cool italian cooking

7/23/2019 Cool Italian Cooking

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Lisa Wagner

Funand

TastyRecipesforKi

ds

CoolItalian

Cooking

CH

ECKERBOA

RD

HOW-TOLIBRARY

COOL WORLD COOKING


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Lisa Wagner

Funand

TastyRecipesforKi

ds

Cool

Italian

Cook

ing


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to Adult Helpers

Youre invited to assist up-and-coming chefs! As childrenlearn to cook, they developnew skills, gain condence,and make some delicious food.Whats more, its a lot of fun!

Efforts have been made tokeep the recipes in this book

authentic yet simple. Youwill notice that some of therecipes are more difcultthan others. Be there to helpchildren with these recipes,but encourage them to do asmuch as they can on theirown. Also encourage them totry new foods and experimentwith their own ideas. Building

creativity into the cookingprocess encourages childrento think like real chefs.

Before getting started, setsome ground rules aboutusing the kitchen, cookingtools, and ingredients. Mostimportantly, adult supervisionis a must whenever a child

uses the stove, oven, or sharptools.

So, put on your aprons andstand by. Let your young chefstake the lead. Watch andlearn. Taste their creations.Praise their efforts. Enjoy theculinary adventure!

visit us at www.abdopublishing.comPublished by ABDO Publishing Company, a division of ABDO, P.O. Box398166, Minneapolis, Minnesota 55439. Copyright 2011 by Abdo

Consulting Group, Inc. International copyrights reserved in all countries.No part of this book may be reproduced in any form without writtenpermission from the publisher. Checkerboard Library is a trademarkand logo of ABDO Publishing Company.

Printed in the United States of America, North Mankato, Minnesota102010

012011

Design and Production: Colleen Dolphin, Mighty Media, Inc.Art Direction: Colleen DolphinSeries Editor: Liz SalzmannFood Production: Frankie Tuminelly

Photo Credits: Colleen Dolphin, Photodisc, ShutterstockThe following manufacturers/names appearing in this book aretrademarks: Crystal Farms, Dei Fratelli, Heinz, Kemps,Morton, Pyrex, Old London, Target

Wagner, Lisa, 1958-

Cool italian cooking : fun and tasty recipes for kids / Lisa Wagner. p. cm. -- (Cool world cooking) Includes index.ISBN 978-1-61714-661-91. Cooking, Italian--Juvenile literature. I. Title.TX723.W18 2011 641.5945--dc22 2010022193


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Table of ContentsExplore the Foods of ITALY! 4The Basics 6The Tool Box 8

Cool Cooking Terms 10

The Coolest Ingredients 12

ITALIAN Extras 16

Fantastic Fettuccine alfredo 18

green beans parmigiana 20legendary lasagna 22

marvelous meatballs 24

impressive insalata mista 26

tangy lemon granita 28Wrap it up! 30

Glossary 31

Web Sites 31

Index 32


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4

Do you like Italian food? Now you can learn to make it! Most peoplelike spaghetti and meatballs. But theyll love the homemade vsyou

can make from this book!

Food is very important in Italy. Dinners takehours to prepare and eat! The dinner tableis the center of family life. Family meals ofteninclude grandparents, uncles, aunts, andcss. Put the love in the food is a popularsaying in Italy.

Many Italian cities and towns have outdoor marketsthat sell fresh foods. Northern Italy is known for its

meats, cheeses, and grapes. Southern Italy is warmer.Vegetables, fruits, olives, and olive oil are produced

there. Fish is harvested along the coastsof the Mediterranean and Adriatic Seas.

Everything is fresh! Are you ready fora tasty Italian adventure? Put on your

aprons and off we go!

Explorethe Foods

of Italy!


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5

4

How Do YouSay That?

ou may come across some Italianords youve never heard of in

this book. Dont worry! Theres apronunciation guide on page 30!

get the picture!When a step number in a recipe

has a dotted circle around it, lookfor the picture that goes with it.The circle around the photo will bet e same co or as t e step num er.


