Ribollita is a well-known Tuscan soup, entwined with the history of Italian peasants of the Middle Ages. Literally ‘reboiled’, original ribollita recipes would have consisted of a reheated minestrone, imbued with stale bread for sustenance and bulk. What you’re looking at is frugal Italian cuisine at its origins.
We’re through the woods; spring has well and truly sprung. A cursory glance through the window to my left yields sunshine aplenty, the light blue of the sky etched temporarily onto my retina. Celebrating the best of the winter remnants and the lighter dishes brought by the oncoming spring, my recipe for Cavolo Nero with Pasta and Almonds makes an excellent addition to any early year repertoire.
Winter is all about simple, comfort eating. But that doesn’t mean every meal should be a stew. Tagliatelle Primavera (literally ‘spring’, but we’ll ignore that bit) is a simple, one-pot pasta dish, perfect for the early year. Weekends especially.
A variety of edible thistle, the Artichoke is one of the real joys of summer in both flavour and fragrance. Though cultivated in Britain – particularly in the South – the heartland of the Globe Artichoke is the Mediterranean, where it grows wild and in prodigious quantity. Indeed, the artichoke is best known for its use in Italian cuisine. But before we get onto all of the clever things that can be done with artichoke hearts, let me show you how to prepare the vegetable and enjoy its meaty leaves.
If you’ve been cycling or walking through forest recently you may have picked up an often quite strong scent of garlic in the air. In season between late winter and spring, wild garlic (also, ramsons or bear’s garlic) grows in prodigious quantity in damp, deciduous woodland. It can be identified not only by its garlic-like scent, but also by its distinctive lush green leaves and pretty white petals. If you can get your hands on some, and I’d be surprised if there isn’t any nearby, then it has many culinary applications, chief among which is Wild Garlic Pesto.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.