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3A Liceo Scienze Umane, Castroreale, Italy.
Carnival is coming, the liveliest time of the year, synonymous with recklessness and fun. In Sicily this festival is very popular, there are many municipalities where important events are organized. The origins of this folkloristic event are very ancient but, despite this, the custom of celebrating it is still very widespread in Sicily. Acireale, Sciacca and Termini boast well-known and famous carnivals.
RECYCLING FOOD
Especially during festivals and holidays we tend to exaggerate with our cooking and get excited about trying new recipes and taste again the old traditional ones. We need to raise awareness about the issue and offer tips on how to waste less every day, such as paying attention to reuse leftovers, checking what's already in the house before buying more and many other useful advices.

Thousand Chiacchiere’s recipe
Ingredients:

·         500gr of 00 flour;

·         50gr of butter at room temperature;

·         3 medium eggs;

·         A vanilla bean;

·         A pinch of fine salt;

·         70gr of sugar;

·         30gr of grappa;

·         6gr of baking powder for cakes;

·         1 yolk;

·         Peanut oil (just enough);

·         Powdered sugar (just enough).
Preparation:

Sift the flour with the baking powder and pour into a planetary mixer with leaf. Add the sugar, the salt, the previously beaten eggs and the grappa. Work until the ingredients are well mixed.

Replace the leaf with the hook, add the vanilla bean seeds and the butter, then continue to knead for 15 minutes until the mixture is homogeneous: i twill have to be firm but malleable enough. If necessary you can add 5/10gr of water. Transfer the dough on a work surface and handle it quickly to give it a spherical shape.

Wrap the dough with cling film and let it rest  at room temperature for at least 30 minutes. After this time, divide the pasta into portions of about 150gr and starts working each one individually. Flatten a first portion slightly with the palm of your hand, flour it and roll it out with the dough pusher set to the widest thickness.

Fold the short sides of the resulting strip of dough towards the center, then pull ita gain, setting the kneader to an ever smaller thickness, untili t reaches 2mm. Let the puff pastry rest for a few minutes and in the meantime bring the oil to a temperature of 150-160°. With a scalloped cut wheel, proceed by shaping rectangles of about 5x10cm and practicing on each of the central cuts, parallel to the long side.

As soon as the oil has reached the right temperature, dip 2-3 rectangles of pastry into it with the help of a skimmer and cook them turning them on both sides until they reach golden brown. Drain the leaves on absorbent paper and, one cold, serve tem up and sprinkle them with plenty of sifted icing sugar. Your chiacchieres are ready!

CUSTARD
Ingredients
* 4 yolks
* 100 g of sugar
* 30 g of flour
* 1/2 liter of milk
* grated vanilla or lemon peel

To prepare a perfect custard, mix the egg yolks with the sugar in a saucepan, using a wooden spoon. Gradually add the flour, without stopping mixing until the mixture is blended. Pour the boiling milk in which you have put a little vanilla or a little grated lemon peel a little at a time, always stirring. Place on the fire, continue stirring, simmer for 3-4 minutes. Do not exceed 82 ° in temperature. The correct temperature is 84-85 ° C, but it is advisable not to exceed 82 °, because the cream will continue to cook even once it has been removed from the heat; therefore remove it from the fire when you reach 82 °. In this way you will get a smooth custard without unpleasant hints of cooked egg. Pour it into a bowl and let it cool, turning it from time to time, so that a film does not form on the surface of the custard.

INGREDIENTS FOR RICOTTA CREAM (ALTERNATIVE)
* Sheep ricotta 400 g
* Sugar 100 g
* Vanilla extract 8 drops
To make the ricotta cream, place the cheese in a colander placed on a bowl. Let it drain for 1 hour. After the indicated time, remove the whey collected in the bowl and set the ricotta by pressing it with the back of a spoon to make it softer and eliminate any lumps. Add the sugar and vanilla extract, mix to mix the ingredients well.

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Asian Chicken

Ingredients

• Leftover chicken - 400g of chicken (grilled, cooked or roasted) cut into squares;

• 1 red onion and 1 white onion cut into squares;

• 3 cloves of garlic;

• 1 leek (only the white part) sliced;

• ½ red pepper squared;

• ½ squared green pepper;

• ½ yellow pepper squared;

• 2 carrots cut into strips;

• 150 g of rolled mushrooms;

• 1 chayote cut into squares;

• 3 tablespoons of sunflower oil;

• 1 tablespoon of soy sauce;

• 1 spoon of Maizena flour;

• 1 tablespoon of rice vinegar;

• 1 teaspoon of sugar (it's not meant to be sweet, it's to balance the acids);

• 1 handful of unsalted peanuts or roasted almonds.

Preparation:

1. Place the skillet to be heated to a high temperature. When it is hot add 1 tablespoon of oil. Pour the onion and garlic and let it cook. When it is well removed, remove it to a plate.

