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
Semolina 150-180 g
Whole milk 750-800 ml
Parmigiano-Reggiano 50 g grated
Eggs 2 (yolks only)
Extra-virgin olive oil 1 tablespoon
Lightly salt the milk and place in a pot with the nutmeg. When it is just about to boil, remove from the heat and pour in the semolina, mixing well to blend. Return to the heat and cook for at least 15 minutes.
Add the egg yolks and part of the Parmigiano-Reggiano, mix thoroughly and spread the mixture on an oiled dough board. Flatten with a spatula or with your hands to a thickness of about 1.5 cm.
Transfer to a baking dish and sprinkle with the remaining Parmigiano-Reggiano. Bake in the oven for 30-40 minutes at 200°C (400°F).
The gnocchi can be flavored in the dough or on the surface with rosemary, sage, or basil pesto. Or a minimum quantity of butter can be melted on the surface as soon as the gnocchi are removed from the oven.
If you have time, let the semolina cool, slice it into disks or squares and overlap them in the baking dish and sprinkle with Parmigiano-Reggiano. Bake as above for 30-40 minutes at 200°C (400°F).
Recipes taken from
THE LANGUAGES OF FOOD – Recipes, experiences, thoughts - Reggio Children Editore