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Good cookingtakes prep workMany ingredients need preparation

efore they are used. Look at a recipesingredients list. Some ingredients will

ave wor s suc as c oppe , s ce , orrated next to them. These words tellou how to prepare the ingredients.

Give yourself plenty of time ande patient. Always wash fruits andegetables. Rinse them well and pat

them dry with a Then they

The Basics Get going in the right directionwith a few important basics!Ask Permission

Be ore you coo , get perm ss on to

use the kitchen, cooking tools, andingredients. When you need help,as . A ways get e p w en you usethe stove or oven.

Get OrganizedBeing well organized is a chefs secretingredient for success!

Read through the entire recipe beforeou do anything else.

Gather all your cooking tools and

ingredients.

Get t e ngre ents rea y. T e stof ingredients tells how to prepareeach item.

Put each prepared ingredient intoa separate bowl.

Read the recipe instructions carefully.Do the steps in the order they are listed.


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Be SMART, Be SAFEIf you use the stove or oven, you needan adult with you.

Never use the stove or oven if you areome alone.

lways get an adult to help with theot jobs, such as frying with oil.

Have an a u t near y w en you are

sing sharp tools such as knives,eelers, graters, or food processors.

lways turn pot handles to the back ofthe stove. This helps prevent accidentsand spills.

Work slowly and carefully. If you get

urt, let an adult know right away!

Be Neat, Be CleanStart with clean hands, clean tools, anda c ean wor sur ace.

ie back long hair so it stays out of theay and out of the food.

Roll up your sleeves.

n apron will protect your clothes fromspills and splashes.

Chef hats are !

No Germs Allowed!Raw eggs and raw meat have bacteria in them.These bacteria are killed when food is cooked.But they can survive out in the open and makeyou sick! After you handle raw eggs or meat,

wash your hands, tools, and work surfaceswith soap and water. Keep everything clean!

T

Key SymbolsIn this book, you will see some symbolsbeside the recipes. Here is what they mean.

Hot Stuff

The recipe requires the use ofa stove or oven. You need adultassistance and supervision.

Super SHarp!

A sharp tool such as a peeler,n e, or grater s nee e . Get

an adult to stand by.

even Cooler

T s sym o means a ventureGive it a try! Get inspired andinvent your own cool ideas.


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errated knife Small Sharp knife

mea uringSpoonS

prep bowlliquidSuring C

f rk

The Tool BoxA box on the bottom of the rst page of each recipe lists the tools you need.When you come across a tool you dont know, turn back to these pages.

grater

Slotted Spoon


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9

trainer

deSSert bo

rubber Spatula

Ser ing bowl

alad bowl

baking diSh

heaVy-bottomedau epan

JuiCer

9 9-inCh baking diSh


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ChopChopmeans tocut things intosmall piecesw t a n e.

JuiceTo u cefruit meansto remove thejuice from itsinsides bysqueezing it orusing a juicer.

GrateGratemeansto shredsomething intosma p eces

sing a grater.

SPREADSpreadto make asmooth layerwith a spoon,knife, orspatula.

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Cool CookingTermsHere are some basic cooking terms and the actions that go with them.Whenever you need a reminder, just turn back to these pages.

First Things FirstA ways was ru t an vegeta es we . R nse t em un er co water.Pat them dry with a. Then they wont slip when you cut them.


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MashMashmeansto press down

and smash foodith a fork orotato mas er.

SAUTSautmeans tofry quickly ina pan using asma amount

of oil or butter.

TossTosso turnngredients

over to coathem with

seasonings.

SliceSlicemeans tocut food into

ieces of thesame thickness.

MinceMincemeansto cut the foodinto the tiniestposs e p eces.

Garlic is oftenminced.

11

PeelPeelto remove theskin, often witha peeler.


