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HOME COOKING ADVENTURE “Mani in pasta”

Budapest, Hungary
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HOME COOKING ADVENTURE “Mani in pasta”

Budapest, Hungary
JoinArts and culture

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Watch the two videos of the Learning content. They are about Emilia Romagna’s food inheritance.

You're already mouth-watering, aren’t you?

Now, are you ready to catch the essence of Emilia Romagna’s culture through food with a challenging but tasty recipe? In this region, there’s something magical about food... like for example the union between tortellini and broth which is so close that you can’t imagine one without the other. Tortellini are a type of stuffed egg pasta typical in the Emilia Romagna tradition. With the shape of a small navel, the best tortellini are handmade and served with meat broth. Or the queen of the Romagna: la piadina. A food typically prepared in Forlì, Cesena, Ravenna and Rimini. It is usually made with white flour, lard or olive oil, salt and water. But now... "hands in the dough"!

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HOME COOKING ADVENTURE “Mani in pasta” Get this badge

Watch the two videos of the Learning content. They are about Emilia Romagna’s food inheritance.  You're already mouth-watering, aren’t you?  Now, are you ready to catch the essence of Emilia Romagna’s culture through food with a challenging but tasty recipe? In this region, there’s something magical about food... like for example the union between tortellini and broth which is so close that you can’t imagine one without the other. Tortellini are a type of stuffed egg pasta typical in the Emilia Romagna tradition. With the shape of a small navel, the best tortellini are handmade and served with meat broth. Or the queen of the Romagna: la piadina. A food typically prepared in Forlì, Cesena, Ravenna and Rimini. It is usually made with white flour, lard or olive oil, salt and water. But now... "hands in the dough"!

You have to finish 3 tasks to get the badge
Tasks
Task no. 1
Evidence verified by: One activity organiser
Watch the video EMILIA ROMAGNA ANIMATED FOOD MAP about the typical regional products. For each regional city describe here which are the typical products of this city. Try to give information about each food with the help of the internet.

Task no. 2
Evidence verified by: One activity organiser
Now have a look at the video EMILIA ROMAGNA FOOD. Tell us which of the foods shown in the video you already know. Have you ever tried any of them? Which one of these delicacies would you like to taste and why?

Task no. 3
Evidence verified by: One activity organiser
We propose to you two recipes: one more difficult the “tortellini” (make sure you are followed by someone in your family or friends who has more experience in cooking), and another one easier and has a vegan option: the “piadina romagnola”. You can choose to try to prepare both of them or just one.

TORTELLINI IN BRODO https://www.youtube.com/watch?v=wxfOXi2HdhY (Have a look at the video before to show off your skills as an expert cook)

GET THE INGREDIENTS The pastry:
  • 3 eggs
  • 300 g. of flourThe stuffing:
  • 300 g. pork loin browned with butter
  • 300 g. raw ham
  • 300 g. of mortadella
  • 400 g. of Parmigiano Reggiano cheese
  • 3 eggs
  • 1 nutmeg
    
PREPARE THE TORTELLINI Make a hole in the center of the flour, pour the eggs into it and start beating with a fork, gradually incorporating the flour. Knead the dough for about ten minutes and leave to rest. Meanwhile, prepare the stuffing: chop the meat very finely and add the eggs, the Parmigiano Reggiano cheese and the nutmeg, and leave to rest for at least 12 hours in the fridge. Roll out the dough on a wooden cutting board with a rolling pin until it is very thin. Cut squares of about 3 centimeters on each side and place a nut of filling on each square. Fold the pasta into a triangle by matching the sides, and wrap the triangle around your finger. Overlapping the two opposite corners, press the tortellino so that the pasta sticks firmly. Cook the tortellini in broth, leave them on for two minutes and serve them.

PIADINA ROMAGNOLA https://youtu.be/XVhoqEQX9kk?t=221 (Have a look at the video before to show off your cooking skills!)

GET THE INGREDIENTS
  • 500 g of flour
  • 70 g of excellent lard (for vegan version you can use 70 g of seed oil)
  • 2 pinches of bicarbonate (about 3 g) or 100 g of baking powder for savory pies
  • 8 g of sweet salt
  • water, as needed
    
PREPARE THE PIADINA Mound the flour on a working surface, then add pieces of lard/oil, baking soda or baking powder, and salt. Start mixing and adding water, then kneading until you have a dough. Divide into 150 gr balls and then roll each out into a round, ranging from 2-3 to 6-8 mm in thickness. Bake each on a hot non-stick pan or a griddle, turning them once done on one side with a spatula. TIPS: Although the original recipe does not state it, most other recipes instruct that you rest the dough up to an hour before you roll it out. You should aim for a thickness of 2-3 mm, but piadina can be made even thicker, about 6-8 mm. Also, to prevent any large bubbles from forming during baking, prick the circles of dough with a fork. Cook on a non-stick pan or a griddle, and flip the piadina with a spatula, as that way you do not run the risk of piercing the small bubbles that have formed on the surface.

What to fill your piadina with:
  • Parma ham or other cured meats (salami), soft cheese (the original squacquerone or cream cheese, or ricotta) and arugula/rocket;
  • roasted/caramelized onions and peppers;
  • cooked ham, fontina or taleggio or asiago cheese and mushrooms mayonnaise;
  • porchetta with onions;
  • smoked cheese and ham;
  • bell peppers and sausage;
  • cooked ham, mozzarella, mushrooms;
  • Parma ham, mozzarella and tomatoes;
  • mortadella (not baloney of course);
  • wurst and mustard (hot dog style);
  • sausage, pepperoni, onion and hot sauce;
  • sausage, onion, bell peppers and beans;
  • bacon cooked with balsamic vinegar and radicchi
    
Task no. 4
Evidence verified by: One activity organiser
Make a picture of your homemade Italian recipe (just one or both of them) and upload it here.


Location

Budapest, Hungary

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Skills

ESCO
#cook dairy products
ESCO
#prepare pasta
ESCO
#think creatively about food and beverages
ESCO
#supervise food quality
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