Recipes from europe

The students of four schools in Europe – Italy, Portugal, France and Romania – selected the most famous dishes from their countries and want to present them to you.

ITALIAN DISHES

ANELLETTI AL FORNO Ingredients 4 tablespoons olive oil 1 small white onion 200 g minced pork 100 ml of red wine 300 ml tomato sauce salt and pepper 40 g of grated cheese (pecorino, caciocavallo or Parmesan cheese) Preparation Rag첫: Put the oil in a pan, chopped onion, bring on the fire and let it fry. When it will be well browned add the meat. After coloring add the red wine. Let it evaporate by turning with a wooden spoon. When cooked, add the salt. Add the tomato sauce, a little salt, stir and cook for 1 hour. Then preheat the oven to 200째c.

Step 2: Boil the pasta in salted water and remove it after a few minutes. Put in a bowl and combine the ingredients (the rag첫 and the cheese). Put on a layer of pasta in a baked pan , add some slices of cheese, cover with the rest of the pasta and breadcrumbs.

Step 3: Bake in the oven for 40 minutes.

ARANCINE (RICE BALLS)

Ingredients Ragú Sauce (see previous page) Arborio rice pecorino cheese dry bread crumbs peanut oil for frying

Preparation To cook the rice balls: 1. Pour the rice into a 2-quart saucepan and add the chicken broth. Stir well and bring to boil.

Lower the heat and allow the rice to cook, covered, until all the liquid has been absorbed.

2. Strain the saffron threads and add the saffron water to the rice. Stir well.

3. Off the heat, stir in the cheese and add 2 eggs. Season with salt to taste. Let cool.

To assembly the rice balls: 1. Scoop u about ½ cup of rice in the palm of your hand; form small orange-size balls then make an indentation in the center of each ball and put a generous tablespoon of ragù inside.

2. Close the ball. Continue preparing the balls.

3. Put some flour in a bowl. Beat 2 eggs with a fork in another bowl.

4. Coat the balls in the flour, than in the egg mixture. Roll the balls in bread crumbs to cover completely.

5. Fry the “arancine” in the oil until nicely browned. Drain them on paper towels.

Variation: Make arancinette, small olive-size rice balls, for part of an antipasto; instead of ragú filling, use a mixture of diced ham and mozzarella cheese.

PANELLE Ingredients 2 1/3 cups chickpea flour Salt and black pepper, to taste Vegetable oil, for frying Preparation 1. In a 4-qt. saucepan, whisk together chickpea flour, salt and pepper, and 3 cups water until smooth. Cook over medium-high heat, stirring constantly with a wooden spoon, until mixture becomes a thick paste, about 6 minutes. Reduce heat to low and continue stirring until mixture pulls away from side of pan, about 2 minutes more. Working quickly in batches, with a rubber spatula, spread 1/2 cup of the mixture into a 9″diameter, 1/4″-thick circles on parchment paper or aluminum foil (Keep saucepan warm so that dough remains spreadable.) Let dough disks sit until cool, 15–20 minutes.

2. When dough disks are cool, peel off paper and stack disks together like pancakes; cut stack into 8 wedges. Fry into hot oil until golden and crisp, about 3 minutes. Transfer wedges to a paper towel—lined plate and sprinkle with salt. Serve hot.

CROCCHETTE Ingredients 600 gm potatoes 50 gm (2/3 cup) grated parmesan 2 eggs dry bread crumbs Finely chopped parsley, to taste Vegetable oil, for deep-frying Coating 1 whole egg, beaten Plain flour Preparation 1. Cook the unpeeled potatoes in a saucepan of boiling water until very tender. Drain and peel as soon as they are cool enough to handle. Mash with a potato masher and, using a wooden spoon, gradually beat in parmesan, eggs, bread crumbs and parsley. Season to taste. Shape the mixture into the shape of your choice.

2. For the coating, beat the egg. Roll the croquettes in the flour to coat lightly, dip in the egg mixture and then coat well with the flour.

