Lots of perfect recipes to whet the appetites of the little ones in Alessandro Borghese's Kitchen Sound KIDS series.
Watch the video recipe for Gluten Free Chiffero with vegetable sauce and prepare it for your children.
Ingredients for 4 people- 400 g of Chiffero Gluten Free Pasta Armando
- 1 carrot
- 1 pepper
- 1 courgette
- 1 eggplant
- 1 clove of garlic
- Parmigiano Reggiano
- Cherry tomatoes
- Salt, extra virgin olive oil, pepper
- Parsley, mint, rosemary, oregano
Put a pot of salted water on to boil.
Meanwhile, peel the zucchini and eggplant and finely chop the skins. Do the same for the eggplant. Now, peel the carrot and chop it, and do the same with the bell pepper.
Place the finely chopped vegetables in a colander and bring to a boil. Season the water with fresh herbs (parsley, rosemary, mint, oregano). Cook for a few minutes.
Pour cold water and ice into a bowl. Drain the vegetables (without discarding the cooking water) and add them to the bowl of cold water.
Cut the cherry tomatoes into small pieces.
Drain the vegetables again and stir in the cherry tomatoes. Dress with extra virgin olive oil and an unpeeled garlic clove, just for flavor.
Drop the Chiffero Gluten Free in the same aromatic water as the vegetables.
Drain the pasta and toss it with the vegetables. Add more herbs (rosemary, oregano, fresh mint) for flavor, and the grated Parmesan cheese. Mix well, remembering to remove the garlic clove.
Plate up!
