Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Oven mitts
Paring knife
Peeler
Rolling pin
Scissors
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Kitchen twine
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 .
Vegetables
Peel the squash and beetroot, dice along with the mushrooms. Finely chop the rosemary. Spread the vegetables and mushrooms on a baking tray lined with baking paper. Add the oil, rosemary and salt, mix.
To roast
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.
To fill
Cut the mozzarella into pieces. Divide the dough into 4 portions. On a lightly floured surface, roll out into circles (each approx. 15 cm in diameter). Mix the vegetables and mozzarella, spread on top of the pieces of dough.
Seal the dough at the top to make a squash stalk.
To shape
Tie kitchen twine around each roll 4 times to make it look like a squash. Place the rolls on a baking tray lined with baking paper. Combine the egg and turmeric, glaze the rolls twice with the mixture.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220°C.
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