Gastronomic Heritage in Mediterranean wetlands ebook

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Cyprus Limassol Salina [Ramsar Site] SERVES 4 500 gr wild asparagus (agrelia) 2 eggs Salt Pepper Olive oil Per 100gr Energy (Kcals) 131 Protein (gr) 3 Main wetland product Wild greens, herbs and medicinal plants Author: Maria Tillirou Facilitator: Yiota Vasileiou Fat (gr) 15 Carbohydrates (gr) 3 of which sugars 1 Fibre 1.5 28
Wild asparagus omelette [ “Agrelia” omelette ] • Rinse the wild asparagus under running water. • Blanch them in boiling water for 1-2 minutes and then let them dry. • Gently beat the eggs together in a mixing bowl and season with salt and pepper. • Heat the olive oil in a pan. Fry the wild asparagus for 1-2 minutes and then set aside. • Pour the eggs into the same pan and as soon as the mixture starts setting add the wild asparagus. Let it cook for 5 minutes over low heat. • The perfect omelette has a golden surface and it is very soft on the inside. Tips & Interesting facts When collecting the wild asparagus, be careful not to uproot them so that they can grow again. 29
Page 1 and 2: Gastronomic Heritage in Mediterrane
Page 3 and 4: 5 Introduction 7 Traditional activi
Page 5 and 6: Introduction The concept of culture
Page 7 and 8: Traditional activities and iconic w
Page 9 and 10: GAME Archaeological evidence testif
Page 11: SALT Salt is another iconic wetland
Page 14 and 15: Turkey Seytan Sofrasi (Devil’s Ta
Page 16 and 17: Lebanon Hima Kfar Zabad Wetland Ser
Page 18 and 19: Cyprus Larnaka Salt Lakes [Ramsar S
Page 20 and 21: Portugal Sado River [Ramsar Site] S
Page 22 and 23: Italy Orbetello Lagoon [Ramsar Site
Page 24 and 25: Turkey Lake Iznik, Bursa Serves 4 5
Page 26 and 27: Greece Lychna Wetland serves 4 3 la
Page 30 and 31: Greece Prespa Lakes [Ramsar Site] s
Page 32 and 33: Serbia Koviljsko-Petrovaradinski ri
Page 34 and 35: Italy Orbetello Lagoon [Ramsar Site
Page 36 and 37: Malta Ghadira serves 4 as a starter
Page 39 and 40: Cooking with wetland ingredients 40
Page 41 and 42: Valencian paella • Heat up the fr
Page 43 and 44: Black rice [ Arròs negre ] • Ove
Page 45 and 46: Baked eel in rice with dried plums
Page 47 and 48: Couscous with octopus • Put the o
Page 49 and 50: Eels in tomato sauce • Scale, was
Page 51 and 52: Fried eels • Gut, clean and rinse
Page 53 and 54: Sea bream baked in salt crust • C
Page 55 and 56: Freshwater bream in savoury tomato
Page 57 and 58: Oven baked whole carp [ “Karlioti
Page 59 and 60: Oven carp stew • Cut the carp in
Page 61 and 62: Piran salt grill • Heat a grill p
Page 63 and 64: Bizerte sea bream [ Charmoula of Bi
Page 65 and 66: Donkey paprikash • Melt 2 tablesp
Page 67 and 68: Bull stew [ Gardiane de taureau ]
Page 69: Wild Duck meat pasty [ Turkish type
Page 72 and 73: Greece Alyki Wetland, Lemnos serves
Page 74 and 75: Greece Aliakmonas River, Kozani ser
Page 76 and 77: Greece Prespa Lakes [Ramsar Site] s
Page 78 and 79:
Greece Prespa Lakes [Ramsar Site] 1
Page 80 and 81:
80 Traditional fishing boats at Ska
Page 82 and 83:
of the Conference of the Contractin
Page 84 and 85:
84 Salt harvesting in Lake Alyki, L
Page 86 and 87:
Photo credits Page number Photograp
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Gastronomic Heritage in Mediterranean wetlands ebook

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