Junior chef
Utensils
Apron
Frying pan
Knife
Measuring cup
Paring knife
Spatula
Stick blender
Teaspoon
Timer
Cutting board
Kitchen scales
Bread knife
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 .
Aubergines
Cut the aubergines into approx. 5 mm slices. Heat the oil in a non-stick frying pan. Fry the aubergines in batches over a medium heat for approx. 3 mins. on each side, season with salt.
Pesto
Place the tomatoes and garlic in a measuring cup, puree.
Bread
Cut the bread rolls in half, spread the ricotta and pesto over all the cut surfaces. Tear off the oregano leaves, scatter on top.
Panini
Cut the tomatoes in half and cut into slices. Place the tomatoes and aubergines alternately on the bottom half of the rolls, cover with the top half.
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