Italian-Portuguese Recipe Book

Italian-Portuguese Recipe Book
Erasmus Group
PORTUGUESE DISHES
CATAPLANA
For 8 people
INGREDIENTS
• Onion 400 gr • Sale 10g

• Red Pepper 150 gr • White wine 50 g
• Green Pepe 150 g • White pepper 3g
• Garlic 15g • Coriander 30g
• Pork 350g • Tomato 500g
• Clams 300g • Sweet potato 400 g
• Olive oil 40 g
• Bay leaves 5g
PREPARATION
To prepare the Put the sweet potato At the end, put all the
Cut the onion and cataplana sauce, fry in the oven for 45-60 ingredients in the
peppers into julienne, onion, peppers, garlic, minutes, then slice it. following order: half of
chop the garlic, cut the bay leaf, olive oil and the preserved filling,
pork into cubes and tomato. Then remove olive oil, meat, clams,
crush the tomato. half of it and set cataplana sauce.
aside. Grind a part of
it until you get a
uniform sauce.
XEREM
For 4 people
INGREDIENTS
• Coarse corn flour125g

• Water 500L
• Salami 100 g
• Prezzemolo20g
• Coriander 20g
• Sale q.b
• Garlic a clove
PROCEDURE
Soak the corn flour in cold water.

Chop the garlic, herbs and cut It is ready as soon as it
Then cook adding the sauté.
the salami into pieces. Fry thickens.
everything by adding salt.
TOUCHINHO DO CEU
FOR 8 PEOPLE
INGREDIENT
S
• Water 0,200 L
• Mandorla macinata 0,300
Kg
• Sugar powder 0,010 Kg
• Zucchero 0,600 Kg
• Cinnamon stick 0,008 Kg
• Egg yolk 0,400 Kg
• Egg 0,150 Kg
• Lime 0.007 Kg
CARRIÇOS
INGREDIENTS
• 150 g egg whites

• 300 g sugar
• 300 g granulated almonds
Procedure
Prepare a Swiss meringue and beat it in a mixer until room
temperature. Wrap the almonds in the meringue and pour
into small paper forms.
Bake in the oven at 80º/100º C, for 1 hour and 30 minutes.
SICILIAN DISHES
CAPONATA
for 8 people
INGREDIENTS
• 3 eggplants
• 3 onions
• 75 grams of green olives
• 4 celery ribs
• 45 grams of capers
• 750 g tomato puree
• Sugar to taste
• Vinegar to taste
• vegetable oil to taste
PROCEDURE
When the onions are ready,

add the vinegar and sugar, Add the olives and
Cut the onion into let the vinegar dry and melt capers, when the sauce is
Cut the aubergines into julienne, cook it in the sugar well, then put the completely cooked add
cubes and fry them in a pot with EVO oil tomato sauce with a few bay the eggplant and at the
leaves, cook the tomato end a pinch of salt.
sunflower oil at 180 °C for 3-4 minutes
sauce until it is thicker
until golden brown
SARDINES IN BECCAFICO
For 4 people
INGREDIENTS
• Sardine 250 gr
• Breadcrumbs 50 gr
• 1/2 orange
• 1/2 lemon
• Pine nuts 25 gr
• Raisins 25 gr
• Parsley to taste
• Sale q.b.
• Pepe q.b.
PROCEDURE
Prepare the mixture of Fill the sardines with the

Clean the sardines from the bone, breadcrumbs, orange juice, mixture and bake in the oven,
thorns and scales being careful not to lemon with zest, raisins and ventilated, for 220 ° C for 20
break the tail that will serve as pine nuts, chopped parsley, minutes
decoration. salt and pepper
PASTA ALLA NORMA
For 4 people
INGREDIENTS
• Penne rigate 700 gr.

• Black Eggplants 2
• Peeled tomatoes 800 gr
• Carrots 50 gr
• White Onion 80 gr
• Sedano 25 gr
• Basil 4 leaves
• Seed oil for frying to taste
• Oil to taste
• Sale q.b.
• Pepe q.b
PREPARATION
Tomato sauce
Then add the peeled tomato

and cook for 40 minutes
Make a brunoise of Fry the vegetables in olive adding the basil. Then blend
carrot, onion and celery oil everything
PREPARATION
Eggplant
Cut the eggplants into And fry them in plenty of Add the salt to taste
regular cubes seed oil at 180 °C until Final result
golden brown
PREPARATION
Pasta
Cook the pasta in plenty of salt Drain the pasta in the sauce and add the Finish the dish by
salt water eggplants adding the salted ricotta
CASSATA
Per 4 persone
INGREDIENTS INGREDIENTS
INGREDIENTS Filling
Sponge cake
Pastry
• Donkey 150 gr • Farina 00 80 gr • Sheep's ricotta 500 gr

• Farina 00 250 gr • Granulated sugar 80 • Sugar 230 gr
• Icing sugar 400 gr • Chocolate chips
gr
• Egg yolks 2 • Eggs 3
• Lemon and orange peel to taste• Aroma of your choice
to taste
• Sale q.b.
PREPARAZIONE
PASTA FROLLA
2. Then compact with your

1. Combine the flour with the cold butter in small pieces in a hands so as not to develop
mixer or a planetary mixer, making sure that it does not gluten, form a ball, wrap it in
overheat too much. Turn off the mixer and add the icing sugar plastic wrap and let it rest in the
with the beaten eggs and the chosen aroma. Continue to fridge.
knead until we get a homogeneous mixture.
2.
PREPARAZIONE
PAN DI SPAGNA
1. Break the eggs in a planetary mixer, add the 2. Then pour all the mixture into a previously
chosen aroma, a pinch of salt and incorporate the greased and floured baking sheet. Bake the
sugar a little at a time making the machine work sponge cake in a static oven at 160 °C for
for 15-20 minutes. Then add the sifted flour as 50 minutes
soon as the dough is clear and frothy
2.
PREPARAZIONE
CASSATA
2. Flatten the shortcrust pastry

by overlapping it on the baking 3. Obtain layers from sponge
1. Grease the baking sheet and sheet creating the base, where we cake
flour only the side edges, while at will then overlap the layer of
the bottom you will put a disc of sponge cake. And also cover the
baking paper cut to size. edges with shortcrust pastry
4. Preparare il ripieno della
5. Posizionare la crema sullo strato 6. Infornare la cassata a 180 °C
cassata, quindi aggiungiamo
di pan di spagna e successivamente per circa un’ora. Non appena
alla ricotta di pecora
sovrapporre un altro strato di pasta pronta lasciarla riposare
asciutta, lo zucchero e le
frolla sigillando tutto qualche minuto e aggiungere
gocce di cioccolato.
una spolverata di zucchero a
Amalgamare il composto
velo.
rendendolo ben cremoso.
Enjoy your meal

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Italian-Portuguese Recipe Book

• Onion 400 gr • Sale 10g

• Coarse corn flour125g

Soak the corn flour in cold water.

• 150 g egg whites

When the onions are ready,

Prepare the mixture of Fill the sardines with the

• Penne rigate 700 gr.

Then add the peeled tomato

• Donkey 150 gr • Farina 00 80 gr • Sheep's ricotta 500 gr

2. Then compact with your

2. Flatten the shortcrust pastry

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