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12

The Coolest Ingredientstomato

red bell pepper

reen beanS

field green

arrotS

hallotS

lemonS


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13

dried oregano

nutmeg

fennel Seed

bibb lettuCe

garli

no-boil laSagna noodleS


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CruShed tomatoeS

b

italian Sau age

oZZarella CheeSe

parmeSan Chee e


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About

Organic FoodsOrganic foods are grown withoutscfertilizers and scs.This is good for the earth. Andrecent studies show that organicfoods may be more sthan

cvgrown foods.Organic foods used to be hard tond. But now you can nd organicvssof most foods. Organicfoods are more expensive thanconventionally grown foods. Familiesmust decide for themselves whether

to spend extra for organic foods.

Allergy Alert!Some people have a reaction whenthey eat certain foods. If you have anyallergies, you know what its all about. Anallergic reaction can require emergencymedical help. Nut allergies can beespecially s. Before you serveanything made with nuts or peanut oil,ask if anyone has a nut allergy.

Vinegar

round pepper


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16

Italian ExtrasTa e your Ita an coo ng to t e next eve T e eas on t ese pages w s ow you ow.

Perfect PastaEvery Time!Different kinds of pasta have differentcook times. The suggested cookingtime is always on the package.

Put 4 quarts of water in a heavy-bottomed saucepan. Add 1 tablespoonof salt and stir until it is ssv.

Bring the water to a boil over highheat. The entire surface of the waters ou e u ng. A t e pastaand stir gently.

Wait for the water to begin boilingagain. Then set the timer for the

time shown on the package. Boil thepasta uncovered and stir it every fewminutes. Make sure the pasta doesntstick to the bottom of the pan.

Set a colander in the sink. Pour thepasta nto t e co an er to ra n. Serve

immediately with sauce.

Gorgeous GarlicBread

Makes 8 to 12 servingsInGreDIentS

8-inch loaf soft Italian bread

2 tablespoons softened butter

5 cloves garlic, minced

cup Parmesan c eese, grate

Preheat the oven to 350 degrees.Slice the bread lengthwise. Dont cutthrough all the way.

M x t e utter, gar c, an Parmesancheese in a bowl. Spread the mixtureevenly on both sides of the bread.

Close the loaf. Slice it into 1-inchieces. Dont cut all the way through.

Wrap the loaf in aluminum foil. Set iton a baking sheet. Bake for 15 minutes.

Carefully unwrap the bread and nish

slicing though each cut to separatethe pieces.

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2

3

3

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17

dd the crushed tomatoes. Pour cup water into each can. Then add the

tomatoes to t e saucepan.

dd the herbs, salt, and pepper.St r to en .

Bring the sauce to a boil over medium-igh heat, stirring often.

Reduce the heat and let the sauce cookover low heat for 1 hour, stirring often.

St r n t e rown sugar.

Serve this sauce over any cooked pasta.

Remarkable RedSauceMakes about 3 quarts

InGreDIentS

2 tablespoons olive oil

1 pound bulk Italian sausage

1 large onion, chopped


3 28-ounce cans crushed tomatoes

cup water

1 teaspoon fennel seed

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sa t

teaspoon ground pepper

1 ta espoon rown sugar

Heat the olive oil in a large saucepanover medium heat. Add the sausageand break it up using a wooden spoon.Cook it until all the pink is gone.

Move t e sausage to a ow us ng a

slotted spoon. Set it aside.

Add the onion and garlic to thesaucepan and saut for 5 minutes,stirring constantly.

Add the sausage to the onion and garlic.

1

5

6

7

8

9

10

2

3

4

Tip:Thissau

ceispopular

inNaples,orN

apoli,asitis

knowninItaly

.For1poundo

fpasta,

use1quartofs

auce.Freeze

yourextrasauc

eforupto

threemonths!


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18

FantasticFettuccine

Alfredo

INGREDIENTS

salt

2 tablespoons butter

1 large shallot, minced

2 cups heavy whipping cream

cup grated Parmesan cheese

teaspoon ground pepper1/8teaspoon nutmeg

8 ounces fettuccine noodles

cup chopped Italian parsley

Fettuccine means little ribbons in Italian!

