Mini chef
Utensils
Apron
Bowl
Frying pan
Knife
Peeler
Tablespoon
Timer
small bowl
Cutting board
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 .
Spinach and parmesan
Mix the spinach, oil and salt. Shave the parmesan into thin strips using a peeler, set aside.
Piadina with cured ham
Tear the mozzarella, top half of the piadina with mozzarella, cured ham, ⅓ of the spinach and parmesan. Fold up the piadina.
Piadina with salami
Tear the mozzarella, drain the peppers. Top half of the piadina with mozzarella, pepper, salami, ⅓ of the spinach and ⅓ of the parmesan. Fold up the piadina.
Veggie piadina
Slice the tomatoes. Spread cream cheese over the piadina, top half of the piadina with the tomatoes, add the remainder of the spinach and parmesan, fold up.
Piadine
Cover and cook the piadine in a non-stick frying pan over a medium heat for approx. 3 mins. each. Turn and cook for a further 2 mins., remove. Cut into triangles.
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