Junior chef
Utensils
Apron
baking paper
Baking tray
Colander
Knife
Measuring cup
Oven mitts
Rösti grater
Scissors
Stick blender
Timer
Cutting board
Kitchen scales
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 .
Preparation
Sauce
Drain the tomatoes, place in a measuring cup with the water, puree.
Snails
On a lightly floured surface, roll the dough out into a rectangle (approx. 20 x 40 cm). Spread the sauce on top, leaving a border of approx. 4 cm along one of the long edges.
Roughly grate the mozzarella, cut the leek into thin rings. Arrange the mozzarella and leek on top of the sauce.
Starting from the long edge covered with tomato sauce, roll up the dough. Using a bread knife, gently cut the roll into 12 slices, place on two baking trays lined with baking paper.
Fold the edges of the dough underneath, make incisions using scissors, shape the tentacles.
To bake
Approx. 20 mins. in the centre of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly on a cooling rack.
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