A nice and fun way to involve children in the kitchen in these forced isolation groups
In these days of Coronavirus emergency and forced isolation, involve i children cooking together something can be a good way to spend time, but also to share a passion, and be sure that sooner or later this attitude will pay off! In no time you will find yourself with little chefs at home eager to let you taste their delicacies. A perfect recipe for these first approaches is homemade pasta like le strappatelle, based on solo flour, water and salt, three simple ingredients available in every kitchen! The fun part will be to "tear" it away from the children to obtain many irregular pieces to cook and eat.
Fresh pasta, the best way to start
If you want to approach your children for the first time to the kitchen what is better than starting with the preparation of the fresh pasta? Nothing is more fun than letting your children literally get their hands on the dough. Being able to manipulate is undoubtedly the most engaging aspect for a budding little cook and in this way you will help him become familiar with some ingredients, with measurements and then with cooking. And then choosing the flour less elaborate, you can also start to sensitize him on the choice of the healthiest ingredients.
The perfect condiment for the torn dishes
The simplest sauce to prepare with children is undoubtedly the pesto, fragrant, fresh and fast to make as long as you agree to use a mixer instead of a mortar. In this way even the little ones will be able to make their contribution to the success of the dish. Have the children choose the fresh basil leaves, have them cleaned and then help them arrange all the ingredients in the mixer: two minutes of operating the food processor and everything will be ready!
The recipe for tornatelle with pesto
Ingredients
For pasta
400 g 00 flour, 200 ml water, a pinch of salt.
For the pesto
30 fresh basil leaves, 40 g pecorino cheese, 40 g parmesan, 100 g pine nuts, 1/2 clove of garlic, extra virgin olive oil.
Method
Arrange the flour on a floured table and gradually add the water and salt. Knead by mixing all the water until you have a smooth and homogeneous dough. Wrap it in a sheet of plastic wrap and leave it in the fridge to rest for at least 30 minutes. In the meantime, have the children help you prepare the pesto: wash the basil leaves, dry them with a sheet of absorbent paper and then put them in the mixer together with the clove of garlic, pine nuts and a little extra virgin olive oil. Operate the mixer until a cream is obtained. At this point add the cheeses and a drop of oil if necessary. Mix well and leave aside. Take the dough dough and have the children tear off pieces of dough, which you will squeeze a little and leave on a floured surface. In the meantime, bring the water to a boil, add salt and cook the torn pasta for 5 minutes. Drain and season with the pesto prepared previously. Mix well and, if necessary, add a sprinkling of Parmesan. The tornatelle with pesto are ready!
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