Looking for something new to serve to young picky eaters? Here are three FC Barcelona nutritionists-approved recipes that are easy to make, healthy, and delicious courtesy of Turkish appliance brand Beko.
Broccoli Pesto Pasta
Ingredients:
300g broccoli, florets removed and blanched
20g fresh basil leaves
30g extra virgin olive oil
100g freshly grated Parmesan
20g pine nuts
1 clove garlic, minced
3g lemon juice
salt
Procedure:
In the bowl of a food processor, combine broccoli, basil, and oil and pulse until combined. Add parmesan, pine nuts, garlic, lemon juice, and salt and blend until combined.
Cook the pasta and mix it with the pesto sauce.
Spaghetti Meatball Cups
Ingredients:
350g spaghetti
3 pcs. large eggs
180g cups shredded mozzarella
60g grated parmesan, divided, plus for garnish
300g marinara
500g ground beef
50g cup bread crumbs
1 clove garlic, minced
15g freshly chopped parsley, plus for garnish
salt and pepper
extra virgin olive oil
Procedure:
Preheat oven to 200°C. Cook the spaghetti until al dente. Drain and rinse under cold water.
In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, ½ cup of grated parmesan.
Grease a muffin tin and nest spaghetti inside. Using the bottom of a small glass, firmly press down to create a well. Bake until set.
While the spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, parmesan, and parsley. Season with salt and pepper. Roll into balls.
In a large skillet over medium heat, heat oil. Brown the meatballs, then drain fat. Pour over marinara and let simmer for 5 minutes.
Spoon the meatball onto the spaghetti nest. Garnish with parmesan and parsley.
Potato Cake with Tuna Bolognese
Ingredients:
800g potato puree
400g fresh or canned tuna
1 pc. large onion
800g mature tomato
4 tbsp. olive oil
salt and pepper
oregano
Procedure:
Fry the finely chopped onion in a pan with hot oil until well done. Add the grated mature tomatoes and leave to cook until the tomato sauce is formed. Season as desired.
Add the tuna flakes. If using fresh tuna, grill before flaking. Season with oregano as desired.
In a suitable mold, make the cake with a layer of puree, then add a layer of tuna Bolognese and repeat. Finish with a layer of puree, sprinkling the grated cheese over the top.