Master chef
Utensils
Apron
Cooking spoon
Measuring cup
Pan
Paring knife
Peeler
Plate
Sieve
Tablespoon
Teaspoon
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 .
Tomato sauce
Chop the tomatoes into pieces. Peel the kohlrabi, cut into approx. 1 cm pieces. Peel and roughly chop the shallot. Heat the oil in a pan. Add the shallot and tomatoes, sauté for approx. 5 mins. Add the tomato puree and cook for approx. 5 mins. Pour in the water, bring to the boil. Remove the pan from the heat, add the kohlrabi. Reduce the heat, cover and cook for approx. 10 mins. until soft, season the sauce.
Rice
Cook the rice in boiling salted water for approx. 20 mins. until soft. Drain the rice, return to the pan, add the butter, mix.
Tear off the basil leaves, finely chop half of them, add to the tomato sauce, mix.
To serve
Serve the rice with the tomato sauce in soup plates. Top with the ricotta and basil leaves.
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