Italian Recipes for Kids to Make

With Easy to Follow Instructions

© Denise Oliveri

May 17, 2007

Homemade Tomato Sauce

Ingredients:

• 2 large garlic cloves
• 1 medium-sized onion
• 2 cans Italian plum tomatoes (28-ounce size)
• 1 teaspoon dried basil leaves
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Cut off the ends of the garlic cloves. Peel of the skins of the garlic cloves and cut lengthwise into thin slices. Set aside.
2. Cut of the ends of the onion and peel off the skin. Dice the onion. Set aside.
3. Pour the cans of tomatoes with their liquid into a mixing bowl. Break up the tomatoes into small pieces. Set aside.
4. Heat the olive oil in a saucepan over a medium heat. Add the garlic and onion. Cook for 5 minutes.
5. Add the tomatoes, salt, pepper, and basil into the saucepan. Bring the mixture to a boil over a high heat. Turn the setting down to low and simmer for 30 minutes, while stirring often.
6. Store extra tomato sauce in a container. It will keep for up to 5 days in the refrigerator or 3 months in the freezer.

Pizza

Toppings: 1 green pepper or 1 ounce sliced pepperoni

Ingredients:

• 2 cups tomato sauce (see homemade recipe above)
• 1 teaspoon olive oil
• 1 tablespoon yellow cornmeal
• 1 all-ready pizza crust (10-ounce)
• 2 cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

Directions:

1. If using green pepper, cut into thin slices. Be sure to remove the seeds and white ribs from the pepper. Set aside.
2. If using pepperoni, set aside pre-cut slices.
3. Pour the tomato sauce into a saucepan and bring to a boil over a high heat. Once boiling, turn the temperature to low. Simmer for 15 minutes.
4. While the sauce is simmering, preheat the oven to 450 degree F.
5. Pour olive oil into the pizza pan. Spread it around. Sprinkle the pan with the cornmeal.
6. Place the pizza crust in the pan.
7. When the tomato sauce is done, turn off the heat. Pour some of the sauce onto the crust and spread it evenly over the entire crust. Stop spreading the sauce about 1 inch from the edge of the dough.
8. Sprinkle with mozzarella cheese evenly on top of the sauce. Arrange your green peppers or pepperonis on top of the cheese. Sprinkle with Parmesan cheese.
9. Bake the pizza for 20 minutes, or until the crust is golden brown. Let the pizza cool for 5 minutes before cutting.

Antipasto Pasta Salad

Ingredients:

• 1/4 pound green beans
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/2 package of rotelle
• 1 large red pepper
• 2 medium-sized carrots
• 2 ounces sliced salami

Directions:

1. Place beans in a colander and rinse them with water. Cut each bean crosswise in half. Set aside.
2. Fill a saucepan with 12 cups of water. Bring the water to a boil over a high heat.
3. While the water is heating, place the olive oil, vinegar, and Parmesan cheese in a mixing bowl. Whisk with a fork until blended together. This is the salad dressing. Set the salad dressing aside.
4. Once the water boils, add the rotelle. Stir it often so the pasta does not stick to the saucepan. Cook for 5 minutes.
5. Add the beans to the pasta and cook an additional 5 minutes.
6. Rinse the pasta and beans in a colander with cold water and drain the water well.
7. Wash the red pepper and then cut it lengthwise in half. Be sure to get rid of the seeds and white ribs from the pepper. Put the pieces into a mixing bowl.
8. Peel the carrots and cut off the ends. Grate the carrots and place into the bowl with the pepper.
9. Put the salami slices on top of one another and cut them into 1/2-inch wide strips. Separate the strips and place in the bowl with carrots and pepper.
10. Put the pasta and beans in the mixing bowl as well. Stir the mixture until it is well combined.
11. Pour the salad dressing over the salad and serve.

Spumoni

Ingredients:

• 1 pint chocolate ice cream
• 1 pint pistachio ice cream
• 1 pint strawberry ice cream
• Shelled pistachios, coarsely chopped
• Whipped cream

Directions:

1. Allow chocolate ice cream to soften at room temperature for 20 minutes. Pack it into the bottom of a 2-quart casserole in an even layer. Freeze until solid (about 45 minutes).
2. Repeat process with pistachio ice cream (layering it on top of the chocolate ice cream), then again with strawberry ice cream (layering it on top of the pistachio ice cream).
3. Slice and serve with whipped cream, sprinkling the chopped pistachios on top.

Picture of spumoni in a cup

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