MAKES 4 SERVINGS

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toolS: prep bowlsgratercutting boardsmall sharp knife

heavy-bottomedsaucepanmeasuring spoonsmeasuring cups

medium saucepanwooden spoontimerpot holders

strainerserving bowl


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5

4

1

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7

8

2

6

Put 4 quarts of water in a large heavy-bottomed saucepan. Add 1 tablespoon ofsalt. Stir to ssvthe salt. Cover the potand bring the water to a boil.

Meanwhile, heat the butter in a mediumsaucepan over medium-high heat.

When the butter is melted, add the shallot.Saut over medium heat for 3 minutes,

stirring with a wooden spoon.

Turn down the heat. Stir in the cream,Parmesan cheese, teaspoon salt,pepper, and nutmeg. Cook over low heatfor 5 minutes, stirring often.

Add the fettuccine noodles to the boilingwater. The package will tell you how longto boil the noodles. See page 16 for moreinformation about cooking pasta.

While the fettuccine cooks, continue cookingthe sauce over low heat, stirring often.

Drain the fettuccine in a strainer. Then put itin a large serving bowl. Pour the sauce overthe fettuccine. Stir to coat the pasta with thesauce. Let stand for 5 minutes.

Sprinkle with parsley and serve.

INGREDIENTS


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Green BeansParmigiana

INGREDIENTS

salt

1 pound green beans, endstrimmed off

2 tablespoons butter

2 tablespoons olive oil cup Parmesan cheese,

grated

ground pepper

Anything with Parmesan cheese

can be called Parmigiana!MAKES 6 SERVINGS

20

toolS: prep bowlscutting boardsmall sharp knife

gratermeasuring spoonsmeasuring cups

large saucepanstrainerlarge frying pan

wooden spoonserving bowl


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2

6

4

1

3

5

7

Fill a large saucepan halfway withwater. Add 1 tablespoon of salt and stirto ssv.

Bring the water to a boil and add thegreen beans.

Boil the beans uncovered for 4 to 5minutes. The beans should be crisp yettender and bright green.

Drain the beans using a strainer.Run cold water over them to stop thecooking process.

Put the olive oil and butter in a large

frying pan. Heat over medium-high heatuntil the butter is melted.

Add the beans and saut for 3 minutes,stirring constantly.

Put the beans in a serving bowl. Addsalt and pepper to taste. Sprinkle withParmesan cheese and serve.

LINGREDIENTS


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LegendaryLasagna

INGREDIENTS

4 cups prepared RemarkableRed Sauce (see page 17)

3 cups ricotta cheese

2 eggs

1 cup Parmesan cheese, grated cup Italian parsley, chopped

9-ounce package no-boillasagna noodles

8 ounces mozzarella cheese,grated

olive oil

Lasagna means cooking pot in Latin.

So this dish is named after a dish!MAKES ABOUT 8 SERVINGS

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toolS: prep bowlsgratercutting board

small sharp knifemeasuring cupsmixing bowl

wooden spoon9 x 9-inch baking dishrubber spatula

aluminum foiltimerpot holders


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4

5

Even Cooler!Dont have time forhomemade sauce?Buy a jar of red

sauce to use instead!

3

6

Follow the steps on page 17 to prepare the red sauce.Preheat the oven to 350 degrees.

Put the ricotta cheese, eggs, Parmesan cheese, andparsley in a mixing bowl. Mix with a wooden spoon.

Spread 1 cup of red sauce evenly over the bottom ofthe baking dish. Cover the red sauce with a layer ofnoodles.

Spread half the cheese mixture over the noodles.Spread 1 cup of sauce over the cheese mixture.

Cover the sauce with a second layer of noodles.Spread the rest of the cheese mixture over the noodles.

Spread 1 cup of red sauce over the cheese mixture.Cover the red sauce with a third layer of noodles.Spread 1 cup of red sauce over the noodles. Sprinkle themozzarella cheese evenly over the top.

