THE BOOKSHOP IN YOUR HOME
by Preschools and Infant-toddler centres – Istituzione of the Municipality Reggio Emilia, and Reggio Children
Online packages being sent out to families by each Reggio Emilia preschool and infant-toddler centre, providing ideas, help, and some means of overcoming children’s feelings of solitude and isolation, also contain lots of recipes.
The recipes remind us of Reggio Emilia’s commitment to maintaining kitchens in every municipal early childhood centre; a choice with a strong cultural and educational significance.
Kitchens can be a virtuous weave of local culinary traditions, ecology, a culture of dialogue, art, and planetary connection.
All the recipes you find here can easily be made by children and parents together and have been taken from THE LANGUAGES OF FOOD – Recipes, experiences, thoughts - Reggio Children editions
Dried beans 150 g
Green onion 1
Bread crumbs 2 tablespoons
Parmigiano-Reggiano 2 tablespoons
Extra-virgin olive oil 1 tablespoon
Parsley 1 tablespoon
Rosemary 1 sprig
Soak the beans for at least 12 hours.
Drain and rinse the beans and cook with the vegetables and rosemary, adding salt toward the end of the cooking time. Drain (dose the water so that most is absorbed) and strain the mixture. Add the bread crumbs, parsley, and Parmigiano-Reggiano. Shape the croquettes and dredge in the bread crumbs. Place in a baking dish and bake 180°C (350°F), turning once, until browned. Drizzle with the olive oil.
The type of beans or combination of beans can be selected based on the color and flavor preferred by the children (e.g.: cannellini, lentils, chickpeas).
Steamed potato can be used in place of the bread crumbs. The croquettes can be served with a small quantity of tomato sauce flavored with garlic.
The vegetables can be finely chopped and added raw to the cooked bean mixture.
The croquettes can be formed using a large spoon or ice cream scoop, or the mixture can be formed into a pie.
Recipes taken from
THE LANGUAGES OF FOOD – Recipes, experiences, thoughts - Reggio Children Editore