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
Bread (crusty Tuscan style) 300 g
Mixed vegetables 250 g
Parmigiano-Reggiano 1 tablespoon
Extra-virgin olive oil 2 tablespoons
Herbs as desired
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.
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