Weaning: principles and recipes

Weaning: principles and recipes
Fonte: shutterstock

Weaning: principles and recipes

With the 'self-weaning the child begins to taste and eat what is on the table, sharing them same dishes of parents. So just prepare healthy recipes, with seasonal and quality ingredients, offering many different tastes. With some foresight in the cutting of food. We talk about it with Weather in Marinella Micanti, neonatologist ofHumanitas San Pio X Hospital. The recipes, on the other hand, are taken from the book "I eat like you", edited by the Research Unit on health services of the maternal and child hospital , published by Terre di Mezzo.

In this article

Weekly menu for mothers who want to accompany the children in auto-weaning

Which menu can mothers choose during the week to accompany the children in weaning?

"Mothers can indulge yourself in recipes andalternation of foods, because this is precisely the principle of self-weaning - explains Dr. Micanti -. Instead of preparing a separate dish just for the baby, she cooks herself for the whole family. Of course, it is better to avoid particular foods such as raw fish and meat, junk food or an excess of fried dishes, too seasoned and elaborate. But for the rest, come on 6 months children are capable of digest everything, and it is right to stimulate them curiosity and invite them to experience: in this way, theirs will be formed taste and theirs will be born preferences".

Snacks and breakfasts

For example, for snacks and breakfasts they can be proposed

  • cooked fruit,
  • salty scones,
  • muffin
  • e cakes with yogurt e apples.


For the former they are always good

  • soups,
  • creme
  • e vellutata di vegetables,

but you can also safely offer a tastier pasta dish, like a bella tagliatella with meat sauce.

Second courses

Second, the Meatballs they are easier to consume: they can be prepared with fish, vegetables, meat.

"Don't forget the frittatas with the vegetables, dishes based on vegetable, boiled vegetables and maybe a nice single dish like a potato cake with parmesan, eggs e baked ham".

How to cut food

"There are various possibilities. The chewer is a very useful object that allows you to cut o shred foods in very small pieces. Can be used with harder-to-chew foods, such as a beef steak or a fibrous vegetables like spinach or chard. The multi-blade scissors or the classic chop parsley. For vegetables cooked - potatoes, peas, carrots and so on - or the Meatballs and fish enough instead crush and with a fork".

What should mothers and fathers always keep in mind?

"I would like to tell parents that it will not be all that easy, but don't be discouraged. The first few times the meal will not be enough to satisfy the baby's nutritional needs, therefore it will be necessary to supplement the meal with breast milk or formula".

Books on weaning

What books on weaning can you recommend?

"I propose the reading of three books very useful.

  • The first, "I eat like you ", by the Research Unit on health services of the maternal and child hospital , published by Terre di Mezzo, proposes 63 recipes divided by category and for all ages.
  • The second is a cornerstone of the argument: "I wean myself " di Lucius Piermarini, an original vision on weaning and nutrition in the first years of life that puts the child and his needs at the center.
  • The third, "Weaning for All: What It Is and Why It Really Is for Everyone ", of Andrea Re, contains useful tips and proposes further 140 easy recipes and fast ".

Recipes to start weaning

The recipes are taken from the book "I eat like you", edited by the Research Unit on health services of the maternal and child hospital , published by Terre di Mezzo.

semolina dumpling


200 g of semolina, 800 ml of milk, 80 g of butter, 100 g of grated cheese, salt to taste


In a saucepan, bring the XNUMX cups milk, take it off the heat and pour the semolina trying to mix all the time. Put the mixture back on the heat, add a little sale and cook - always stirring - for 20 minutes. When cooked, add to the mixture XNUMX/XNUMX cup salted butter e grana. Then pour the semolina on a wet surface or on a piece of parchment paper so as to form, with the help of a spatula, a layer of about 1 cm. Let it cool well and with the help of a small glass make a lot of it floppy disks (without throwing away the clippings). Get one baking dish, butter it and after having formed a first layer with the semolina scraps, season it with a handful of grated cheese. Keep forming gods strati, this time with the semolina discs, overlapping them slightly and seasoning them with flakes of butter and grated cheese. Make au gratin in the oven a 180° for about 30 minutes and serve the gnocchi piping hot.

Sole with orange


600 g of fillets of sole, 1 orange, 200 ml of milk, 40 g of butter, flour to flour the fish fillets, salt to taste


Soak in the XNUMX cups milk the fillets of sole for about 5 minutes. Once drained from the milk (which you will not have to throw away) floured, dropping the excess flour. Meanwhile, melt the XNUMX/XNUMX cup salted butter a soft fire, then arrange the sole fillets so as not to overlap them, and make them gild on both sides after having them slightly salty. Add the orange juice (from which, to taste, you can also grate a little zest) and do evaporate for a couple of minutes. Finally, add the XNUMX cups milk in which the fish fillets were soaked and, lowering the heat to minimum, continue cooking the fillets with a cover until the cooking liquid has become creamy. Before serving, collect the cooking bottom with a spoon and spread it over the fish.

Omelette with spinach and stracchino


6 eggs, 400 g of spinach, 80 g of stracchino, 2 tablespoons of extra virgin olive oil, 4 tablespoons of milk, 2 tablespoons of grated parmesan, 1 clove of garlic, salt to taste, a pinch of ginger if desired.


Wash the spinach and cook them directly in one padella with the clove of garlic, a tablespoon of oil and a pinch of salt. Cover them with a cover to 5 6-minute, then leave them cool down

e tritali. Meanwhile, in a large bowl, beat them eggs with the XNUMX cups milk, parmesan, sale, the stracchino and the pinch of ginger. Merge the spinach and proceed to cooking: heat a pan

with a drizzle of extra virgin olive oil and when it is hot enough pour the contents of the bowl. Move the pan so that the omelette is well distributed on the surface and turn down the heat. Then cover with a cover. Cook on both sides for 10 minutes, being careful when turning it. Remember that spinach can be substituted for any other vegetables Seasonal.

Eggplant boats


3 medium-sized aubergines, 400 g of cherry tomatoes, 1 clove of garlic, 1 sprig of parsley, 3 sprigs of basil, 4 tablespoons of extra virgin olive oil, 3-4 tablespoons of breadcrumbs, 1 sprinkling of oregano, salt to taste


After sentence e washed le eggplant, cut them in half lengthwise and with the help of a sharp knife remove as much of the pulp without breaking the walls of the "small boat". Separately diced very small i Cherry tomatoes and pulp of the eggplant, transfer them to a bowl by adding thecrushed garlic, parsley and basil chopped, oregano, salt and oil and mix thoroughly. In a baking dish, arrange the eggplant boats and fill them with the prepared mixture. Bake in the oven a 180° for about half an hour, adding a drop of water if you see that the aubergines are too dry or risk sticking to the bottom of the pan. The same recipe can also be prepared with other vegetables such as zucchini, tomatoes and onions.

The interviewee

Marinella Micanti is a neonatologist, specialized in Pediatrics - Neonatology and Neonatal Pathology, at the Humanitas San Pio X Hospital. The recipes, on the other hand, are taken from the book "Ior I eat like you", by the Research Unit on health services of the maternal and child hospital , published by Terre di Mezzo.

  • self-weaning
  • self-weaning recipes
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