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Introduction:
While cleaning out my grandfather’s house, we stumbled upon an old, worn cookbook tucked away in a drawer. It wasn’t filled with glossy photos or fancy techniques, but rather simple, comforting recipes. What stood out were the dishes inspired by Cucina Povera, the heart of Italian home cooking. These meals—rooted in tradition and crafted with humble ingredients—showed us how our ancestors used creativity and care to transform everyday items into unforgettable dishes. From hearty soups to filling pasta, these recipes have stood the test of time, and now we’re bringing them back to life.
Recipes Featured:
Ribollita (Tuscan Vegetable and Bread Soup)
Pasta e Fagioli (Pasta and Beans)
Frittata di Pasta (Pasta Frittata)
Ingredients:
Ribollita (Tuscan Vegetable and Bread Soup)
4 cups vegetable broth
3 cups chopped kale (or cavolo nero, if available)
1 can cannellini beans, drained
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups stale bread, torn into pieces
Olive oil
Salt and pepper to taste
Fresh rosemary (optional)
Pasta e Fagioli (Pasta and Beans)
1 can cannellini beans, drained
200g small pasta (e.g., ditalini or elbow macaroni)
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 can crushed tomatoes
1 liter vegetable broth
Fresh basil (optional)
Salt and pepper to taste
Frittata di Pasta (Pasta Frittata)
3 eggs
2 cups leftover pasta (preferably with sauce)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil for frying
Fresh parsley for garnish (optional)
Directions:
Ribollita (Tuscan Vegetable and Bread Soup)
In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Cook until softened, about 5-7 minutes.
Add vegetable broth, beans, and kale. Simmer for 20 minutes, stirring occasionally.
Add stale bread pieces and continue to simmer for another 15 minutes until the bread has absorbed the broth and softened.
Season with salt, pepper, and rosemary. Serve hot with a drizzle of olive oil.
Pasta e Fagioli (Pasta and Beans)
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant, about 2 minutes.
Add crushed tomatoes and vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.
Add the beans and pasta, cooking until the pasta is al dente, about 10 minutes.
Season with salt, pepper, and fresh basil. Serve hot with a sprinkle of Parmesan cheese.
Frittata di Pasta (Pasta Frittata)
Beat eggs in a bowl with salt, pepper, and Parmesan.
In a skillet, heat olive oil over medium heat. Add the leftover pasta and spread it evenly in the pan.
Pour the egg mixture over the pasta, cooking until the edges begin to set, about 5 minutes.
Flip the frittata carefully to cook the other side, about 3-4 minutes.
Garnish with parsley and serve warm.
Serving and Storage Tips:
Ribollita is even better the next day, so feel free to make it ahead of time. Store it in an airtight container in the fridge for up to 3 days.
Pasta e Fagioli can also be stored for a couple of days in the fridge. Reheat gently on the stove or in the microwave.
Frittata di Pasta is great as a leftover lunch. Keep it in the fridge for up to 2 days. It's delicious hot or cold!
Variations:
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