Junior chef
Utensils
Bowl
Colander
Flat grater
Frying pan
Knife
Measuring cup
Pan
Plate
Sieve
Spatula
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 .
Mince balls
Finely grate the courgette, squeeze out thoroughly in a sieve, place in a bowl. Tear off the parsley leaves, chop finely.
Add the chicken mince, breadcrumbs and cheese to the courgette, season with salt, mix. Knead the mixture well by hand until the ingredients form a compact mass. Shape the mixture into 32 balls, place on a plate.
Noodles
Cook the noodles in boiling salted water until just al dente, drain, reserve approx. 100 ml of the cooking water and set aside.
Sauce
Peel and finely chop the onion. Heat the oil in a frying pan. Fry the mince balls in batches for approx. 6 mins. all over. Remove, reduce the heat, sauté the onion for approx. 3 mins., pour in the reserved cooking water, loosen any bits that have stuck to the pan, simmer for approx. 3 mins. Pour in the cream, bring to the boil. Reduce the heat, return the mince balls to the pan along with the spinach and peas, reduce for approx. 5 mins. Add the noodles to the sauce, mix, heat through, season. Tear the parsley leaves over the top.
| Note: | Wash your hands and the bowl thoroughly before and after making the chicken mince balls. |
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