I’ve got a ton of leftover bread from a friend’s son’s wedding in the freezer. Most of it has been made into different styles of bread pudding. I love experimenting with both savory and sweet versions!
Cucina Povera speaks to this world of social media posting food too or just the sad choices made by troubled times and what was at the table, my interview with Karima-Moyer Nocchi explains this in her fantastic book chewing the fat.
We also get three or four meals out of a rotisserie chicken (or home-roasted chicken), the last being some kind of soup, often with a handful of acini di pepe...but a ribollita is also a nice possibility! Woud love to see what Cucina Povera has to suggest.
My favorite is another Tuscan soup- Ribollita. It’s a bean soup with leftover bread
Would love to have a copy of Cucina Povera, love its premise, of using what we have.
Love a panzanella! Throw in some shrimp and what a great summer salad.
My favorite is also to make Ribollita. I first had this soup on a visit to Lucca.
I’ve got a ton of leftover bread from a friend’s son’s wedding in the freezer. Most of it has been made into different styles of bread pudding. I love experimenting with both savory and sweet versions!
French toast is a favorite way to use day-old (or more) bread.
Nachos- sometimes with a crumb crust.
Cucina Povera speaks to this world of social media posting food too or just the sad choices made by troubled times and what was at the table, my interview with Karima-Moyer Nocchi explains this in her fantastic book chewing the fat.
We also get three or four meals out of a rotisserie chicken (or home-roasted chicken), the last being some kind of soup, often with a handful of acini di pepe...but a ribollita is also a nice possibility! Woud love to see what Cucina Povera has to suggest.
Sometimes I use leftover bread to top baked mac and cheese
My fave is a garlic soup, also w stale bread. I had it the first time in Astoria while walking the Camino. It was amazing!
My favorite leftover meal is strata. Cheesy, bready, eggy, sausagey goodness.
Looking forward to tomato season!
Another vote for panzanella. I was making a ton of it last summer when tomatoes were at their peak. Would love to have a copy of Giulia's book!
Wow . . . "not meat balls" for the vegetarian . . . love it!
I’m so so happy you are giving away a copy of Cucina Povera, and so happy to see pappa al pomodoro on here, as this is my favourite comfort food!