Junior chef
Utensils
Apron
Bowl
Colander
Fork
Frying pan
Knife
Lemon squeezer
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
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 .
Pasta
Cook the pasta in salted water until al dente, drain.
Dressing
Whisk together the balsamic, lemon juice and oil. Tear the basil, mix in and season. Mix the dressing with the pasta, leave to cool.
Cured ham
Roughly tear up the cured ham, fry in a frying pan without oil until crispy, allow to cool slightly, crumble finely.
Salad in a jar
Cut the cherry tomatoes in half and drain the Mozzarelline. Thinly slice the melon, cut the slices into thirds. Cut the lettuce into strips, tear the leaves off the basil. Mix everything with the pasta, transfer to the jars. Top with the cured ham just before serving.
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