Italian Cooking Lesson for Kids

Italian Vegetable Frittata

A frittata is an Italian egg dish that is similar to an omelet, but the ingredients are mixed into the eggs and everything is cooked together. It is an easy recipe to customize with different vegetables, herbs and cheeses.

Ingredients:

• 8 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan or Romano cheese
• 1/2 teaspoon dried basil
• 1/4 cup diced cooked ham or prosciutto, optional
• 1 small zucchini, diced
• 2 green onions, sliced
• 2 Roma tomatoes, sliced
• 1 teaspoon olive oil

Directions:

1. Preheat the oven to 375F.
2. Brush an oven-safe skillet or pie plate with the olive oil.
3. Crack the eggs into a mixing bowl. Add the salt, pepper, Parmesan and basil and whisk until well blended.
4. Stir in the ham or prosciutto, zucchini and green onions.
5. Pour the egg mixture into the prepared pan.
6. Arrange the tomato slices over the top.
7. Bake for 15-20 minutes, or until the eggs are completely set in the center.
8. Sprinkle with a little extra Parmesan, if desired. Let cool for several minutes before slicing and serving.

Cooking Around the World Connection: Frittatas are a good example of a flexible dish that can change depending on the ingredients available. Ask kids which vegetables, herbs or cheeses they would choose if they created their own version.

Tomato Bruschetta

Bruschetta is a simple Italian dish made with grilled or toasted bread. This version is topped with fresh tomatoes, garlic, olive oil and basil, making it an easy recipe for kids to help prepare.

Ingredients:

• 1 loaf Italian bread or baguette, cut into slices
• 2 large ripe tomatoes, diced
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Pinch of black pepper
• 1/2 cup chopped fresh basil

Directions:

1. Preheat the oven to 400F.
2. Arrange the bread slices in a single layer on a baking sheet.
3. Toast for about 5-8 minutes, or until lightly golden. An adult should handle the hot pan.
4. Meanwhile, combine the diced tomatoes, garlic, olive oil, salt, pepper and fresh basil in a bowl.
5. Let the tomato mixture sit for several minutes so the flavors can blend.
6. Spoon the tomato mixture over the toasted bread just before serving.

Cooking Around the World Connection: This recipe is a good example of how a few simple ingredients can create plenty of flavor. Have kids identify which ingredients are fresh and which are pantry ingredients, then compare the textures of the crisp bread and juicy tomatoes.

Vegetable Lasagna

Lasagna is a fun recipe for kids because they can help prepare the filling and build the dish one layer at a time. This version combines broccoli, carrots and bell pepper with tomato sauce and three cheeses.

Ingredients:

• 9 lasagna noodles, cooked according to package directions
• 1-2 tablespoons olive oil
• 2 cups small broccoli florets
• 2 carrots, shredded
• 1 bell pepper, chopped
• 4 cups pasta sauce
• 15 oz. ricotta or cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 2 large eggs
• 2 cups shredded mozzarella cheese, divided

Directions:

1. Preheat the oven to 350F.
2. Cook the lasagna noodles according to the package directions. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the broccoli, carrots and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Stir in the pasta sauce and simmer for another 5 minutes.
6. In a separate bowl, combine the ricotta or cottage cheese, Parmesan, parsley, eggs and 1 cup of the mozzarella.
7. Spread a thin layer of vegetable sauce over the bottom of a 9x13-inch baking dish.
8. Add 3 lasagna noodles, followed by part of the cheese mixture and vegetable sauce.
9. Repeat the layers two more times.
10. Finish with sauce and sprinkle the remaining 1 cup mozzarella over the top.
11. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes, or until the lasagna is hot and bubbly.
12. Let stand for about 10 minutes before cutting and serving.

Homemade Potato Gnocchi

Gnocchi are small Italian dumplings, and potato gnocchi are a fun hands-on recipe for kids. After making the dough, kids can roll it into long ropes and cut the ropes into small pieces before cooking.

Ingredients:

• 1 cup plain mashed cooked potatoes, cooled
• 1 large egg
• 1/2 teaspoon salt
• 1/2 cup ricotta cheese
• 1/4 cup finely grated Parmesan cheese
• About 2 cups all-purpose flour, plus extra for the work surface

Directions:

1. Cook and mash the potatoes without adding milk or butter. Measure 1 cup and let cool.
2. In a large mixing bowl, combine the mashed potatoes, egg, salt, ricotta and Parmesan.
3. Add the flour gradually, stirring until a soft dough forms. You may not need all of the flour.
4. Turn the dough onto a lightly floured surface and knead gently just until it holds together. Avoid overworking the dough.
5. Divide the dough into 4 pieces.
6. Roll each piece into a long rope about 3/4 inch thick.
7. Cut each rope into pieces about 3/4 inch long.
8. Bring a large pot of salted water to a gentle boil. An adult should handle the boiling water.
9. Cook the gnocchi in small batches. When they float to the surface, continue cooking briefly until cooked through, then remove them with a slotted spoon.
10. Serve with tomato sauce, butter and herbs, or a sprinkle of Parmesan cheese.

