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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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6
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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7
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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8
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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10
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.
10
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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11
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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14
CruShed tomatoeS
b
italian Sau age
oZZarella CheeSe
parmeSan Chee e
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15
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.
1
12
2
3
3
44
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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 cloves garlic, minced
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
18
toolS: prep bowlsgratercutting boardsmall sharp knife
heavy-bottomedsaucepanmeasuring spoonsmeasuring cups
medium saucepanwooden spoontimerpot holders
strainerserving bowl
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3
5
4
1
19
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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21
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
22
toolS: prep bowlsgratercutting board
small sharp knifemeasuring cupsmixing bowl
wooden spoon9 x 9-inch baking dishrubber spatula
aluminum foiltimerpot holders
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23
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
2 cloves garlic, minced
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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26
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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27
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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28
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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29
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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30
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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31
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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32
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
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