In the classroom this week we read a silly book called Bowl of A’s: An Italian-American Tale about a teacher who mishears the names of the Italian dishes her students are bringing to a school potluck.
In the kitchen the first grade chefs made a classic rice dish from Venice, Italy called risi e bisi, a perfect dish for springtime. They shelled English peas and cut up sugar snap peas and cooked short-grain rice slowly with vegetable stock in a technique similar to making risotto. The peas were added at the very end of the cooking process, then garnished with pea shoots and Parmigiano Reggiano. Buon appetito!
