PASTA STARCHY PRODUCTS LATVIA LATVIA POLAND Potato pancakes

PASTA & STARCHY PRODUCTS LATVIA

LATVIA / POLAND

Potato pancakes DESCRIPTION Do you want something unusual that take slittle time to make? Your ideal option are pancakes (potato pancakes). The crust they get crispy, and the insides are very tender. Try themwith sour cream! Couple of tips before cooking : 1) choose yellow potatoes, they taste better; 2) 2) you can add a spoonful of sour cream to the raw massn- then pancakes do not darken. INGREDIENTS 5 potatoes 2 eggs, beat 1 onion 3 tablespoons flour salt & pepper to taste 3 tablespoons vegetable oil

RECIPE: 1. Clean the onions. 2. Peal the potatoes and grate them with onions on a fine grater. 3. Add the egg, flour, salt and freshly ground pepper to the potato mass. Stir well. 4. Heat a little vegetable oil in a frying pan and put the potato mass in there in form of small cakes.

SPAIN

PASTA SALAD WITH VEGETABLES INGREDIENTS: ● 500 gr of PASTA ● 5 TOMATOES CHERRY ● 1 COURGETTE ● 5 GREEN ASPARAGUS ● 1 CUCUMBER ●SALT AND OLIVE OIL ● BLACK OLIVES PREPARATION: Boil the pasta for 10’ Cut the vegetables in small pieces (dice) Mix everything up in a bowl Add salt and a little bit of olive oil Add the olives and serve cold THIS RECIPE IS IDEAL FOR THE SUMMER TIME. IT IS VERY EASY TO PREPARE AND VERY HEALTHY.

LITHUANIA

DUMPLINGS For the Meat Filling: ■ 1 pound ground pork (or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal) ■ 1 medium onion (peeled and finely chopped) ■ 1 teaspoon salt ■ 1/4 teaspoon pepper ■ 1 large beaten egg For the Dumplings: ■ 8 large Idaho potatoes (peeled and finely grated – not shredded) ■ 2 large Idaho potatoes (peeled, boiled and riced) ■ 1 medium onion (peeled and finely grated) ■ 1 teaspoon salt, more or less to taste For the Gravy: ■ 1/2 pound bacon (diced) ■ 1 large chopped onion ■ 1 cup sour cream ■ Black pepper to taste ■ 1 to 2 tablespoons milk (if necessary)

Make the Meat Filling In a large bowl, mix together ground meat, finely chopped onion, 1 teaspoon salt, pepper, and egg until well incorporated. Cover with plastic wrap and refrigerate until ready to use. Make the Dumplings Add a drop or two of lemon juice to the grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl. Unwrap the cheesecloth and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion, and 1 teaspoon salt or to taste. Mix well. Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone.

Cook the Dumplings Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes. Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter. Make the Gravy While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender. Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary. Ladle dumplings with gravy or pass the gravy at the table.

ROMANIA

Cabbage & Pasta / Macaroane cu varza Ingredients Instructions: 1. Clean and trim the cabbage. Thinly slice cabbage and onion. 2. Cover the bottom of frying pan with layer of oil (about ¼ inch thick) and place over a medium flame. 3. Add cabbage and onion. Turn the flame to low and cover. Stir occasionally. 4. Some of the cabbage will turn a deep brown in time. Be sure that all portions are cooked (this may take 20 minutes to an hour). 5. While cabbage is cooking, boil water and cook noodles*. Drain. 6. When cabbage and noodles are done, mix them together. (Ideally you want more cabbage than noodles. ) 7. Add salt and pepper to taste. Also, add butter if desired. Mix well and serve. Cabbage (head) ½ Onion 1 Egg noodles (uncooked)* 100 g Cabbage (head) ½ Onion 1 Oil To fry Salt To taste Pepper To taste Butter To taste

PORTUGAL

Massa à lavrador (farmer’spasta) Ingredients: 0. 5 kg pork Sausages qb Smoked bacon qb 200 g boiled chickpeas or red beans 200 g penne 1 large potato cut in cubes 1 large carrot 1 handful of peas 1 onion 1 bay leaf olive oil qb water qb white wine qb tomato paste qb stripped green pepper qb salt, pepper and chilli qb qb = quanto basta (Italian for “as required”)

Preparation: Sauté the chopped onion, the bacon, the bay leaf and the stripped pepper in the olive oil. As soon as the onion is translucent, add a little of white wine and let it boil a little so that the alcohol evaporates. Then add the tomato paste and stir well. Season with salt, pepper and chilli. Add the meat and the sausage to this and let it stew for about 45 minutes. Once the meat is ready, add some water and check the seasoning. Add the potatoes and carrot cut into squares as well as the peas and chickpeas. Add the penne and let it cook for 15 more minutes. Then it’s ready to serve – enjoy!

Enjoy our Erasmus dishes!