Bruschetta with vegetable topping

The languages of food

AT HOME WITH THE REGGIO APPROACH

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  

BRUSCHETTA WITH VEGETABLE TOPPING

 

Ingredients

Bread (crusty Tuscan style) 300 g

Mixed vegetables  250 g

Parmigiano-Reggiano 1 tablespoon

Extra-virgin olive oil 2 tablespoons

Salt  pinch

Eggs 3-4

Herbs as desired

 

 

Preparation

Clean, wash, and chop the vegetables in the desired shape. Stew with the herbs for about 10 minutes.

When cooked, season with the olive oil and grated Parmigiano-Reggiano. Meanwhile, toast the bread, brush with oil, then add the topping and any fresh herbs. Serve with boiled eggs.

 

Combinations of summer vegetables and herbs can be:

> onion, celery, carrot, zucchini, mint;

> celery, carrot, zucchini, green beans, marjoram, garlic;

> zucchini, eggplant, tomato sauce, parsley, garlic.

 

Combinations of winter vegetables and herbs can be:

> leek (or onion), celery, carrot, cauliflower, sage;

> celery, carrot, broccoli, rosemary, garlic;

> celery, carrot, spinach, squash, marjoram, garlic;

> celery, carrot, broccoli rabe, squash, sage, garlic;

> leek (or onion), celery, carrot, fennel, squash, rosemary;

> leek (or onion), celery, carrot, spinach, white root vegetables, rosemary.

 

 

Cooking tips

The vegetable topping can be presented in chunkier pieces or finely chopped. The raw beaten eggs can also be added to the topping, which is then spread on the slices of bread and cooked in the oven on medium heat for at least 30 minutes.

 

 

Recipes taken from

THE LANGUAGES OF FOOD – Recipes, experiences, thoughts - Reggio Children Editore 

 

 

 

RC WEB BANNERINO300

AT HOME WITH THE REGGIO APPROACH

 

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