Cut a piece of aluminum foil large enough to coverthe dish. Rub olive oil on one side. Put the foil oil sidedown over the dish. Press it tightly around the edges.Bake covered for 45 minutes.

Remove the foil. Continue baking for 15 more minutes.It should be bubbly around the edges. Test the center

to make sure it is hot all the way through. Ask an adultto help you. Remove the lasagna from the oven. Let itstand for 10 minutes before serving.

1

2

7

8

INGREDIENTS


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MarvelousMeatballs

INGREDIENTS

4 cups prepared RemarkableRed Sauce, sausage left out(see page 17)

pound ground beef

pound bulk Italian sausage cup bread crumbs

1 egg

cup chopped freshItalian parsley

cup grated Parmesan cheese


teaspoon salt

ground pepper

1 lb. prepared spaghettinoodles (see page 16)

Add some red sauce and pasta

for a magnificent meal!

MAKES 4 SERVINGS

24

toolS: cutting boardsmall sharp knifeprep bowls

measuring cupsmeasuring spoonsgrater

large mixing bowlbaking sheetpot holders

timerlarge saucepan


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25

3

2

5

Follow the steps on page 17 to prepare thered sauce. Dont add the sausage. Preheatthe oven to 400 degrees.

Put all the remaining ingredients except thenoodles in a large mixing bowl. Using yourhands, blend all the ingredients together.Wash your hands rst!

Get your hands wet. Roll some of the

mixture between your hands to make ameatball. It should be about 1 inchesacross.

Put the meatball on a baking sheet. Makemore meatballs until you have used all of

the mixture. Bake the meatballs for25 minutes.

Check the meatballs for doneness. Cut onein half. Make sure it is not still pink inside.If the meatballs are not done, bake for 5more minutes.

Combine the meatballs and the red sauce ina large saucepan. Cook over medium heatfor 30 minutes.

Meanwhile, prepare the spaghetti noodles.

Follow the steps on page 16.

1

6

7

4

You can make the meatballs ahead of time! Then

store them in the refrigerator in a zip top bag.You need to use them within a day or two. Or you

can freeze the meatballs for up to three months.

Wrap the zip top bag in two layers of aluminum

foil. When you are ready to use the meatballs, letthem thaw in the refrigerator for 24 hours. Then

follow step 6 to reheat them in the sauce.

Tip

IIngredients


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ImpressiveInsalata Mista

n r nts

1 garlic clove, cut in half

1 head Bibb lettuce,washed and dried

1 red bell pepper,

cut into thin strips4 scallions, chopped

6 ounces eld greens

1 stalk celery, cut into thin slices

2 carrots, peeled and gratedusing largest holes on grater

1 tablespoon fresh lemon juice

3 tablespoons olive oil

2 tomatoes, cut into wedges

2 teaspoons red wine vinegar

salt

ground pepper

Italys version of a mixed salad!MAKES 6-8 SERVINGS

toolS: cutting boardsmall sharp knifeserrated knife

prep bowlsmeasuring spoonsjuicer

peelergratersalad bowl


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3

4

2

5

1 Rub a large salad bowl with the garlic. Leavethe garlic in the bowl.

Put the lettuce in the bowl. Tear it into bite-size pieces. Add the bell pepper, scallions,eld greens, celery, and carrots.

Sprinkle the lemon juice over the salad andtoss gently to mix. Sprinkle the olive oil overthe salad and toss again.

Add the tomatoes. Sprinkle red wine vinegarover the salad. Toss gently to mix.

Remove the garlic. Add salt and pepper totaste. Serve immediately.

Even Cooler!Try using other types of lettuce suchas butter lettuce, Romaine lettuce, orleaf lettuce. You could also use cherrytomatoes instead of whole tomatoes.Or add sliced radishes, green bellpepper, or mushrooms.

TIngredients


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TangyLemon Granita

3 cups water

1 cups sugar

1 cup fresh lemon juice

It takes six hours,but every bite is worth it!

