Father's day recipes

Ossigeno chef Marco Lucentini on kid-friendly meal-making

Smiling mozzarella starter
Smiling mozzarella starter
Stuffed tortelli with sage and butter sauce (main course)
Stuffed tortelli with sage and butter sauce (main course)
Chocolate salami
Chocolate salami
Smiling mozzarella starter

100g Roma tomatoes
125g Buffalo mozzarella
10g Fresh basil
Salt (to taste)
Black pepper whole (2 to 3 corns)
Extra virgin olive oil (to taste)

1. Cut the Roma tomatoes into thin slices. Arrange them on a plate in a circle, leaving a space in the middle.
2. In the centre of the circle, place half of the buffalo mozzarella cheese.
3. Use the black whole peppercorns to create two eyes in the mozzarella cheese.
4. Cut one more slice of tomato and place it on the mozzarella as the smile.
5. Season with salt, extra virgin olive oil and garnish with fresh basil leaves.
6. Serves one person.

Stuffed tortelli with sage and butter sauce (main course)

For the pasta
400g Flour
3 Whole eggs
3 tbsp water
Salt (to taste)
Pasta making sheets

For the stuffing
140g Minced beef fillet
140g Chicken breast
140g Beef mortadella
80g Parmesan
1 Egg
50g Baguette
100g Milk
Salt (to taste)
Black pepper (to taste)

1. Put the milk and the bread in a container and leave it to soak for five minutes.
2. Mix all the other ingredients in a deep bowl.
3. Once the bread is soft, squeeze out excess milk and mix together with the rest of the ingredients.
4. Season with salt and pepper.

For the tortelli 
1. Cut the dough into four parts and roll them, making pasta sheets.
2. On a pasta sheet put a little bit of stuffing and cover with another pasta sheet, then trim with a round cutter one by one.

For the sauce
100g Butter
10g Fresh sage
60g Grated parmesan
80g Carrots
40g Black olives

1. Cook the tortelli in boiling salted water for six minutes.
2. In a pan, melt the butter, add the sage and a little bit of the water used to cook the tortelli.
3. Remove and place in a sauce pan.
4. Sauté the tortelli for one minute and season with parmesan cheese.
5. Arrange on the plate and garnish with ‘spots’ made from finely chopped carrots and black olives.
(NB – an adult should help with steps 1 to 4).

Chocolate salami

100g Dark chocolate
150g Butter
300g Tea biscuits
100g Granulated sugar
2 Eggs

For the sauce
3 tbsp Mascarpone cheese
4 tbsp Granulated sugar
1 egg
1. Put the dark chocolate in a glass bowl, cover it with cling film and heat in the microwave for 30 seconds until it’s melted.
2. Once melted, crush the biscuits and mix them with all the other ingredients.
3. Take a piece of oven paper, put some biscuit powder, put the mixture and roll everything making a salami shape. Keep in the fridge for two hours.
4. In a small bowl, break one egg and mix with sugar; when the sugar is blended in, add the mascarpone cheese and mix together well.
5. Add one spoon of sauce to a plate, take the king salami out of the fridge and cut into three thick slices.

Chef’s tip: Be careful when heating chocolate. Don’t make it too hot!

Kid-friendly tips from Chef Marco Lucentini
1. Children can start taking an active role in the kitchen from around three-and-a-half to four years old.
2. Make sure the recipes you choose allow for plenty of hand-work. Things like homemade pasta, pastry and cookie dough allow them to get stuck in with their fingers, rather than using too many utensils.
3. Don’t have high expectations in terms of results. The goal here is getting them involved, so keep it simple, and give them lots of praise. Mess can always be cleaned up!

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