Italy

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Pizza Dough: Vehicle for Leftovers

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Pizza Dough: Vehicle for Leftovers

Given I have an obsessive passion for everything and anything Italian, spent a month on a farm in the middle of nowhere [have a little read if you're curious...], promised more Italian recipes than I’ve actually yet delivered [please forgive me].  And somehow, ended up with a massive tub of Devi’s [Maltby St. Market regular] leftover Persian Aubergine - which I had no choice but to take home with me to save from the bin – along with a pesto from The Gay Farmer [other Maltby St. Market regular] that I’m dying to try.  Pizza dough, was the only logical upcycling solution that could do my street food leftovers justice.

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Juice Pulp Tagliatelle

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Juice Pulp Tagliatelle

If I’m honest with you, I genuinely blew myself away with this one (and trust me when I say I've never said, let alone thought that).  I'm now about to share with you the recipe that was possibly the biggest success of my small-dinner-big-ideas night: Juice Pulp Pasta. 

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Upsidedown Excess-Canned-Fruit Cake

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Upsidedown Excess-Canned-Fruit Cake

When it's cold and you're desperately looking for any reason to stay in bed... this will get you out (just long enough for you to snag yourself a slice and hop right back in... but that didn't come from me).  More importantly, the solution for the mounds of canned fruit crammed in the back of your store cupboard; accumulated over the years of Christmas dinners, French toast topping supplies and pantry stocking.

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Stale-Bread Summer Panzanella

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Stale-Bread Summer Panzanella

For a No-Waste-harping, Italian-food-obsessing, Bestover-loving-gal, discovering the secrets of Panzanella were certainly among the best things to happen to me while in Italy (hey don't judge, some people get excited about tech, I get excited about new ways to upcycle foods.  To each their own...).

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Stale Bread à la Trentina

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Stale Bread à la Trentina

Casually browsing through my newsfeed this morning, as one does, when I happened across Tasting' Table's Jonathan Sawyer's Strangolopreti alla Trentina, titled, Jonathan Sawyer's Oozy Cheese Dumplings.  Stunning cinematography, beautiful ingredients, straight forward, honest, and that jazz (meant to shazam that...).  Believe it or not (please don't judge me) that was not what sold me.  It was about a third of the way through the video when he whips a baguette out of nowhere, cracks it in half across his knee, and while grating it speaks the line "it's one of those dishes where yesterday's treasures become today's treasures".  Yup.  Sold.