3. Heat the oil in a saucepan. Deep-fry croquettes until golden, drain on absorbent paper. Serve immediately.

SPIEDINI (VEAL ROLLS) Ingredients 8 veal steaks, about 120g each 75g grated Pecorino Romano cheese 4 tbsp fine breadcrumbs 2 bunches flat-leaf parsley Salt, pepper, olive oil Preparation Place the beef between two sheets of plastic wrap and pound with a mallet or rolling pin until about 2mm thick (take care they do not tear). Combine the cheese, breadcrumbs, parsley, in a bowl. Stir until well blended. Season the veal slices liberally with salt and black pepper. Now divide the stuffing mixture between the veal slices. Turn the two ends of the veal over then wrap up tightly into a sausage, so that the stuffing is enclosed inside. Secure with toothpicks. Lay four pairs of the involtini (veal rolls) side by side, setting them 1cm apart. Use two of the rosemary sprigs to skewer the veal rolls together, so that you end up with four pairs. Season with salt and black pepper then place on a hot barbecue and cook for about 4 minutes per side, or until done through. Serve hot, accompanied by lemon wedges.

SFINCIONE Ingredients 1 Yeast Dough for Pizza 1 large onion, chopped into small pieces 1 cup water 1/2 cup olive oil 1 1/2 cups tomato sauce Sea salt and black pepper to taste 8 anchovy fillets, cut into small pieces (Optional) 1/4 pound caciocavallo, primosale, scamorza or mozzarella cheese, diced 1 cup toasted bread crumbs 2 tablespoons dried oregano 2 tablespoons olive oil Preparation 1. Preheat the oven to 425°F. 2. Simmer the onions in the 1 cup water until soft. Drain. SautÊ the onion in olive oil until golden. Stir in the tomato sauce and simmer for 10 minutes. Season with salt and pepper.

3. Oil two 9-inch cake pans. Divide the dough in half and place each half in a cake pan, spreading it out with your fingers so it covers the bottom in an even layer. Sprinkle the anchovies (if you like them) over each half, pushing them down into the dough as far as they will go. Scatter the cheese evenly over the anchovies. Mix the bread crumbs, oil and oregano together and sprinkle them in an even layer over the cheese. Spread the tomato and onion sauce evenly over.

4. Bake for 30 minutes or until the crust is nicely browned. Drizzle with olive oil and cut into pieces. Serve hot.

CASSATA Ingredients 1 x 24 cm sponge cake, sliced horizontally into 3 discs 800 gms ricotta (traditionally sheep’s milk ricotta) 480 gms sugar 70 gms dark chocolate chips 100 gms green marzipan Rum syrup Candied fruits (cherries, red and green pears, half a mandarin, zuccata) for decoration Preparation 1. Start by baking your sponge cake. You should do this a couple of days before you need to assemble the cassata as it needs to be a bit stale or the cassata won’t hold its shape.

2. The day before you assemble the cassata, make the filling, the Rum syrup and marzipan.

3. To make the Rum Syrup, mix the water and sugar in a small pot and put it on the fire. When it boils, put the fire off, add the rum and let the syrup come back to room temperature.

4. To make the marzipan, mix all the ingredients together and add a little bit of cold water. Mix well and knead until you get a smooth dough. Keep it wrapped in cling wrap until you are ready to use it.

5. Take the cassata mould and layer it with some cling wrap. Take one of the sponge cake discs and cut it so it fits at the bottom of the mould. Now roll the marzipan and cut out trapezoid shapes. Make sure they are all the same size (I made 7). Use the marzipan trapezoid shapes to cut out the same shaped pieces of sponge cake (I made another 7 pieces).

6. Now place the 7 pieces of marzipan and the 7 pieces of sponge cake in the mould (make sure to alternate them).

7. Brush a little rum syrup all over the sponge cake disc and sides (do not put too much or the cassata will tear, you just need a thin layer to soften it).

8. Fill with the sweet ricotta and chocolate cream. Cover with the remaining disc of sponge cake and press it down well. Level the side. Put a big enough flat plate on the top, so it acts as a weight on the cake.

Remember, the cassata has to be “pressed”, so keep it in the fridge overnight with some weight on the top.

