Here’s one of those simple recipes that requires some time to prep, but delivers delicious bites full of everything summer. Yet, in its simplicity, it calls for great produce. … #GlutenFreeRecipe :: Cherry Tomatoes and Goat Milk Ricotta Tart
Category: Zero Waste Foodies
“I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing” ~ Marcus Samuelsson
Lunch Box :: The “Leftovers Quiche”
#glutenfree #dairyfree
Photo ©MateldaCodagnone
Zero-waste attitude is the luxury translation of “non si butta via niente”. Besides being an extremely creative process, zero-waste attitude is economically rewarding and politically correct, provided that the cook is in the right mood. Appetibilis team is always in the right cooking mood, no matter what the fridge contains. Our leftover quiche is made with “schizophrenic” ingredients: rice milk cream, gluten-free puff pastry, peas, for the healthy side; eggs, smoked bacon for the glutton part of our tastebuds. The outcome has been surprisingly good, despite of the heterogeneity of the raw materials. Yours, Lorenza … Lunch Box :: The “Leftovers Quiche”
Rabbit Leftovers Polpette… Taste better than they look!
I love testing recipes, especially the ones that require slow cooking… Last week I tried to slow roast a whole rabbit, (a bit too much for a dinner for two). No specific recipe and I didn’t bother to write down what I’ve been using, (oops). I tend to work with what I have available at home, particularly those ingredients that risk to be on their way to the wastebin. (I always manage to find a lonely carrot or a single tomato…, but this is another recipe).
Here I am with a lot of roasted rabbit, some beef-mince, half courgette, a chunk of stale bread and one egg. It’s “Polpette time!”, however the mix was a bit too soft for classic polpette, ergo I opted for a quenelle shape. And into the oven they went, 180C (about 370F), 15-20 minutes.
Polpettine di coniglio pronte per il forno… Photo: OCKstyle
Chi ha preso le due polpettine che mancano? Photo: OCKstyle
Grazie dell’invito, era tutto molto buono! Photo: OCKstyle
Delightfully yours,
Orsola CK @ Appetibilis
Inspiring source:
~ How to cook rabbit via greatbritishchefs.com
~ Oven Baking Temperatures Conversions via joyofbaking.com
Frittata di “Maccarunə Carrati”
Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino).
Notes: Aggarbato comes from the verb aggarbare and in neapolitan language it means to fix something. In this case aggarbato means “adjusted to achieve the tastiest result”
Here’s the Frittata di “Maccarunə Carrati” aka “Spaghetti alla chitarra“ with asparagus and aged pecorino cheese.
Delightfully yours,
Orsola CK @ Appetibilis
PS: #dilloinitaliano – della serie “non si butta niente”
