Junior chef
Utensils
Colander
Cooking spoon
Ladle
Measuring cup
Pan
Paring knife
Peeler
Stick blender
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Carrot sauce
Peel the onion, chop finely, peel the carrot and slice. Heat the butter in a pan. Sauté the onion. Add the carrot and sugar, cook for approx. 3 mins. Pour in the stock, cover and simmer for approx. 20 mins. until soft. Add the butter, puree until smooth, cover and keep warm.
Crunchy topping
Tear the basil leaves. Heat a little clarified butter in a frying pan. Toast the panko and flaked almonds for approx. 3 mins. until golden brown, season, mix in the basil.
Tortelloni
Prepare the pasta according to the packet instructions, drain and mix with the carrot sauce. Sprinkle on the crunchy topping.
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