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O4 - Recipes and multimedia contents for healthy cooking book and short term mobility

Cookery teachers identified recipes belonging to the cultural heritage of their country. They redesigned them with a healthier vision, creating new revisited versions of past traditional dishes, thanks to the support conducted by the scientific committee (P2). Cookery teachers proposed: 2 first courses, 2 mains, and 2 desserts suitable for topics (allergies, intolerance, and celiac diseases), 18 for partners, for a total of 72 recipes, collected in a handbook used for the Pilot Training Course (IO2) and for the AR Healthy Cooking Book (IO5). During short-term mobilities, teachers and students were engaged in the preparation of 9 dishes (3 for each topic), selected from the 72 recipes. During the preparation, teachers underlined the scientific theoretical characteristics of the dishes. The preparation phases were video-recorded by technical school staff for the AR Healthy Cooking Book (IO5).

002 - Blue Fish Sfincione with apple caponata

Paese: Italia
Difficulty: Medium
Preparation time: 50 mins
Cooking time: 30 mins
Servings: 4
Allergens: Fish, Wheat
Ingredients:
  • , , For the blue fish “Sfincione”
  • 800, g, Blue fish (paddlefish, mackerel, dolphin fish, anchovies)
  • 400, g, White onion
  • 20, g, Anchovies in oil
  • 60, g, EVO oil “Valli trapanesi” DOP
  • 4, g, Oregano
  • 50, g, Breadcrumbs
  • 40, g, Tomato concentrate
  • , , For the apple Caponata
  • 500, g, Pink Lady apples
  • 40, g, PGI salted capers from Pantelleria
  • 40, g, Red onion
  • 40, g, “Nocellara del Belice” olives DOP
  • 60, g, Celery
  • 5, g, Cane sugar
  • 10, g, Vinegar from Marsala wine

2-Pesce sfincione diabete1

Preparation for the blue fish Sfincione

Cut the white onion into julienne strips and let it cook with a small quantity of water and a small quantity of oil in a jar in the microwave oven.
When it is coocked, transfer it into a casserole together with the anchovies and the tomato concentrate and let it cook on a low heat.

Bone and fillet the fish. Lay the fish fillets on a baking tray covered with baking paper and cover them with the sauce, sprinkle with the breadcrumbs and finish with a small quantity of oil and oregano. Bake at 180° C for about 12 minutes.

Preparation for the apple Caponata

Peel and dice the apples. In a casserole boil, for a few seconds, the julienne stripped onion, the celery, and the olives cut into small pieces. Drain the vegetables and add them to the apples together with the desalted capers, the sugar, the vinegar and a small quantity of oil and mix.
Pour the mixture into a “weck” vase, lock it and cook in the microwave, preset at 700 watt, for 7 minutes.

Remove the vase from the microwave and let it cool for about 20 minutes in the locked vase. Serve the blue fish “Sfincione” with the apple “Caponata”.