9. Now make the glassa fondente. Mix the icing sugar and a little bit of water in a small pot. Remember that the glaze needs to be smooth, fluid and “creamy� and still be white. After you mix it well, put the pot on the fire and bring to a simmer (keep stirring!). As soon as it starts simmering, put the fire off and pour it over the top of the cassata.

10. WARNING: this glaze solidifies very fast, so you need to have everything ready and work quickly! Let the excess glaze overflow from the top to the sides of the cassata and quickly smooth it out with a spatula .

11. Let it dry in the fridge for about 1 hour, then cut out the candied fruits and decorate the top of the cassata with it.

PORTUGUESE DISHES

PORTUGUESE EASTER BREAD Ingredients: 1 cup warm milk 1/2 cup sugar 1 tablespoon dried yeast 5 1/4 cups plain flour 1 teaspoons fennel seeds, crushed 1 teaspoons salt 4 tablespoons butter, at room temperature, coarsely chopped 6 eggs Olive oil, to brush 1 egg, lightly whisked Preparation 1) Combine 1/4 cup of the milk and 1 tablespoon of the sugar in a small bowl. Sprinkle over the yeast. Set aside for 5-10 minutes or until frothy.

2) Combine the flour, fennel seeds and salt in a large bowl. Make a well in the center. Add yeast mixture, butter and remaining milk and sugar. Lightly whisk 3 eggs and add to bowl. Use a wooden spoon to stir until well mixed. Use your hands to bring dough together in the bowl. Turn dough onto a lightly floured surface.

3) Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil. Place dough in bowl and turn to coat. Cover with plastic wrap and set aside for 1 hour 45 minutes or until dough doubles in size.

4) Preheat oven to 395째F. Lightly brush a round 8 inch spring-form cake pan with oil. Reserve 1/2 cup of dough. Lightly knead the remaining dough and place in the prepared pan. Gently press remaining whole unpeeled eggs into the dough.

5) Divide the reserved dough into 6 pieces. Roll each piece into a thin 5 inch long rope. Use the ropes to form a cross over each egg. Brush the dough with extra egg. Set aside for 10 minutes to rise a bit.

6) Bake for 40 minutes or until golden and the bread sounds hollow when tapped on the base. Set aside to cool slightly.

EASTER MEAT BREAD Ingredients 10 eggs 8 cups flour 1/2 cup milk 6 oz cubes yeast 1 cup water 1 stick butter 1/2 cup olive oil 2 smoked meats sausages (chouriço), sliced 1/2 cup chopped ham 1 cup chopped bacon 1/2 teaspoon sugar 2 teaspoons salt 1 egg for brushing Preparation 1) In a bowl add the milk, sugar, salt, and yeast. Leave it for 15-20 minutes until it grows and starts bubbling. 2) Now mix the eggs into the yeast mixture. 3) In a mixing bowl add the mixture to the bowl and add the flour, butter, and olive oil. 4) Beat the mixture until it comes together and reaches a smooth and even consistency. 5) Transfer the dough onto a floured surface and roll out to 7 inches wide and 2 inches thick. 6) Lay the” chouriço” first on top of the dough and then add the ham and bacon. 7) Roll the dough out bringing it to form a long roll. Then add the dough into a loaf pan. Spread the pan with olive oil to make sure it does not stick. 8) Allow the dough to rest for about 45 min to an hour covered until it has doubled in size. 9) Brush the top of the dough with an egg. 10) Then bake in a preheated oven at 360 degrees Fahrenheit for about 40 minutes until the the crust has become golden brown. 11) Once done, remove from the oven and let it sit for 15 minutes to cool off and then serve.

