A favorite from my Mom’s repertoire - “fried spaghetti” using yesterday’s leftover pasta and tomato sauce, lots of grated parm and crisped up in an olive oil slicked cast iron pan. Usually this was topped with toasted breadcrumbs which added some nice texture. Easy, satisfying and tasty.
My mom’s go to dinner was really fast, and really simple. It was “Noodles and Butter” - tagliatelle tossed with sweet butter, and topped with a little cheese, if there was any. We four kids never had the sense that we were getting a nothing in the cupboards meal. Somehow my mom made it seem like a very special dinner. She had the gift.
Mushroooms are a staple of my kitchen. Last week, I made a meal of sauteed mushrooms, broccoli, sliced carrots and onions along with whatever oriental sauce I had handy, and served the combo over fried rice.
Winging it for dinner usually revolves around pasta. I made homemade ravioli for a friend this weekend (thanks to your great teaching ☺️) but had leftover ricotta that I didn’t want to go to waste so I sliced up some onion and caramelized it along with some pancetta. Threw in some peas from the freezer and some ground black pepper (the only vegetable in my humble opinion that’s actually almost as good frozen as fresh). Tossed it with some penne and the leftover ricotta and grated some parmigiano reggiano on top. This always reminds me of my father - one of my favorite quick pastas he’d make me when I was a kid. ❤️
Totally agree with you on the peas. Sometimes frozen are even better than fresh. The fresh ones are perishable and turn starchy so fast, that even by the time the get to the farmers' market they can be past peak.
When I need something quick I almost always have tuna in the pantry so making a sauce with tuna, tomato sauce and capers over pasta is simple and hits the spot! ❤️
I would say the Italian preparation known as “alla mollica” is one for which, through a provincial American translation, I have the longest love for and experience with. It is pasta with bread crumbs. I first travelled to Italy 38 years ago. On that first trip I was served this dish at a friend’s Piemontese family’s home - and I was blown away by its powerful flavor from such simple ingredients. It was made doubly exciting because it reminded me of pretty much the same dish made by my Ozark “hill cookin’”grandmother who would crush saltine crackers, sauté the crumbs in butter and then toss freshly boiled and drain noodles in the crumbs.
So good and only five ingredients: crushed saltines, melted butter, salt, pepper and noodles. My travel to Northern Italy connected with the simple cooking of Southeast Missouri and I realized that modest means and amazing food made by shrewd and frugal masterful home cooks go hand in hand all around the world.
What a great story, Mitch. We are all connected through food. I've always felt that Italian cucina casareccia and Virginia country cooking were cousins: polenta/grits; prosciutto/country ham; beans & greens etc.
Breadcrumbs are never wasted! My grandmother & Mom used them for stuffing, coating and topping dishes adding flavor, texture and substance to dishes. So good!
L’arte dell’ arrangiarsi means I'm tired and hungry so its spaghetti carbonara. I always have eggs, pancetta and parmesan on hand (though I consider them luxurious staples). I can't beat this pasta for nourishment and comfort. And as I'm a half Chinese woman who was born in Italy, fried rice is a close second. The best fridge clean out quick comfort dish there ever was.
You're right: many of the ingredients that comprise cucina povera are not as inexpensive as they once were. Here in the U.S. lobster, crab, and oysters used to be considered food not fit for the rich. Now they are extremely expensive. As for fried rice, it is such good comfort food; my daughter makes it sometimes. We love it.
For me, l’arte dell’ arrangiarsi is what I’m doing now, 2 days before we leave for a 3 week vacation: I looked in the frig this morning and decided on our last night’s dinner: frittata (5 remaining eggs) fresh spring onion from Tropea, zucchine romanesche, asparagus and Parmigiano Reggiano along with an insalata mista.
Just made one of my Spring favorites from Cucina Povera: La Vignarola we enjoyed last night.
BTW, yesterday I was able to find a used copy (in excellent condition) of Giacomo Castelvetro’s cook book on Amazon.it! I can’t wait to see and read it. Thank you for mentioning it with the salad recipe.
Zucchine romanesche are my favorite. I have a hard time finding them here in Virginia. I'll be filling up on them when I'm in Italy in a few weeks. So glad you found a copy of the book. Several others also mentioned that to me. I'm happy to know it's still available. Enjoy, and buone vacanze.
This last minute dinner doesn’t have traditional Italian flavoring, rather curry. There were shrimp and scallops in the freezer, which was what we both had a taste for yesterday. I had some mushrooms, a small amount of snow peas, carrots and a couple of green onions and jasmine rice. The rice was cooked separately. Except for the snow peas, the other veg were cut up small and everything was cooked in a pan covered lightly in sunflower oil. Since the fish and the snow peas don’t take very long, they were added at the very end along with curry and some pepper. For serving, the veg-fish mixture was nestled on top of the rice.
Thank you for introducing us to Guilia. Her letters are a joy to read. I pre-ordered her Cucina Povera and read it cover to cover as soon as it arrived in April. Haven't tried her recipes yet, but a long-standing family pasta dish is on rotation frequently, especially in cooler weather. We call it "sticky cheese spaghetti." Rigatoni, mozzarella, tomato sauce (usually homemade and in my freezer), parm on top, layered in a casserole dish. In oven long enough to crisp up the top and melt the cheese. Sometimes layer in some thawed frozen spinach or zucchini when it becomes available in the garden. Thanks for all the good ideas in the comments!
Leftover cooked pasta, sauteed with olive oil, minced garlic, green olives and artichoke hearts. Just as the pasta gets crispy, transfer to a bowl and add freshly shredded pecorino romano cheese.
