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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).

006 - “Testa di Turco” dessert

Paese: Italia
Difficulty: Easy
Preparation time: 30 minutes + 120 mins in the fridge
Cooking time: 20 mins
Servings: 4
Allergens: Egg, Milk, Wheat
Ingredients:
  • , , For the pastry
  • 100, g, Flour 00
  • 1, , Egg
  • 20, g, Sugar
  • 2, g, Salt
  • 15, g, Seed oil
  • , , For the blancmange
  • 500, ml, Low-fat milk
  • 50, g, Corn flour
  • 1, , Grated lemon zest
  • , , Powdered cinnamon
  • 40, g, Dark chocolate flakes from Modica PGI

6-testa turco diabete2

Preparation for the pastry

Put the egg, the sugar, the salt and the flour in a bowl and mix until the dough is smooth and homogeneous. Roll out a very thin dough on a pastry board until you have some pastry layers. After brushing them with seed oil, cook them in the preheated oven at 190° C, until they are golden.

Preparation for the blancmange

Pour almost all the milk (keep 50 ml aside) with the lemon zest and the sugar in a saucepan and warm on a low heat.
While the milk is warming, put the corn flour in a bowl and mix it with the remaining milk, until is melted. Add the melted corn flour to the milk into the saucepan and continue whisking it.

When the mixture reaches the boiling point, remove it from heat.

Making the Testa di Turco

Put a pastry layer at the bottom of a serving cup and pour some of the cream on it homogeneously. Repeat, alternating layers of pastry and cream. Complete the last layer with cream and sprinkle it with the cinnamon powder.
Keep the “Testa di Turco” in the fridge for at least a couple of hours. Before serving, decorate with dark chocolate flakes.