How to Shape Gnocchi

Rolling and cutting the dough is a great job for kids. The pieces do not have to look exactly alike. Keeping them close to the same size will help them cook evenly. After rolling the dough into ropes, cut it into small bite-size pieces.

Cooking Around the World Connection: Compare gnocchi with the homemade pasta you made earlier. Both start as dough, but they use different ingredients and have different textures. Ask kids which was easier to shape and which texture they preferred.

Parmesan Risotto

Risotto is a creamy rice dish especially associated with northern Italy. Instead of adding all the liquid at once, warm broth is added a little at a time while the rice cooks. This makes risotto a great recipe for showing kids how a cooking method can change the texture of an ingredient.

Ingredients:

• 5-6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 3/4 cup freshly grated Parmesan cheese
• Black pepper, to taste

Directions:

1. Pour the broth into a saucepan and keep it warm over low heat.
2. In a separate large saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat.
3. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened.
4. Add the rice and stir for 1-2 minutes so the grains are coated with the oil and butter.
5. Add about 1/2 cup of the warm broth to the rice. Stir frequently until most of the liquid has been absorbed.
6. Continue adding the warm broth about 1/2 cup at a time, stirring frequently and allowing most of the liquid to absorb before adding more.
7. Continue cooking until the rice is creamy and tender but still has a slight bite. This will usually take about 20-25 minutes. You may not need all of the broth.
8. Remove from the heat and stir in the remaining tablespoon of butter and Parmesan cheese.
9. Add black pepper to taste and serve while warm and creamy.

Cooking Around the World Connection: Compare risotto with ordinary cooked rice. Ask kids to describe the differences in texture. Then locate northern Italy on your map and talk about how rice dishes give us another example of the variety found in Italian cooking.

Italian Biscotti

Biscotti are crisp Italian cookies that are baked twice. First, the dough is shaped into long logs and baked. Then the logs are sliced and the individual cookies are baked again until crisp. This makes biscotti a fun recipe for kids to learn how changing the baking method changes the texture of a cookie.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup chopped almonds
• 3 large eggs
• 1 1/2 cups sugar
• 1/2 cup butter, melted and cooled slightly
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon finely grated lemon or orange zest

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the flour, baking powder, salt and chopped almonds.
3. In a large mixing bowl, whisk together the eggs, sugar, melted butter, vanilla, almond extract and citrus zest.
4. Gradually stir the dry ingredients into the egg mixture until a thick dough forms.
5. Divide the dough in half.
6. With lightly floured hands, shape each half into a long, flattened log on the prepared baking sheet.
7. Bake for about 25-30 minutes, or until the logs are firm and lightly golden.
8. Remove from the oven and let cool for about 10 minutes.
9. With adult help, carefully cut each log diagonally into slices about 1/2-3/4 inch thick.
10. Place the slices cut-side down on the baking sheet.
11. Bake for another 10-15 minutes, turning the biscotti over halfway through, until dry and crisp.
12. Transfer to a wire rack and let cool completely.

Easy Italian Wedding Soup

Italian wedding soup combines small meatballs, pasta and leafy greens in a flavorful broth. Despite its English name, the soup is not named because it is traditionally served at weddings. The name refers to the delicious combination, or "marriage," of the meat and greens.

Ingredients:

• 6 cups chicken broth
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cups small cooked meatballs
• 3/4 cup small pasta, such as acini di pepe, orzo or small shells
• 2 cups fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Extra Parmesan cheese for serving, optional

Directions:

1. Pour the chicken broth into a large saucepan and bring to a gentle boil.
2. Add the carrot and celery. Cook for about 5 minutes, or until they begin to soften.
3. Add the pasta and cook according to the package directions.
4. During the last few minutes of cooking, add the cooked meatballs and heat through.
5. Stir in the chopped spinach and cook for another 1-2 minutes, or until the spinach wilts.
6. Stir in the Parmesan cheese.
7. Taste and add salt and pepper as needed.
8. Ladle into bowls and sprinkle with additional Parmesan, if desired.

What Does "Wedding Soup" Mean?

The name can be confusing because Italian wedding soup is not actually a traditional wedding dish. Its name comes from the Italian idea of ingredients that are well "married," or combined together. In this soup, the meat, greens and broth complement one another.

Panzanella Italian Bread Salad

Panzanella is an Italian bread and tomato salad associated with Tuscany in central Italy. It is a great example of how cooks can turn simple ingredients, including bread that is no longer fresh, into something new instead of letting food go to waste.

Ingredients:

• 4 cups cubed day-old Italian-style bread
• 3 ripe tomatoes, chopped, with their juices
• 1/4 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn or chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt, or to taste
• Black pepper, to taste

Directions:

1. If the bread is still soft, spread the cubes on a baking sheet and toast them in a 350°F oven for about 8-10 minutes, or until slightly dry but not hard.
2. Place the chopped tomatoes and their juices in a large serving bowl.
3. Add the sliced red onion and fresh basil.
4. Add the bread cubes.
5. Drizzle with the olive oil and red wine vinegar.
6. Sprinkle with salt and black pepper.
7. Toss everything together gently.
8. Let the salad rest for about 15-20 minutes so the bread can soak up some of the tomato juices and dressing.
9. Toss again and serve.