PASTEIS DE BACALHAU (SALTED COD FRITTERS ) Ingredients 2 cups milk 4 potatoes, chopped 1 onion, finely chopped 4 garlic cloves, minced 1 pound salted cod 1 tablespoon parsley, finely chopped 1 tablespoon cilantro, finely chopped 2 eggs Salt and pepper to taste 1 cup vegetable oil, for frying Preparation 1) Soak the dried cod in cold water for a day, changing the water 3-4 times. 2) Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover an inch. 3) Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender. 4) Drain and rinse the cod well, removing any little bits of skin and bone. 5) While the cod is cooking, pour 1-inch of water in a large pot. 6) Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. 7) Drain the potatoes, peel off the skins, and mash them well with a potato masher. 8) In a bowl, add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. 9) Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste. 10) Shape the cod mixture into medium sized balls. 11) Pour the oil in a deep heavy skillet or pot and place it on high heat. 12) Add the balls one by one, turning them over until they are golden brown. 13) Once done remove the fritters and place them on a plate with paper towels to dry. 14) Serve while hot with the sliced lemons for extra flavor.

PORTUGUESE EGG THREADS Ingredients 12 egg yolks 1 lbs. sugar 1 cup water Preparation 1) Add the sugar and water to a large saucepan. Put in on medium heat and let it cook until it reaches a syrup consistency. Stir it occasionally. 2) Place the egg yolks into a strainer with a long tip at the end. 3) Slowly drizzle the yolks into the sugar syrup. They will cook as you pour them in. 4) When they become cooked remove them from the sugar syrup onto a strainer. 5) Repeat the process until you run out of yolks.

Add extra water to the syrup if it gets too thick. 6) Separate the strands with a fork and drizzle with remaining syrup to keep the threads from getting dry. 7) Once you are done, they are ready to serve.

CODFISH CHICKPEA SALAD Ingredients 1/2 cup black olives, chopped 1 can of “ready to serve” chickpeas (500gr) 2 onions, chopped thinly 1 lbs. salted cod “Bacalhau” 2 tablespoons olive oil 1/2 cup parsley, chopped 1 tomato sliced Preparation 1) Wash and soak the cod in a bowl of water. Change the water 3 times over the course of 8-10 hours.

2) In a saucepan, add the cod and water. Bring the water to a boil after 1-2 minutes and shut off the heat.

Remove the water and tear the codfish into small pieces.

3) In a large bowl add the pieces of codfish along with the rest of the ingredients.

4) Toss the ingredients together well and serve.

PEARS IN PORT WINE SAUCE Ingredients: 4 pears 3/4 cup sugar 2 cinnamon sticks 2 cups Port wine 1 scoop vanilla ice cream Preparation 1) In a saucepan add sugar, cinnamon sticks, port wine.

2) Let it boil for 10 minutes.

3) Shave the skin off of the pears, core them from the bottom, and cook in the saucepan for 25 minutes or until soft.

4) Let it rest for 30 minutes to an hour and serve with vanilla ice cream at room temperature.

5) Serve and enjoy!

PASTÉIS DE NATA Ingredients: 3 tablespoons cornstarch 1/2 vanilla bean 1 cup white sugar 1 cup milk 6 egg yolks 1 (17.5 ounce) package frozen puff pastry, thawed Preparation 1) Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.

2) In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks.

Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.

3) Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top 4) Serve and enjoy!

TOUCINHO DO CÉU (PORTUGUESE ALMOND CAKE) Ingredients: 1/2 cup water 1 and 1/4 cups sugar 1/8 teaspoon salt 1 and 3/4 cups (250g) ground almonds, skinless 4 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan 5 egg yolks 2 whole eggs 1 teaspoon almond extract (or Amaretto) 1 teaspoon orange zest, finely grated all-purpose flour, for dusting 2 tablespoons pork lard Preparation 1) Pre-heat the oven to 325ºF. Line the cake mold with parchment paper. Grease with butter and dust lightly with flour. 2) Bring the water, sugar, salt, and pork lard to a boil in a big saucepan. Add the ground almonds. 3) Stir gently but constantly, over medium-low heat, until the almond mixture starts to thicken and you can see the bottom of the pan by stirring, about 2 minutes. 4) Remove the pan from the heat and add the butter. Mix until the butter is melted and blended well. 5) In a medium bowl, lightly whisk the yolks and eggs. Pour into the almond mixture and mix with a spatula. 6) Add the amaretto and orange zest and stir well. 7) Pour the batter into the prepared pan. Bake until the cake is firm in the center and the tops lightly golden brown, about 28-30 minutes (if you over bake it, the cake becomes chewy). 8) Remove the pan from the oven and let it cool. 9) After the cake has cooled for about 20 minutes, invert the cake onto a platter. 10) Lift off the pan, peel off the parchment paper, and invert the cake on a serving plate with the topside up and serve.

