At Junior we love The Silver Spoon for Children, which was republished last year to celebrate its 10th Anniversary, so we are beyond excited that a new volume has been added to the set - The Silver Spoon: Recipes for Babies.
This is a wonderful collection of recipes that introduce the Italian way of eating to a much younger audience. With an emphasis on fresh ingredients, healthy eating and steps-free weaning, the recipes cover the period of a child's food development from weaning at six months to the toddler years at age two. With 50 authentic Italian recipes, from nutritious purees to a child's first carbonara (as shared here), couscous, risotto and pizza, each has been double-tested in a home kitchen and are accompanied by expert tips, making this the perfect manual for all parents.
More recipes: Why not try The Silver Spoon: Recipes for Babies - Baby’s first “risi e bisi” or risotto with peas?
What's more, The Silver Spoon: Recipes for Babies, means easy to cook baby foods using the same ingredients often used to prepare the entire family’s meals - making mealtimes easier for all the family. One such recipe is this Italian classic for baby's first creamy pasta Carbonara.
The Silver Spoon: Recipes for Babies (Illustration by Julia Hasting)
Ingredients
1 cup of vegetable stock (broth)
2tbsp short angel hair soup noodles
1 small egg yolk
1tsp grated hard cheese, such as Parmesan
1tsp extra virgin olive oil
Method
STEP 1
Bring the vegetable broth (stock) to the boil in a pan, add the noodles, and cook for 4 minutes or the time indicated in the packet directions.
STEP 2
In the meantime, use a fork to beat the very fresh egg yolk with the grated cheese in a deep plate until only slightly runny.
STEP 3
Drain the noodles and, while still steaming hot, immediately add the noodles to the plate with the beaten egg and cheese. Mix everything very well until the noodles are evenly coated and the heat from the noodles cooks the egg yolk.
STEP 4
Mix in the olive oil and serve, making sure that the egg yolk is cooked through by the heat of the pasta. Do not add salt.
Start with half an egg yolk:
This first version of the classic pasta carbonara uses only the yolk of a small egg, which can be introduced to infants in the eleventh month. If you have a large egg at home, separate the yolk onto a plate and beat with a fork. Remove one or two teaspoons of yolk from the plate and mix the rest with the grated cheese. Because a high protein intake is not recommended for children under the age of 12 months, just a very small amount of grated cheese is added. Make sure you use only the best quality and freshest of eggs when feeding your baby.
Gluten-free, vegetarian, suitable for refrigeration, suitable for freezing.
THE SILVER SPOON: RECIPES FOR BABIES (published by Phaidon) is out on April 24th 2020
