Healthy, balanced, appetizing dishes for the whole family and, above all,
ready in 15 minutes ? It seems like a mirage but instead it is possible, as explained by Dr. Caterina Vignuda, author of 'A pediatrician in the kitchen. Healthy recipes for adults and children in a quarter of an hour or so. Published by the authoritative UPPA – Un Pediatra per Amico (and purchasable exclusively on
www.uppa.it/PIC ), the volume
is both a recipe book – useful, simple and clear, full of tasty and quick to prepare proposals –
and a pleasant source of information . In fact, in typical UPPA style, the book does not contain photographs but a series of infographics, each dedicated to a particular food or topic, complete with nutritional and caloric notes, curiosities and advice: potatoes, honey, MSM (mechanically separated meat) , legumes, rice, aromatic plants... but also bread in the world, food preservation and some tips on the relationship between children, the table and the culture of food.
«The idea derives from my experience as a pediatrician and from a specific interest in the themes of infant nutrition - says Dr. Vignuda - In particular, in recent years I have seen a change in the methods of preparing food for children, with a major appeal
to pre-cooked and frozen dishes. A real shame, considering that in Italy we have exceptional raw materials. The reason, however, is obvious, and it is haste: working mothers and fathers return home tired in the evening and face the need to prepare a complete dinner in a very short time. So I asked myself: is there a way to satisfy this need and combine speed of execution and wholesomeness of the dish? My answer is in this book, which contains quick and simple recipes, but not trivial,
to be prepared in about 15 minutes and suitable from weaning onwards : therefore pleasant and stimulating dishes even for adults. The other basic consideration is in fact that, to do it quickly and well, you don't prepare a different dish for each one but you cook meals that satisfy everyone».
Dominating every reasoning is therefore
a great attention to the time of mothers and fathers , which is often little and all the more reason it must be used intelligently; but special attention is also paid to the wallet: those proposed are 'economic' recipes as they are made with what you have in the fridge and in the pantry (and, in this sense, the golden rule is the prudent organization of shopping).
The first chapter, 'Cooking with leftovers' , is dedicated precisely to this theme: «I consider food waste a crime - explains the author - we have worked hard, paid and polluted for the food we eat, therefore I consider it serious, as well as harmful, throw it away. A good housewife has little left over, and that little she reuses». A sort of 'philosophy of leftovers' corroborated not only by essential ethical-economic-ecological foundations, but also by another interesting idea: «Some of the meals prepared by recycling leftovers are really appetizing, to the point that every now and then you will spontaneously cook a little more pasta or rice to re-propose that omelette or those croquettes that have received so much appreciation». Any examples? Chicken or roast leftovers can be combined with a salad of boiled potatoes and carrots, the meat in the sauce can be minced to make meatballs, cured meats and cheeses will be perfect for the filling of meatloaf and crepes, with leftover boiled vegetables you can prepare an exquisite cream and with pasta a delicious flan.
Coming to the heart of the book, and therefore to the recipes, you will find dishes of
Mediterranean cuisine in the broadest sense, therefore also international and
pleasantly exotic , with items such as kebabs, strictly home made, couscous, tzatziki or hummus; you will also find a vast and creative use of spices and aromatic herbs (cinnamon, nutmeg, sweet paprika, cloves, turmeric, fennel seeds, saffron, curry, ginger...; basil,
oregano, mint, bay leaf, sage, thyme, rosemary...): «Spices are very useful and sometimes indispensable. Many mistakenly believe that spicy cuisine is not suitable for infants <...> The world of aromas, on the other hand, is all to be experimented with: even the simplest dishes will become
no fanciful and colorful». On the other hand, even prepackaged foods contain spices in abundance, which give color and flavor (and often
mask the low quality of the ingredients...): «With the exception of black pepper and chili peppers, which in fact are not suitable for younger children, I propose playing on equal terms with industrial cooking and making extensive use of spices, for make home-made preparations more palatable. Taste and health will improve».
Finally, not to be missed are the sections dedicated to picnics, snacks and snacks and recipes to prepare with 4 hands with children: because the kitchen is a sharing environment to be re-evaluated, where you can get your hands dirty together and learn while having fun.
Taken from Born Mother by Sara Lanfranchini
