Master chef
Utensils
Apron
Colander
Cooking spoon
Measuring cup
Pan
Paring knife
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Can opener
caquelon
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 .
Tomato sauce
Peel the onion and garlic, finely chop. Heat the oil in a pan. Sauté the onion and garlic, add the tomato puree and cook briefly. Add the tomatoes and sugar, season with salt, cover and simmer over a low heat for approx. 20 mins., stirring occasionally.
Pasta
Cook the pasta in boiling salted water until al dente, drain.
Fondue
Rub the garlic around the fondue pot, add the cheese to the pot. Mix the cornflour into the water, pour into the pot along with the tomato sauce, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy.
Tear the parsley, scatter on top. Place the pot on the burner, serve the fondue with the pasta.
| Note: | A simpler version for the kids: Instead of dipping the pasta into the cheese, the fondue can also be served with the pasta as a sauce. |
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