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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).

005 - Stuffed sardines with sweet and sour pumpkin

Paese: Italia
Difficulty: Medium
Preparation time: 60 mins
Cooking time: 40 mins
Servings: 4
Allergens: Fish, Pine Nuts, Wheat
Ingredients:
  • 500, g, Sardines
  • 25, g, Raisins
  • 25, g, Pine nuts
  • 30, g, Anchovies in oil
  • 100, g, Breadcrumbs
  • 30, g, EVO oil
  • 1, , Orange
  • 1, , Lemon
  • 60, g, White onion from Giarratana
  • , , Bay leaves
  • , , For the sweet and sour pumpkin
  • 450, g, Pumpkin
  • , 2, Red garlic cloves from Nubia
  • 30, g, EVO oil
  • 50, g, Cane sugar
  • 100, g, Apple cider vinegar
  • , , Some mint leaves

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Preparation for the stuffed sardines

Clean the sardines: remove the head and entrails. Very gently, remove the bone and open the sardines like a book, leaving the tail. Toast the breadcrumbs for a couple of minutes, trying not to burn them, in a non-stick pan. Transfer the breadcrumbs into a bowl, add the oil, the pine nuts, the salt, a piece of orange and lemon juice and the raisins, previously softened in cold water for about 30 minutes. Mix well to obtain a homogeneous mixture.

Place a small portion of the mixture on a sardine and roll it up on itself. Place the rolls on a baking dish, alternate with bay leaves and lemon slices cut in half. When the baking dish is full, drizzle the stuffed sardines with a drizzle of orange juice and another small quantity of oil. Bake in the oven at 180° C for about 15 minutes.

Preparation for the sweet and sour pumpkin

Chop the golden onion and let it cook into a “weck” vase in the microwave oven.
Peel and slice the pumpkin and place the slices on a baking tray covered with baking paper. Drizzle with a small quantity of oil and a pinch of salt and bake at 180° for 20 minutes.
Prepare the sweet and sour sauce in a pan: brown the crushed garlic with a drizzle of oil. Then, add the sugar and the vinegar and reduce it. Add the cooked pumpkin in the pan together with the mint leaves and let it flavor.