitiello

THE CANNELLONI INGREDIENTS: · TOMATO PUREE · GOLDEN ONIONS · EXTRA VIRGIN OIL · FINE SALT

FOR THE FILLING: · GROUND VEAL · GROUND PORK · RICOTTA · MOZZARELLA · PARMESAN CHEESE · REDWINE · FINESALT · BLACKPEPPER

Instructions

TO PREPARE NEAPOLITANE CANNELLONI, PEEL AND CHOP THE ONION. HEAT A DRIZZLE OF OIL IN A SAUCEPAN, ADD THE CHOPPED ONION, AND SAUTE OVER MEDIUM HEAT UNTIL SOFTENE. THEN ADD THE TOMATO PUREE. COOK FOR 40 MINUTES. IN ANOTHER POT, SAUTE THE GARLIC IN A DRIZZLE OF OIL, ADD THE GROUND BEEF, AND WHEN IT IS WELL BROWNED DEGLAZE WITH THE RED WINE. TURN OFF THE HEAT AND LET IT COOL POUR THE DRAINED RICOTTA AND THE BROWNED MEAT INTO BOWL TEAR THE MOZZARELLA INTO SMALL PIECES AND HALF OF IT TO THE BOWL WITH THE FILLING OLSO ADD PARMIGIANO REGGIANO, THE PEPER OF SAUCE MIX TO COMBINE. STUFF THE CANNELLONI WITH THE FILLING. THEN COVER WITH PLENTY OF TOMATO SAUCE AND DISTRIBUTE THE REMANING MOZZARELLA BAKE IN A PREHEATED OVEN AT 220 FOR 20 MINUTES.

Giulia Langella

500 g Packaged potato gnocchi 500 g Tomato sauce 250 g Mozzarella 2 Clove of gralic 40 g Extra virgin olive oil Salt and pepper 3 Teaspoons of Parmesan cheese 5 Basil leaves

Preparation:

1) Preheat the oven to 250° C

2) In a large pan, sautè a clove of garlic in the oil. As soon as it starts to turn golden, remove it and add the tomato sauce.

3) Gently mix and season with three tablespoons of grated Parmesan cheese.

4) Place half of the gnocchi at the bottom of a bakin dish, cover with half of the mozzarella, then add the remaining gnocchi. Cover the surface with the rest of the mozzarella and finisch with Parmesan.

5) Bake in the oven at 250° c for 5-7 minutes.

Giorgia Notari

Gnocchi alla sorrentina

THE LASAGNA INGREDIENTS: · EGG LASAGNA · COOKED HAM · MOZZARELLA · GRANA PADANO DOP

FOR THE SAUCE: · MINNED BEEF · TOMATO PUREE · SEA BREAM ONIONS · REDWINE · EXTRA VIRGIN OIL · WATER · SALE FINE

TO PREPARE THE BAKED LASAGNA,FIRST PEEL THE ONION AND CHOP IT FINELY. 1.PLACE IT IN A LARGE POT WITH OIL 2.SAUTE FOR A FEW MINUTES OVER MEDIUM HEAT 3.THEN ADD THE GROUND BEEF RAISE THE HEAT AND BROW,STIRRING AND BREAKING UP THE MEEN WITH A WOODEN SPOON . 4.ONCE IT IS BROWNED ,ADD THE RED WINE AND LET THE ALCOHL EVAPORATE

5.LOWER THE HEAT AGAINAND ADD THE TOMATO PUREE 6.AFTER THIS TIME,THE SAUCE SHOULD NOT HAVE THICKENED MUCH 7.NOW CUT THE MOZZARELLA INTO SMALL PIECES 8.TAKE A 30X20 CM LASAGNA PAN AND SPREAD A LAYER OF SAUCE ON THE BOTTOM 9.CREATE A FIRST LAYER OF PASTA SHEETS,OVERLAP THEM SlLIGHTLY 10.ADD MORE SAUCE 11.THEN THE GRATED GRANA PADANO DOP 12.ADD THE MOZZARELLA CUBES. 13. ADD A LITTLE MORE SAUCE. 14.PLACE A LAYER OF PASTA ON TOP 15.CONTINUE IN THIS MANNER UNTIL ALL THE INGREDIENTS ARE USED UP 16.REMEMBER THAT THE LAST LAYER WILL CONSIST ONLY OF PASTA,SAUCE,GRATED CHEESE AND MOZZARELLA 17.BAKE IN A PREHEATED OVEN AT 180 C FOR ABOUT 45 MINUTES . THEN REMOVE FROM THE OVEN AND LET REST FOR A FEW MINUTES BEFORE CUTTING AND SERVING YOUR RICH BAKED LASAGNA

