PARDULAS - Ipia Ferraris...•THE RACE •L’insegnante da una definizione e gli studenti, a...
Transcript of PARDULAS - Ipia Ferraris...•THE RACE •L’insegnante da una definizione e gli studenti, a...
CLIL
• I materiali di seguito sono stati utilizzati per
permettere agli studenti di apprendere un
discreto numero di vocaboli riguardanti
attrezzature da cucina, le apparecchiature
elettriche, utensili da cucina, le padelle e le
pentole, le stoviglie, ed alcune espressioni utili
per la preparazione delle Pardulas.
CLIL
• Le presentazioni in powerpoint del lessico associato alle immagini sono state proposte più volte alla classe: la prima serie di immagini è stata prima utilizzata senza la dei termini in italiano, poi con la traduzione per verificare la correttezza dell’esercizio proposto ed entrambe le presentazioni sono state utilizzate coprendo il termine in inglese ed in italiano per un ripasso generale prima dell’esecuzione del compito finale.
CLIL
• La seguente serie di immagini viene proposta
agli alunni completa perchè il loro compito è
quello di creare un loro glossario.
CLIL
• THE RACE
• L’insegnante da una definizione e gli studenti,
a coppie, devono trovare la parola o
l’espressione corrispondente scrivendola in un
foglio. Chi ne indovina di più vince.
RECIPE
• PARDULAS
• Ingredients
• FOR THE ‘SKIN’
• - 150g durum wheat flour semolina & 150g flour
• - the albumen of 2 big eggs or 3 small eggs
• - 1/2 spoonful of lard
• - 1 spoonful of sugar
• - 125g icing sugar
•
• FOR THE STUFFING
• - 500g fresh well drained sheep ricotta cheese
• - the egg yolks of the eggs used to make the ‘skin’
• - 40g of flour
• - 3 spoonfuls of sugar
• - half lemon skin
• - half orange skin
• - 1 bag of saffron
•
• Preparation
• To prepare the puff pastry, break the eggs and separate the egg yolks from the albumen, beat the albumen softly. Knead the flour and the durum wheat flour semolina with the lard and the albumen to obtain a compact mixture. If needed add some warm water. Wrap the pastry in cling film and leave it to stand [lascia riposare].
• To prepare the stuffing, squash energetically the ricotta cheese with a fork, add the egg yolks, the sugar, the lemon and the orange skin and the saffron. Stir the mixture and add the flour.
• Now, roll out the puff pastry (it has to be thin) and cut some disks with a round pastry cutter (8 cm). Take a spoonful of stuffing and put it in the middle of the pastry disk, or use a pastry bag to do it, then pinch the opposed edges of the pastry to close them (maximum 6 pinches).
• Take a tin cake and cover its bottom with greaseproof paper [carta da forno]. Put the Pardulas in the cake tin and bake them at 150° for 25 minutes. When they are cooked let them cool down and then sprinkle with the ice sugar.
CLIL
• Durante la lezione finale nel laboratorio di
cucina i ragazzi, divisi in gruppi, seguno le
istruzioni date dal Professore
INSTRUCTIONS
• PARDULAS
• MISE EN PLACE
• - some bowls
• - a table fork
• - a tablespoon
• - a hand whisk
• - a spatula
• - a tin cake
• - a sieve
• - a round pastry cutter
• - a pastry bag
• - a rolling pin
• - a scale
• - greaseproof paper
• - cling film
• - a colander (colino)
• - a grater
•
• THE ‘SKIN’
• - 150g fine durum wheat flour & 150g flour
• - the albumen of 2 big eggs or 3 small eggs
• - 1/2 spoonful of lard
• - 1 spoonful of sugar
• - 125g icing sugar
•
• THE STUFFING
• - 500g fresh well drained sheep ricotta cheese
• - the egg yolks of the eggs used to make the ‘skin’
• - 40g of flour
• - 3 spoonfuls of sugar
• - half lemon skin
• - half orange skin
• - 1 bag of saffron
•
INSTRUCTIONS
• Before starting:
• - take the scale and weigh the ingredients
• - grate the lemon and the orange skin
•
• To prepare the puff pastry:
• - break the eggs and separate the egg yolk from the albumen
• - beat the albumen softly
• - knead the flour and the fine durum wheat flour with the lard and the albumen to obtain a compact mixture. If needed add some warm water.
• - wrap the pastry in cling film and leave it to stand (lascia riposare)
•
• To prepare the stuffing:
• - squash energetically the ricotta cheese with a fork
• - add the egg yolks, the sugar, the lemon and the orange skin and the saffron
• - stir the mixture
• - add the flour
•
• To finish:
• - roll out the puff pastry (it has to be thin)
• - cut some disks with a round pastry cutter (8 cm)
• - take a spoonful of stuffing and put it in the middle of the pastry disk, or use a pastry bag to do it
• - pinch the opposed edges of the pastry to close them (maximum 6 pinches)
•
• To cook:
• - take the tin cake and put cover its bottom with greaseproof paper
• - put the Pardulas in the cake tin
• - bake them at 150° for 25 minutes
• - after that, let them cool down and sprinkle with the ice sugar with a colander.
FINAL TASK
• clil sciabica 4 b.wmv