PORTUGUESE VANILLA CREME BRULﾃ右 Ingredients 6 egg yolks 3 Tbsp corn starch 3/4 cup (170 grams) pure cane sugar 4 cups (1 liter) whole milk 4 lemon peels of 1 organic lemon 1 cinnamon stick pure granulated cane sugar for the burnt sugar caramel.

Preparation 1) In a large bowl of a stand or hand mixer, whisk the egg yolks with the corn starch until creamy. Add the sugar and whisk until pale yellow. Gradually, add the milk and whisk until well combined (with a spatula scrape the sides and bottom of the bowl and whisk again).

2) Transfer the milk mixture into a sauce pan, add the lemon peels and cinnamon stick and put on the stove over medium-low heat. Let the mixture thicken, stirring constantly, for about 10 to 12 minutes, until very creamy.

3) Remove from heat, discard the lemon peels and cinnamon stick, and pour into a bowl. Let cool and refrigerate until ready to serve.

4) Before serving, sprinkle some sugar on top and burn the sugar with a kitchen torch (traditionally, it would be burnt with a very hot iron or a salamander) until caramelized. Serve immediately.

LOUSÃ’S SPECIALS

CHANFANA (OLD GOAT IN WINE) Ingredients 3Kg Goat meat 4lt red wine Salt, pepper, garlic and cloves

Preparation Put all the ingredients in a large ceramic bowl and let cook in hot oven for 4 or five hours.

“TIGELADA�

Ingredients: 2 cups milk 5 cups sugar 6 eggs 1 teaspoon vanilla extract 1 Portuguese Ceramic cooking bowl

1) Preheat the oven to 355 degrees Fahrenheit.

2) Beat the eggs lightly in a bowl.

3) In a saucepan on medium heat add 3 tablespoons of sugar with 3 tablespoons of water while stirring with a spoon. Stir until it reaches a syrup consistency.

4) Pour the rest of the ingredients into the saucepan. Mix and let it cook for a couple of minutes until it is a smooth and even consistency.

5) Add the mixture to the ceramic bowl and bake in the oven for about one hour, or until the top has become golden brown, but not too much in order for the inside to remain soft and smooth.

6) Remove from the oven and let cool for 5-10 minutes. Serve.

FRENCH DISHES

BĹ“uf bourguignon Ingredients 500g braising steak, cut into 5cm/2in pieces 3 tbsp olive oil 1 large carrot, peeled and cut into chunks 1 large onion, peeled and cut into chunks 2 sticks celery, rough chopped 50 cl red burgundy wine 2 sprigs fresh thyme 1 head garlic, cut in half horizontally 2 bay leaves 50g unsalted butter 80g whole piece of smoked bacon or pancetta 2 tbsp plain flour 375g chestnut mushrooms 25cl fresh beef stock freshly chopped flat leaf parsley

Preparation

Preparation 1 Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes.

Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.

2 Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight.

This is known as a cook marinade.

3 Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.

4 Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.

5 Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, and vegetables. Repeat with the remaining beef and add to the casserole dish.

6 Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.

7 Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.

8 Bring to the boil, cover and let it cook for 2h or 2h30 until the beef is very tender.

9 Serve with new potatoes, sprinkled with freshly chopped parsley and broccoli.

Gruyère cheese soufflé Ingredients 30g butter, plus extra for greasing 50g plain flour 30cl liquid cream 6 eggs 100g grated gruyere cheese 4 pinches of nutmeg

Preparation 1 PreHeat oven to 200C. Butter a 15cm soufflé dish generously, then sprinkle in grated gruyere cheese.

2 Make a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour. Cook, stirring, for 1 min. Take off the heat and gradually stir in the liquid cream, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, place the whites into a clean bowl and stir the yolks into the sauce. Stir in gruyere and season well.