Primicerio Giulia Maria

orecchiette alle cime di rapa

1Orecchiette pasta (500g)

2 3

5

6

7

8

Broccoli rabe (400g)Extravirgin

olive oil (4-5 tablespoons)

4Garlic (2 cloves)

Chili pepper (1-2 fesh or dried optional

Anchovies inoil ( 3-4

fillets,optional) Salt (to taste Black pepper ( to taste )

preparation:

Cookthebroccolirabe:Bringapotofsaltedwatertoaboil. Add the stems of the broccoli

stirring.

immediately, optionally with a drizzle of olive oil on top.

rabeandcookfor5minutes.Thenaddtheleavesandcookfor another 3-4 minutes. Drain and set asideabitofcookingwater.Cooktheorecchiette:In the same water, cook the orecchiette pasta for about 10-12 minutes. Drain, but keep some cooking water. Make the sauté: In a pan, heat the

olive oil with garlic and chili for 1 minute. If you like, add the anchovies and let them dissolve in the oil. Cook the broccoli rabe: Add the broccoli rabe to the pan and cook for about 5 minutes,

If needed, add a bit of pasta cooking water. Combine the pasta: Add the cooked orecchiette to the pan with the broccoli rabe. Stir everything together, add salt and pepper to taste, and if necessary, add some more pasta cooking water to make it creamy. Serve: Serve

LUDOVICA ROSSI

To make classic italian pasta with tomato sauce, start by bolling a pot of salted water and cooking the pasta according to the instructions on the package.While the pasta cooks, heat a little extra virgin olive oil in a pan and gently sautè some chopped

onion until it becomes slightly golden. Then add the tomato

purèe, season with salt and let the sauce simmer on low heat for

10-15 minutes. When the pasta is ready drain it and mix it

directly into the pan with sauce stirring well so the flavors

combine. Finally, add some basil if you like and serve the pasta

hot, with a sprinkle of grated parmesan cheese.

PASTA AL SUGO

INGREDIENTS :

Pasta (spaghetti,penne,fusilli...)

Tomato purèe

Extra virgin olive oil

Onion Salt Basil

Parmesancheese

Instructions

NICCOLO’ LANGELLA

SPAGHETTI ALLA CARBONARA  INGREDIENTS:  FOR 4 PEOPLE  558,7 KCAL FOR SERVING  SPAGHETTI 320 GR  GUANCIALE 150 GR  EGG YOLKS 6  PECORINO ROMANO 50 GR  BLACK PEPPER Q.B. 

FRANCESCO VIOLANTE

TO PREPARE SPAGHETTI CARBONARA, START BY PLACING A POT OF SALTED WATER ON THE HEAT TO COOK THE PASTA. MEANWHILE, REMOVE THE RIND FROM THE CHEEK AND CUT IT FIRST INTO SLICES AND THEN INTO STRIPS ABOUT 1CM THICK.  POUR THE GUANCIALE PIECES INTO A NON-STICK PAN AND BROWN FOR ABOUT 10 MINUTES OVER MEDIUM-HIGH HEAT, BE CAREFUL NOT TO BURN IT OR IT WILL RELEASE TOO STRONG AN AROMA.  MEANWHILE, DIP THE SPAGHETTI INTO THE BOILING WATER AND COOK IT AL DENTE. MEANWHILE, POUR THE EGG YOLKS INTO A BOWL.  ADD THE PECORINO AND SEASON WITH BLACK PEPPER.  MIX EVERYTHING TOGETHER WITH A HAND WHISK UNTIL YOU OBTAIN A SMOOTH CREAM. MEANWHILE, THE CHEEK WILL HAVE COOKED; TURN OFF THE HEAT AND USE A LADLE TO REMOVE IT FROM THE PAN, LEAVING THE COOKING BOTTOM INSIDE THE PAN ITSELF. TRANSFER THE CHEEK TO A SMALL BOWL AND SET ASIDE.  POUR A LADLE OF PASTA WATER INTO THE PAN, ALONG WITH THE FAT FROM THE GUANCIALE. DRAIN THE PASTA AL DENTE DIRECTLY INTO THE PAN WITH THE COOKING BOTTOM. SKIP IT BRIEFLY TO FLAVOR IT.  REMOVE FROM THE HEAT AND PUT THE EGG AND PECORINO MIXTURE INTO THE PAN. STIR QUICKLY TO COMBINE.  TO MAKE IT WELL CREAMY, YOU CAN ADD A LITTLE PASTA COOKING WATER IF NEEDED. ADD THE GUANCIALE, STIR ONE LAST TIME AND IMMEDIATELY SERVE THE SPAGHETTICARBONARA, ADDING MORE PECORINO CHEESE ON TOP AND A PINCH OF BLACK PEPPER.

