Cooking for kids takes a special kind of gusto; you rediscover the flavors of childhood in delicious dishes. In the first episode of Alessandro Borghese Kitchen Sound KIDS, Chef Alessandro Borghese prepares delicious recipes for them, "to enjoy with mom and dad too," because, as we all know, there's no age limit for good food!
A special dish, designed to satisfy the curiosity of the little ones, where the pasta is wrapped in a delicious mozzarella cannelloni.
Watch the video and read the recipe!
Ingredients for 4 people- 240 g of Armando Ditali Pasta
- 100 g of buffalo mozzarella
- 150 g of cherry tomatoes
- 1 sprig of marjoram
- 1 sprig of thyme
- 1 untreated lemon (grated peel)
- Sugar
- Salt
- Extra virgin olive oil
- 40 g of basil
- 15 g of pine nuts
- 20 g of Parmigiano Reggiano
- 1 anchovy fillet in oil
- 1 clove of garlic
For the candied tomatoes
Chop the herbs and cut the cherry tomatoes in half. Place the tomatoes cut-side up on a baking sheet and sprinkle with the herbs. Add a pinch of salt, a pinch of sugar, and the grated zest of an unwaxed lemon.
Bake at 100°C until they wilt.
For the pesto
Place the pine nuts and cored garlic in a mortar and start pounding. Add the basil, Parmesan, anchovy fillet, and finally the extra virgin olive oil.
Cut the mozzarella into quarters, place it in a bowl, and bake at 100°C (212°F) until melted. Using tongs, scoop out the mozzarella dough and roll it out between two sheets of parchment paper. Use a rolling pin to roll it out into a sheet, and then use a knife to cut out a square.
Cook the Ditali in salted water, drain and mix with the pesto in a bowl away from the heat.
Arrange the ditali in the mozzarella square and roll up like a cannelloni. Garnish with candied cherry tomatoes, basil leaves, and a drizzle of olive oil.