3 Adding the egg whites: gently stir the whipped whites into the white sauce in a figure of eight.

4 Spoon the mixture into the dish and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.

Croque-Monsieur

To make a delicious “croque-monsieur” you need : bread, butter, ham and gruyère cheese.

First put some butter on one side of the bread slice, place it in a pan. Add cheese and ham. Place another piece of bread with butter on the outside. Cook on each side. It's ready! EASY!

TARTE TATIN Ingredients 150g butter 125g caster sugar 1kg apples 1 puff pastry

Preparation 1 Preheat the oven to 250C. Take a baking tin with high borders.

2 For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.

3 Sprinkle 85g of the sugar in a pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.

4 Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.

5 Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Place the puff pastry over the apples. Return to the oven, turn the heat down to 220C bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.

6 Take a heatproof serving dish over the tin and quickly and carefully flip the tin and the dish so that the pan is on top.

7 Serve warm with double cream, crème fraÎche or vanilla ice cream.

Crêpes To make « crêpes » you need : 4 eggs, 250 grs of flour, ¼ litre of milk, ¼ litre of water, 1 tablespoon of oil.

Mix all the ingredients well, if you can use a mixer. Then heat a flat pan and when it is hot enough pour some of your preparation in order to cover the pan. Cook on each side and add sugar or jam or nutella before folding your “crêpe” : YUMMY!

ROMANIAN DISHES

Sweet bread (cozonac) Ingredients: 2 1/2 tablespoons + 3 1/2 cups all-purpose flour 1/2 cup +1/2 cup + 1/4 cup milk 1 package active dry yeast 4 large egg yolks 3/4 cup superfine sugar 4 ounces light or dark raisins Zest of 1 lemon 4 ounces melted butter 1 tablespoon dark rum 1 teaspoon vanilla extract 1 tablespoon canola oil 1 ounce walnuts (optional) 1/2 cup confectioners' sugar (optional)

Preparation Warm 1/2 cup milk and stir in 2 1/2 tablespoons flour until smooth. Let cool 10 minutes.

Heat another 1/2 cup milk just until lukewarm. Do not scald. Place yeast in a small bowl and pour lukewarm milk over, stirring until dissolved. Add yeast mixture to flour paste and beat until large air bubbles appear.

Cover and let rise at least 15 minutes.

Heat the remaining 1/4 cup milk to lukewarm. Do not overheat. Pour into a warmed large bowl or bowl of a stand mixer. Add, stirring after each ingredient, the egg yolks, sugar, raisins, zest, yeast mixture and flour.

Knead about 10 minutes by machine or 15-20 minutes with buttered hands while still in the bowl, adding butter as necessary to achieve a nonsticky, pliable, moist ball of dough. It will probably take about 3 ounces of butter. Save the rest.

Add rum, vanilla and oil and knead another 2-3 minutes. Cover bowl with greased plastic wrap and let rise until doubled. Punch down and with hands dipped in some of the reserved melted butter, knead another 510 minutes.

Heat oven to 350 degrees. Coat a 10- to 12-inch round pan that is at least 3 inches deep with cooking spray.

Using buttered hands, twist the dough and place in the pan. Cover with greased plastic wrap and let rise until dough reaches the top of the pan.

Mix 1 large egg yolk with 1 tablespoon cold water and brush top of dough. Sprinkle walnuts and a few raisins on the dough, if desired. Bake 1 hour or until toothpick tests clean or an instant-read thermometer registers 190 degrees.

Remove from pan and cool on wire rack. If you wish, while the cake is still hot, sprinkle with confectioners' sugar and walnuts.

Stuffed Cabbage Rolls (Sarmale) Ingredients: 1.5 pounds ground meat (combined lean beef and pork) 3 tablespoons rice 2 onions 1-2 slices of bread, soaked in water 2 sauerkraut cabbages (or 1 fresh cabbage and 1 quart jar of sauerkraut) 2 tablespoons olive oil salt ground black pepper tomato paste - a small can sour cream

Preparation: Mix the ground meat with one finely chopped onion, the soaked and mashed bread, the washed rice, salt and ground black pepper. To obtain a more tender composition add 2-3 tablespoons of water in the mixture.