ALESSANDROSAVARESE

INSTRUCTIONS: STEP 1: Mix flour,water,yeast,salt and sugarin a bowl. Knead until smooth. STEP 2: Let the dough risefor 1 hour. STEP 3: Now the dough is ready. Rollout it into thin circles. STEP 4: Add tomato sauceand mozzarella. STEP 5: Fold the dough and fryinhot oil until golden.

INGREDIENTS: -250g flour -150ml water -1g yeast -1tsp salt -1tsp sugar -1tbsp olive oil -1tbsp olive oil -100g diced mozzarella -3tbsp tomato sauce

ITALIAN NAME:PIZZA FRITTA ENGLISH NAME:FRIED PIZZA

How to prepare the sauce: In a large skillet, heat plenty of extra-virgin olive oil and sauté the garlic (and chili pepper, if using). When the garlic turns golden, remove it if you prefer.

Cook the tomatoes: Add the cherry tomatoes, previously washed and cut in half. Lightly salt them and let them cook over medium heat until they soften and release their juices. Add a few basil leaves toward the end of cooking. Cook the pasta: Cook the spaghetti in plenty of salted boiling water. Drain them al dente, reserving a ladleful of the cooking water. Combine and emulsify: Transfer the spaghetti directly into the pan with the tomato sauce. Add the grated cheeses (Pecorino and Parmigiano) and a ladle of pasta cooking water. Toss the pasta off the heat, shaking the pan energetically so the ingredients blend and create a creamy texture.

Finish: Top with more freshly chopped basil and, if you like, a drizzle of extra- virginolive oil.

Unica Allegri

SPAGHETTO ALLO SCARPARIELLO

Ingredients(for four persons) • Spaghetti: 360 gr • Cherry tomatoes: 700 gr (datterini, Pachino, or regular cherry tomatoes) • Grated Pecorino Romano: 40 gr • Grated Parmigiano Reggiano: 40 gr • Garlic: 1–2 cloves • Extra-virgin olive oil: to taste • Fresh basil: a few leaves • Chili pepper: optional, fresh or dried, to taste • Salt: to taste

Ingredients:

1) Pork cheek guanciale 2) Peeled tomatoes 3) Pecorino cheese 4) Pepper 5) Spaghetti

Method:

1) Cut pork cheek into small piece 2) Brown the pork cheek over a low heat about 7-8 minutes;

4) Boil the spaghetti about 8-10 minutes: 5) Mix them in the sauce with pecorino cheese and pepper, adding the guanciale 6) serve it

3)Set asidethe pork cheek and add the peeled tomatoes to the fat and cook for about 10 minutes,

Chef: Carmelo Nobile

Spaghetti Amatriciana

Recipes from Sardinia

eTwinning Project: Find Christmas Magic through Dishes and Wishes

Acknowledgements

Their guidance and the creativity of their students made this project possible and turned it into a wonderful experience of collaboration, learning, and festive joy across borders.

With warm wishes,

Karolina Figat

We would like to warmly thank all the teachers who participated in the eTwinning project along with their students. Thanks to their support, enthusiasm, and dedication, we were able to explore and share the magic of Christmas by creating something truly special together. A big thank you to:

Erminia Apicella,Veronica Solinas, Anna Pierzchała,

Beata Wnorowska, Oksana Miroshnyk, Martyna

Wasilewska,AidaLumshi andall others involved.