2. Add 1 tablespoon of oil again. Add the carrot, leek and chayote and cook. When everything is cooked, remove to a plate.

3. Add 1 tablespoon of oil again. Add the peppers and mushrooms.

4. Add everything back to the pan (the meat and all the vegetables) and stir with a fork.

5. Dissolve the cornstarch flour with 2 tablespoons of water. With soy sauce, rice vinegar and sugar.

6. Pour the sauce into the pan and cook.

7. After about 1 minute, remove and pour a few drops of lemon juice and place the dried fruit.

Bom proveito!   Enjoy your food!   Njut av maten!   Genieße dein Essen !   Buon appetito !

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Coconut treats, Elena Quattrocchi 3E linguistico 

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Coconut treats, Elena Quattrocchi 3E linguistico 

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How using reminders of chocolate? It's easy!
After preparing a sponge cake, cut it into more cubes and melt the chocolate with a bit of butter and milk, then mix until you obtain a smooth mixture.
Dip the cubes in the melted chocolate, after take them out and roll them in coconut flour.
Then place the treats in the fridge for a few hours.

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Joele Raccuia, Italy, Liceo Scientifico 3A
Easter is approaching and in this period chocolate eggs are received, but often the chocolate advances and is thrown away, to recycle it we can create the chocolate donut. It is a soft and easy to prepare dessert.

Since it is a sweet without butter, for a totally lactose free recipe, you can replace the milk with water or with a vegetable drink of your choice. The more extreme gourosaurs can add dark chocolate drops to the dough of the donut, before cooking.

Ingredients for the chocolate donut
4 eggs
200 g of sugar
150 g of milk
150 g of seed oil
100 g of dark chocolate

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Joele Raccuia, Italy, Liceo Scientifico 3A
Cured meats are short-term foods, to prevent them from being thrown away here is one of the possible recipes to create:

INGREDIENTS FOR A 35X28 CM FOCACCIA
Manitoba flour 500 g
Honey 1 tsp
Extra virgin olive oil 40 g
Dry brewer's yeast 4 g
Butter (soft) 60 g
Salt up to 10 g
Water (at room temperature) 300 g
TO DO IT
Figs 5
Raw ham 100 g
Thyme 2 sprigs
Honey 2 tsp
Coarse salt to taste
Extra virgin olive oil to taste

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Rebecca Biondo,Italy
Liceo scientifico 3 A
Made of pasta left overnight,curry,oil,eggs and cheese

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Joele Raccuia, Italy, Liceo Scientifico 3A
In the Christmas holidays it is customary to give the pandoro as a present, but often it is not eaten and once passed Christmas it is thrown away, here is a recipe for not throwing this food away:
Pandoro stuffed with cream and berries

Preparation
30 minutes
Doses for
1 Pandoro
INGREDIENTS

1 Pandoro
custard cream to taste
berries in tray
For the cream:

400 g lactose-free milk
18 g corn starch allowed
18 g rice starch allowed
100 g lactose-free cream
150 g egg yolks
seeds of a vanilla bean
150 g sugar
zest of 1 lemon

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Rebecca Biondo,Italy
Liceo scientifico 3 A
Made of broccoli scraps, breadcrumbs,eggs,parmesan

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Rebecca Biondo,italy
Liceo scientifico 3 A

Made of hard bread,ripe tomatoes,cheese scraps,oil,salt and oregano

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PAN PIZZA
Put tomate sauce and mozzarella on stale bread and put it in the oven

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Alessia Pino 3B liceo linguistico ITALY 

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Alessia Pino 3B liceo linguistico ITALY 

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PANDORO TIRAMISÙ
Take pandoro leftovers and add cream, coffee, mascarpone and cocoa . Leave it in fridge for 1 hour

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SPAGHETTI OMELETTE
Mix up pasta with eggs and simply fry them together in a pan

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Federica Isgrò, 3B Liceo Linguistico, Italy 

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Federica Isgrò, 3B Liceo Linguistico, Italy 

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Fruit pancakes
Put together all the kind of fruit you have at your disposal with milk, sugar, flour, eggs and a bit of baking powder. Cook them in a pan.

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Federica Isgrò, 3B Liceo Linguistico, Italy 

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Federica Isgrò, 3B Liceo Linguistico, Italy 

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Meatballs
Add meat leftovers with milk, crumb, egg and a bit of salt, then make little balls. You can fry them, or even boil or cook them with tomato sauce.

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Federica Isgrò, 3B Liceo Linguistico, Italy 

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Federica Isgrò, 3B Liceo Linguistico, Italy 

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Carrot Peel Cream
Boil carrot peel in a pot, then add some olive oil and a few almonds. Blend all together with a mixer.

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Michela Bonvegna Italy

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My methods of recycling bread - Erasmus+ "STEPs" by Michela Bonvegna

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Michela Bonvegna Italy

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My method of recycling food - Erasmus+ "STEPs" by Michela Bonvegna

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Melania Brigandì Italy