Wash and drain the sauerkraut cabbages. Squeeze them.

If a fresh cabbage is used, you need to separate the leaves for filling. To do this, bring to a boil a pot of water, and submerge the cabbage into the hot water for a about 20 - 30 seconds, then separate the outer leaf and cut the middle vein. Repeat until all the leaves are separated.

If a sauerkraut cabbage is used, then the leaves can be easily separated.

Fill each leave with the ground meat mixture and roll, tucking in the ends of the cabbage leaf. If the leaves are very big, you can cut them in half.

Finely chop the remaining of the sauerkraut. If you use fresh cabbage, chop the remaining of the fresh cabbage and add the chopped sauerkraut.

Put a layer of chopped cabbage on the bottom of a large nonstick pot and one layer of chopped onion. Add half can of tomato paste and the olive oil.

Arrange the stuffed cabbage rolls in layers. Add on top chopped onion, the remaining chopped cabbage and the remaining tomato paste.

Add water to cover everything. Season it with salt and peppercorns (black pepper).

Bring to a boil and then simmer at medium-low heat for about 45 minutes. Add water from time to time to keep the stuffed rolls covered to the top.

Preheat the oven at 375 F and put the pot in the oven for about 10-15 minutes.

The dish is better served the next day after baking.

Serve with sour cream on top. Traditionally, it can be served with polenta on the side.

Sour Meatball Soup (ciorba de perisoare) Ingredients: 1 pound grounded meat (mixed beef and pork) 1 pound beef (or veal) with bones 2 small onions 2 slices of bread 2 tablespoons rice salt ground black pepper 1 parsley root 3-4 carrots 1 parsnip root 3-4 tablespoons tomato paste 1 bunch of lovage leaves (or parsley leaves) 2-3 tablespoons vi negar

Preparation Bring to boil 6 cups of water in a pot.

Finely slice: 1 onion, the parsley, the parsnip and the carrots and put them in the water. Add the beef (or veal) meat.

In the mean time soak the bread in water then squeeze it. Mash the bread with a fork.

Mix the ground meat with the other finely chopped onion, the mashed bread and the rice, and season with salt and ground black pepper. For a more tender meat composition add 2-3 tablespoons of water.

Make small meat balls rolling them with wet hands.

When the vegetables become tender put the meat balls in the boiling water. Reduce heat and simmer for 30-40 minutes.

When the soup is almost done the meatballs are coming to the surface as the soup simmers.

Add the tomato paste and stir.

Finely chop the lovage and add it to the soup, and then season with salt and vinegar. If you do not have lovage, you can use fresh parsley leaves instead.

The soup is delicious served with a bit of sour cream, and a hot pepper on the side.

Beef Salad (Salada de Boeuf) Ingredients: 4 chicken thighs (or 1 pound of beef) 4-5 carrots 1 parsnip root 1 parsley root 1 celery root ( 1/2 for a large root) 7-8 large sour pickles 1 potato mayonnaise a pinch of salt horseradish mustard Preparation Boil the vegetables and the meat in the soup, and remove.

Cut the meat, the potato, the carrots, parsnip, parsley, the celery root and the pickles into very small cubes.

Mix everything and add just enough mayonnaise to bind the ingredients together.

Put into a serving bowl, cover with a very thin mayonnaise layer. You can decorate with olives and fine slices of red peppers.

Sausage Ball-chiftele

Ingredients: 1 pound ground pork sausage 2 cups biscuit baking mix 1 pound sharp Cheddar cheese, shredded

Preparation Preheat oven to 350 degrees F (175 degrees C) In a large bowl, combine sausage, biscuit baking mix and cheese. Form into balls and place on baking sheets Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

Various traditional “pork” products “toba” pork intestine stuffed with meat jelly, liver and rind

“caltabosi” a kind of blood sausages

Pork sausages, either grilled or fried, garnished with “muraturi” (cucumber pickles), as well as hot peppers and green tomato pickles.

And now: ENJOY YOUR MEAL BUON APPETITO BOM APETITE BON APPETIT POFTA BUNA yummy yummy