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#CookingwithStefania is the new cookbook 2.0 by Rustichella d’Abruzzo made of quick and simple video recipes for kids and adults. The “Executive Chef” is the Rustichella Owner Maria Stefania Peduzzi, mother of three, travel enthusiast and practical dreamer. Her managerial role dose not overshadow the love for children because – I am a proud teacher – as she likes to point out. So, she gives life to the “Bludreams” Onlus (whose mission is the one to follow children from 0 up to 14 years old, offering to them a creative didactical path in which the family has a decisive role) with the goal to transfer harmony to children and their families. In 2001 she opened the ZEROTRE nursery, originally created to accommodate the childrem from 0 up to 3 years old of her employees; this service was later extended to all working mothers. In 2003 the kindergartend L’isola che c’è school was established, and in 2007 she founded the Orizzonti Primary School. «We propose ourselves as a bridge between children and their families – Maria Stefania Peduzzi said – and in our activities we try to teach, like we were a window to look the world. Didactically, we invite children to satisfay their knowledge thirst, motivating them to continual discoveries.»
Rustichella d’Abruzzo dedicates its experience to children nutrition with the ZEROTRE line of pasta 100% organic. This line of products is born with the idea to promote to children, which are growing, the principles of the Mediterranean diet. Since infancy is good to propose to children a healthy diet and we know well how important is the durum wheat in the creation of a high quality pasta. This is why we choose, with great care, the best durum wheat semolina organically grown for our kids, with an higher protein count. Today we present you the Rigoletti Pera e Kiwi (Pear and Kiwi) with 5 organic grains, the perfect shape for 18 months and over, made with 5 cereals semolina (durum wheat, farro, barley, oat and millet) and organic fresh puree of Pear and Kiwi. Rigoletti is a pasta shape rich in proteins, mineral salts, vitamins (A, B, C and E), carbohydrates and fibers.
Ingredients for 1 kid:
20 g of soft cheese
20 g of Swiss cheese
40 g of Parmigiano Reggiano
3 spoons of whole milk
1 spoon of dairy cream
Cooking time: 10 minutes – Difficulty Level: easy
Boil the water in a pot and add a little bit of salt. Cook Rigoletti for 8-10 minutes following the cooking time on the package
In the meantime, cut cheese in cubes and put it in a pan. Add Parmigiano Reggiano and one ladleful of vegetables broth, then warm gently (no sautéed) for 6 minutes to obtain a cream of cheeses.
Drain the pasta and put it directly in the pan with all the ingredients. Add dairy cream and mix well with a wooden spoon.
Add a drizzle of organic ZEROTRE evo oil, put the pasta in a colorful porcelain plate and serve.*
*add one little pear cutted in cubes if you want