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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).

004 - Ancient Sicilian grain pasta “Margherita” with red anchovies

Paese: Italia
Difficulty: Easy
Preparation time: 15 mins
Cooking time: 30 mins
Servings: 4
Allergens: Fish, Pine Nuts, Wheat
Ingredients:
  • , , For the pasta
  • 280, g, Pasta “Margherita” made with ancient Sicilian grains
  • 50, g, White onion from Giarratana
  • 2, , Red garlic cloves from Nubia
  • 80, g, Fillets of anchovies in oil
  • 150, g, Tomato concentrate
  • 40, g, Raisins
  • 30, g, Pine nuts
  • 40, g, Breadcrumbs
  • 60, g, EVO oil

4-margherita diabete2

Preparation

Chop the onion and sauté it in a pan with a small quantity of oil and water. When it is soft, add the fillets of anchovies and let them melt on a low heat.
Then, add the tomato concentrate and dilute with 1-2 small ladles of hot water. Add the raisins, previously softened in warm water, and the pine nuts. Reduce the sauce on a medium heat until it thickens.

Into a non-stick pan, put the breadcrumbs with a small quantity of oil and the crushed garlic and toast until they become amber.
Boil the “Margherita” pasta in salted boiling water. Strain the pasta when “al dente” and sauté it with the sauce in the pan.

Mix well and serve with the toasted breadcrumbs sprinkled on top.