Food

We are a group of six pupil: two from Rumania, one from Germany and three from Catalonia. We search information and we find the typical meals in the countries. For example the typical meal in Germany is the "Reibeplätzchen", but the typical meal in Romany is the "Sarmale". In Catalonia, the typical meal is the "Pa amb tomaquet" (breat with tomatoes). In France the typical meal is the "Crèpe". In Italy, the typical meal is the "pasta" and pizza.

• REIBEPLAETZCHEN
  • 1 kg peeled potato 2 small and finely "gewuerfelte" bulb
  • 1 "teeloeffel" (=tsp.) salt
  • pepper
  • oil

Peeled potatoes roughly raspeln. Form a paste with bulb, flour, salt and pepper. Out of in each case 2-3 essloeffel paste Plaetzchen form, and in hot oil the Reibeplaetzchen bake.

• PA AMB TOMAQUET:
  • bread, tomatoes, salt, olive oil, garlic.
  • Cut the bread in rounds, cut the tomatos and put it on the bread. Put the salt and the olive oil on the bread and if you want, punt on the garlic. Bon profit! (Bon appetitititititt)

• PIZZA MARGHERITA:
  • 2 Tbsp. olive oil
  • 2 cloves garlic, crushed and chopped
  • 1 28 oz. can peeled tomatoes (Progresso), drained and seeded
  • 1/2 tsp. salt
  • 1 13" uncooked dough crust
  • 8 oz. shredded mozzarella cheese
  • 1 tsp. dried basil
    extra virgin olive oil
  • 1/4 cup fresh shredded parmesan cheese
    
    Preparation:
    Cut tomatoes into chunks and lightly saute in oil with garlic and salt. Drain and set aside.
    Brush dough crust with oil. Top with cheese, tomatoes, and basil. Drizzle with oil. Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

• CRÊPES FLAMBÉES A LA LIQUEUR D'ORANGE
  Préparation: 20 minutes
  
  Cuisson: 4 minutes
  
  Accompagnement: salade de pomelos
  

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Ingrédients pour 15 crêpes environ
200 g de farine
30 g de sucre vanillé
1 pincée de sel
4 oeufs
10 cl de lait
10 cl d'eau
3 cuil. à soupe d'huile
1 orange
10 cl de liqueur d'orange, cointreau ou grand marnier.

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Dans un saladier versez la farine en pluie avec le sucre et le sel. Mélangez un puits au milieu. Ajoutez les oeufs. Fouettez légèrement.
Incorporez au fur et à mesure, en fouettant, le lait, l'eau, l'huile et le zeste de l'orange. Couvrez et laissez reposer de 30 mn à température ambiante.
Huilez légèrement une poêle antiadhésive. Versez une demi-louche de pâte. Répartissez-la en inclinant la poêle. Faites cuire 2 minutes de chaque côté. Confectionnez ainsi toutes les autres crêpes.
Réchauffez un plat à feuu doux avant d'y disposez les crêpes pliées en 4. Versez la liqueur d'orange dans la louche. Chauffez-la sur un feu doux, versez-la sur les crêpes. Flambez sans attendre.