Master chef
Utensils
Apron
Colander
Frying pan
Lemon squeezer
Pan
Paring knife
Spatula
Stick blender
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Mixing beaker
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 .
Dressing
Tear the basil, squeeze the juice from the lemon. Place the basil, lemon juice, oil, salt and pepper in a blender, puree until smooth. Set aside the dressing.
Vegetables
Quarter the tomatoes, cut the cucumber into slices. Halve the courgette lengthwise, cut into slices. Heat the oil in a frying pan. Add the courgette, season with salt, fry for approx. 10 mins., turning occasionally.
Bowls
Cook the fregola sarda in boiling salted water until al dente, drain. Serve the fregola sarda, vegetables and mozzarella in bowls, drizzle with the dressing.
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