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Junior Chef

Reverse caprese

Ingredients per 8 serves

1 mozzarella cheese da 1 kg
300 gr cherry tomatoes
50 gr olives
1 piece of bread
1 basil leave
Extra virgin olive oil
Salt

Preparation

Put the basil in infusion in a glass of extra virgin olive oil. The more it stays, the best it tastes, so the advice is to infuse it the night before.
Remove the mozzarella cheese from its water (but do not throw out, it can be used in case of remainances), cut the top and put aside.
With a sharp knife and a parent near you, make an incision along the perimeter of the mozzarella cheese, in about 1 cm and go deeper in 2/3 of the total, remove the internal part to create a pot.
Cut the removed mozzarella cheese in cubes. Clean and dry cherry tomatoes and cut them in 4 parts, draining them. In a plate, put pieces of cherry tomatoes, mozzarella cheese cubes, olives and dress with salt and extra virgin olive oil. Well mix and blend. Cut the bread in cubes, dress with olive oil, add salt and toast. Dry the «mozzarella cheese pot» with kitchen towel and full with salad before serving. Decorate with fresh basil and bread cubes.

Whole wheat farfalle pasta with zucchini, lemon and thyme

Ingredients

Whole wheat Farfalle pasta 320 g
Little and soft zucchinis 200 g
Lemon grated peel of 1 lemon
Pink pepper 1,5 g
Fresh Pecorino cheese 80 g
Pine nuts 25 g
Thyme 2 g
For the sauce
Lemon juice 40 g
Extra virgin olive oil 20 g
Thyme g
Salt 1 g
Mustard 4 g

Preparation

The first thing to do is the sauce. Squeeze a lemon to obtain about 40gr of lemon juice and pour in an airtight container. Join olive oil and salt, mustard and thyme leaves. Close the container. Take the container and shake for about 10 seconds, to mix ingredients and emulsify. The sauce is done. Put a pot on the gas with abundat salted water and when it boils, pour the pasta. While pasta cooks, grate in a bowl zucchinis with a large mesh grater .
Join the sauce and well mix, to flavor zucchinis and marinate. Grate in a bowl the Pecorino cheese and well mix again.
Join raw pine nuts (but is is possible to toast them before to make them crisp) and the lemon grated peel, continuing to mix after any ingredient. Drain the pasta al dente and join in a bowl containing the condiment. Mix for at last a minute, when the pasta will be creamy.
Put it in a plate with lemon peel and thyme leaves to taste and complete the recipe with a handful of pink pepper.

Frankestein soup

Ingredients 

Spinach 250 g
Broccoli 300 g
Peas300 g
Carrots 1
Celery 1 stick
Black Rice  200 gr
Salt to taste
vegetarian broth
Extra virgin olive oil
Water 1 l

Preparation

To make the Frankstein soup, an adult has to cut the celery and the carrot in big pieces, pour them in salted water and make them boil;  in the meantime they can clean broccolis, cut the florets from the central stem and put them in a bowl.

Children can clean spinach, remove the hardest part of the stem and put them aside.
When water will reach the boiling point, pour broccolis, make them cook for about 5 minutes, then add spinaches and also peas.
Boil for 20 minutes more, if the water decreases too much, add some vegetable broth.
When the vegetables  will be cooked, remove the celery and carrots and mince the vegetables with a mixer to make a cream.
In a high pot, boil salted water, then pour the black rice and leave for 20 minutes or for the suggested cooking time.
When it is cooked, drain and dress with olive oil.
Now complete the soup: take two large glasses (about 190ml) and with a marker pen paint the main parts of Frankestein’s face: the  eyebrows, eyes and mouth;
Then pour the soup into the glasses and decorate the top with a pair of black rice tablespoons: they will be Frankestein’s hair.
And now…your  Frankestein soup is ready!

Boiled stuffed carrots boat

Ingredients 

2 big carrots
2 tuna filets (or cans)
1 tablespoon of EVOO
100 gr robiola cheese
10 green olives
1 tablespoon of minced parsley
Salt to taste

Preparation

Boil carrots in hot water with the help of your parent, and drain after 5 minutes.
Cut carrots in halfs for the lenght and dig slightly with a tablespoon. Cook tuna in a nonstick pan for 6 minutes per side and then put it in the mixer.
Add fresh cheese, olives, minced parsley and a little of salt. Mix to obtain an uniform sauce.
Fill carrots with the sauce, put them on a plate and dress with extra virgin olive oil.

Fresh spinaches salad

Ingredients 

100-150 gr of fresh spinaches
100 gr di grana cheese
1 pear
Some pine-nuts
salt
olive oil
balsamic vinegar

Preparation

Mix spinach, cubes of grana cheese  and pear slices.

Add pine-nuts and dress with olive oil, salt and balsamic vinegar.

Mortadella fan

Ingredients

8 mortadella slice
250 gr ricotta cheese
1 tablespoon Evoo
Salt
Pepper
Basil

Preparation

Add salt, evoo and pepper to the ricotta cheese. Add basil and mix well. It is possible to change the ricotta cheese with other creamy cheese type.

Brush the sauce on mortadella slices, which will be closed in half and then in a quarter.

Leave in the fridge until serving.

Pizza express

Ingredients

4 slices of old bread
Tomato sauce to taste
400gr of mozzarella cheese
Extra virgin olive oil
Oregano
Sardinas

Preparation

Turn on, with the help of an adult, the hooven to 175° and when it is hot, put in the slices of bread with a dense layer of tomato sauce and a little of oregano.

After 15 minutes pull out the slices, put on a lot of mozzarella cheese (or ricotta cheese) and some pieces of sardina and put in the hooven for additional 15 minutes.

Pull out little pizzas, dress with extra virgin olive oil and serve warm.

Little mouses with vegetable cream

Ingredients

9 radishes
4 tablespoon of evoo
1 soup preparation with vegetables
Cloves

Preparation

Clean 8 radishes and keep the root (you will use it to make the tail), cut the bottom to make them stand up. With the help of an adult, make two deep cuts on two sides, where you will put the ears.
Cut now the last radish in thin slices and put them in the cuts you made before. Add two cloves on the front to make the eyes.
Now the adult will pour a creamy soup in a pot without adding water and warm up following the indications.
Pour the vegetable cream in a plate, put on the radish mouses on top and dress with olive oil before serving.