MAKES 6 SERVINGS

toolS: prep bowljuicermeasuring cups

small saucepanwooden spoontimer

pot holdersround glass bakingdish

forkdessert bowls


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5

3

1

6

2

4

Start making the granita at least six hours beforeserving. Put the water and sugar in a smallsaucepan over high heat. Use a wooden spoon tostir until the sugar is ssv.

Bring the mixture to a boil and cook for 5 minutes.Remove the pan from the heat. Let the mixturestand for 5 minutes.

Add the lemon juice and stir to mix. Let the

mixture cool for 20 minutes.

Pour the mixture into the baking dish. Put the dishin the freezer.

Remove the dish from the freezer after 2 hours.

The mixture will be slushy. Use a fork to mash itand mix the frozen and unfrozen parts. Put thedish back in the freezer.

Repeat the mashing and mixing every hour for thenext 4 hours. Put it in dessert bowls to serve.

Even Cooler!T

Try making granita with juice from

oranges or pink grapefruit. You canalso make granita from bottled juice.If the juice is already sweetened,pour it into the baking dish. Begin atstep 4.You can make the granita ahead of time. After

Step 6, leave the granita in the baking dish. Cover

the dish with plastic wrap. Put it back in the

freezer. Take it out 15 minutes before you want

to serve the granita. Use a fork to mash and mixone more time. Then put it in the dessert bowls.

Tip

W t U !


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Wrap it Up!Now you know how to make csItalian dishes! What didyou learn? Did you try any new foods? Learning about recipesfrom around the world teaches you a lot. You learn about differentcs climates, geography, and tastes.

Making international dishes also teaches you about newanguages. D you earn any new Ita an wor s n t s oo

These new words will help you sound like a nativbe able to use them at restaurants and c s

Insalata Mista(EEN-sah-LAH-tah MEE-stah)

Granita(grah-NEE-tah)

Parmigiana(pahr-muh-ZHAH-nuh)

Lasagna(luh-ZAHN-yuh)

Napoli(NAH-poh-lee)

Gl S t


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GlossarySitescv in the usual way.

cs the child of your aunt or uncle.

c the behavior, beliefs, art, and other products of a particular group of people.

s able or likely to cause harm or injury.

cs very pleasing to taste or smell.ssv to become part of a liquid.

c s a place where you buy food items.

s good for people to eat.

something you can choose, but is not required.

sc a chemical used to kills bugs and other pests.

sc man-ma e rat er t an oun n nature.

a cloth or paper used for cleaning or drying.

vs a different form or type from the original.

Web SitesTo learn more about cool cooking, visit ABDO Publishing Company on the World Wide Web at .s.

c. Web sites about cool cooking are featured on our Book Links page. These links are routinely monitored andupdated to provide the most current information available.

I d


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IndexA

Adult help/permission, 6, 7

Allergies, 15

BBacteria, 7

CChopping, 10

Cleanliness guidelines, 6, 7, 10

Cooking terms, 1011

FFettuccine alfredo, 1819

Freezing, of food, 25, 29

GGarlic bread, 16

Granita, 2829

Grating, 10

Green beans parmigiana, 2021

IIngredients

cleanliness of, 6, 10

common types of, 1215

preparation of, 6

Insalata mista, 2627

Italy, food/cooking in, 4, 30

JJuicing, 10

LLanguages, learning about, 30

Lasagna, 2223

MMashing, 11

Meatballs, 2425

Mincing, 11

OOrganic foods, 15

PPasta

cooking of, 16

recipes using, 1819, 2223

Peeling, 11

Permission, for cooking/kitchen use, 7

Preparation, for cooking, 6

RRecipes, reading of, 6

Red sauce

recipe for, 17

storebought, 23

SSafety guidelines, 7, 15

Salad, 2627

Sauting, 11

Slicing, 11

Spreading, 10

Stove/Oven use, 6, 7

TTools

cleanliness of, 7

common types of, 89

preparation of, 6

Tossing, 11

cool italian cooking

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