ADVERTISEMENT
Introduction
There’s something truly magical about the way grandmothers cook. Their recipes are more than just meals—they are stories passed down through generations, full of love, tradition, and unforgettable flavors. My grandma has a special routine: every three days, she prepares these three classic Italian dishes—Ribollita, Pasta e Fagioli, and Frittata di Pasta. Each one is simple, nourishing, and packed with authentic Italian taste. Today, I’m sharing these treasured recipes with you, so you, too, can experience the warmth of a homemade Italian meal.
1. Ribollita – Tuscan Bread and Vegetable Soup
A classic peasant dish from Tuscany, Ribollita means "reboiled" and is traditionally made with leftover bread, beans, and vegetables. The flavors deepen overnight, making it even better the next day!
Ingredients:
2 cups stale bread, torn into pieces
1 can (15 oz) cannellini beans, drained and rinsed
1 bunch kale, chopped (or cabbage)
1 carrot, diced
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp dried thyme (or fresh rosemary)
Directions:
Heat olive oil in a large pot over medium heat. Add onion, carrot, and garlic, cooking until softened.
Stir in the diced tomatoes, kale, and thyme. Cook for 5 minutes.
Add the cannellini beans and vegetable broth. Let it simmer for 20 minutes.
Stir in the torn bread, season with salt and pepper, and let it thicken.
Serve warm, drizzled with extra virgin olive oil.
Serving and Storage Tips:
Serve Ribollita hot with extra toasted bread on the side.
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove for best results.
Variations:
Add pancetta for a smoky flavor.
Swap kale for spinach if preferred.
Use chicken broth instead of vegetable broth for a richer taste.
2. Pasta e Fagioli – Hearty Italian Pasta and Bean Soup
This beloved Italian comfort food is rich in protein, fiber, and flavor, making it a perfect meal for any day.
Ingredients:
1 ½ cups small pasta (ditalini or elbow macaroni)
1 can (15 oz) cannellini beans, drained and rinsed
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 can (14 oz) crushed tomatoes
4 cups vegetable broth
½ tsp dried oregano
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
Fresh parsley and grated Parmesan for garnish
Directions:
Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
Add crushed tomatoes, beans, oregano, salt, and pepper. Stir well.
Pour in vegetable broth and bring to a gentle boil.
Add the pasta and cook until al dente, stirring occasionally.
Adjust seasoning and serve hot, garnished with fresh parsley and Parmesan.
Serving and Storage Tips:
Serve with crusty bread for a complete meal.
Store in the fridge for up to 3 days. Add extra broth when reheating, as pasta may absorb liquid.
Variations:
Add chopped pancetta or bacon for extra depth.
Use chickpeas instead of cannellini beans for a different twist.
Make it creamy by stirring in a splash of heavy cream at the end.
3. Frittata di Pasta – Crispy Pasta Omelet
This genius dish transforms leftover pasta into a crispy, cheesy frittata. It’s quick, delicious, and perfect for any meal of the day!
Ingredients:
2 cups cooked pasta (any kind, preferably with sauce)
4 eggs
½ cup grated Parmesan cheese
½ cup shredded mozzarella (optional)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried basil or oregano
Directions:
In a bowl, whisk the eggs with Parmesan, salt, pepper, and herbs.
Add the cooked pasta and toss to coat evenly.
Heat olive oil in a non-stick pan over medium heat.
Pour the pasta mixture into the pan, spreading it evenly.
Cook for about 5 minutes until the bottom is golden brown.
Flip carefully or slide it onto a plate and invert back into the pan.
Cook for another 3-4 minutes until fully set.
Slice and serve warm.
Serving and Storage Tips:
Enjoy hot or at room temperature, served with a fresh salad.
Store leftovers in the fridge for up to 2 days. Reheat in a pan for the best texture.
Variations:
ADVERTISEMENT
