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Introduction
When my mother passed away, she left behind more than just memories—she left a legacy of flavors, traditions, and love. While my brother inherited her fortune, I inherited something far more valuable: her cherished recipes. These dishes, born from simple ingredients and endless care, remind me that true wealth isn’t in money, but in the meals shared with family. Today, I’m honoring her by sharing some of her favorite Italian "Cucina Povera" recipes—delicious, humble dishes that prove that the best things in life aren’t always the most expensive.
1. Ribollita (Tuscan Bread and Vegetable Soup)
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (14 oz) cannellini beans, drained
3 cups chopped kale or Swiss chard
2 cups stale bread, torn into pieces
Salt and pepper to taste
Parmesan cheese (optional, for serving)
Directions:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add diced tomatoes, vegetable broth, and cannellini beans. Simmer for 15 minutes.
Stir in kale and stale bread. Cook for another 10 minutes, allowing the bread to absorb the broth.
Season with salt and pepper to taste. Serve warm, topped with Parmesan cheese if desired.
Serving and Storage Tips:
Ribollita tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove with a splash of water to revive the texture.
Variations:
Add pancetta or bacon for extra richness.
Use spinach instead of kale for a milder flavor.
2. Pasta e Fagioli (Pasta and Beans)
Ingredients:
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) cannellini beans, drained
4 cups vegetable broth
1 cup ditalini or small pasta
1 tsp dried oregano
Salt and pepper to taste
Grated Parmesan (for garnish)
Directions:
Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
Add diced tomatoes, beans, broth, and oregano. Simmer for 10 minutes.
Add pasta and cook until tender. Season with salt and pepper.
Serve hot, garnished with Parmesan cheese.
Serving and Storage Tips:
Store in the fridge for up to 3 days. The pasta may absorb liquid, so add broth when reheating.
Variations:
Use chickpeas instead of cannellini beans for a different texture.
Add a pinch of red pepper flakes for a little heat.
3. Frittata di Pasta (Pasta Frittata)
Ingredients:
2 cups cooked pasta (leftovers work best)
4 eggs, beaten
½ cup grated Parmesan cheese
½ cup mozzarella, shredded
Salt and pepper to taste
1 tbsp olive oil
Directions:
In a bowl, mix pasta, eggs, Parmesan, mozzarella, salt, and pepper.
Heat olive oil in a pan over medium heat. Pour in the pasta mixture.
Cook for 5 minutes until the bottom is golden brown. Flip and cook for another 5 minutes.
Slice and serve warm.
Serving and Storage Tips:
Store in an airtight container in the fridge for up to 2 days.
Serve warm or at room temperature.
Variations:
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