I can always cobble together some sort of pasta from refrigerator/freezer leftovers. Last week it was leftover pesto blanca with some smoked salmon I had in the freezer. It used things up that needed to be used and tasted wonderful!
Took out Cucina Povera from the library and love it!
I love the broad range of “soupy pastas” or “hearty soups” . . . dishes like Pasta with Peas, Pasta with Potatoes, Pasta Fazool, etc. To me, these dishes are classic cucina povera. ❤️🇮🇹
Yes, I agree. Last night we had risi e bisi (and I tossed in some spinach leaves as well). Simple, nourishing, economical, and just right for a chilly spring evening.
A favorite from my Mom’s repertoire - “fried spaghetti” using yesterday’s leftover pasta and tomato sauce, lots of grated parm and crisped up in an olive oil slicked cast iron pan. Usually this was topped with toasted breadcrumbs which added some nice texture. Easy, satisfying and tasty.
Those crunchy bits are the best!
My mom’s go to dinner was really fast, and really simple. It was “Noodles and Butter” - tagliatelle tossed with sweet butter, and topped with a little cheese, if there was any. We four kids never had the sense that we were getting a nothing in the cupboards meal. Somehow my mom made it seem like a very special dinner. She had the gift.
A true gift, Adri. Noodles and butter is comfort of the highest order.
Try throwing in a bit of plum jam as well!
Mushroooms are a staple of my kitchen. Last week, I made a meal of sauteed mushrooms, broccoli, sliced carrots and onions along with whatever oriental sauce I had handy, and served the combo over fried rice.
I could go for a bowlful of that right now...
Winging it for dinner usually revolves around pasta. I made homemade ravioli for a friend this weekend (thanks to your great teaching ☺️) but had leftover ricotta that I didn’t want to go to waste so I sliced up some onion and caramelized it along with some pancetta. Threw in some peas from the freezer and some ground black pepper (the only vegetable in my humble opinion that’s actually almost as good frozen as fresh). Tossed it with some penne and the leftover ricotta and grated some parmigiano reggiano on top. This always reminds me of my father - one of my favorite quick pastas he’d make me when I was a kid. ❤️
Totally agree with you on the peas. Sometimes frozen are even better than fresh. The fresh ones are perishable and turn starchy so fast, that even by the time the get to the farmers' market they can be past peak.
When I need something quick I almost always have tuna in the pantry so making a sauce with tuna, tomato sauce and capers over pasta is simple and hits the spot! ❤️
One of my favorite combinations.
That’s a go to for me as well in a pinch! I always add a little bit of anchovy too when I have them... 😋
I have to say pasta with peas or frittata di spaghetti is my choice of pantry dishes , but these dishes always taste luxurious & comforting to me.
Yes, they do! So good.
The art of making do...
I would say the Italian preparation known as “alla mollica” is one for which, through a provincial American translation, I have the longest love for and experience with. It is pasta with bread crumbs. I first travelled to Italy 38 years ago. On that first trip I was served this dish at a friend’s Piemontese family’s home - and I was blown away by its powerful flavor from such simple ingredients. It was made doubly exciting because it reminded me of pretty much the same dish made by my Ozark “hill cookin’”grandmother who would crush saltine crackers, sauté the crumbs in butter and then toss freshly boiled and drain noodles in the crumbs.
So good and only five ingredients: crushed saltines, melted butter, salt, pepper and noodles. My travel to Northern Italy connected with the simple cooking of Southeast Missouri and I realized that modest means and amazing food made by shrewd and frugal masterful home cooks go hand in hand all around the world.
What a great story, Mitch. We are all connected through food. I've always felt that Italian cucina casareccia and Virginia country cooking were cousins: polenta/grits; prosciutto/country ham; beans & greens etc.
Breadcrumbs are never wasted! My grandmother & Mom used them for stuffing, coating and topping dishes adding flavor, texture and substance to dishes. So good!
L’arte dell’ arrangiarsi means I'm tired and hungry so its spaghetti carbonara. I always have eggs, pancetta and parmesan on hand (though I consider them luxurious staples). I can't beat this pasta for nourishment and comfort. And as I'm a half Chinese woman who was born in Italy, fried rice is a close second. The best fridge clean out quick comfort dish there ever was.
You're right: many of the ingredients that comprise cucina povera are not as inexpensive as they once were. Here in the U.S. lobster, crab, and oysters used to be considered food not fit for the rich. Now they are extremely expensive. As for fried rice, it is such good comfort food; my daughter makes it sometimes. We love it.
For me, l’arte dell’ arrangiarsi is what I’m doing now, 2 days before we leave for a 3 week vacation: I looked in the frig this morning and decided on our last night’s dinner: frittata (5 remaining eggs) fresh spring onion from Tropea, zucchine romanesche, asparagus and Parmigiano Reggiano along with an insalata mista.
Just made one of my Spring favorites from Cucina Povera: La Vignarola we enjoyed last night.
BTW, yesterday I was able to find a used copy (in excellent condition) of Giacomo Castelvetro’s cook book on Amazon.it! I can’t wait to see and read it. Thank you for mentioning it with the salad recipe.
Zucchine romanesche are my favorite. I have a hard time finding them here in Virginia. I'll be filling up on them when I'm in Italy in a few weeks. So glad you found a copy of the book. Several others also mentioned that to me. I'm happy to know it's still available. Enjoy, and buone vacanze.
Hi,
This last minute dinner doesn’t have traditional Italian flavoring, rather curry. There were shrimp and scallops in the freezer, which was what we both had a taste for yesterday. I had some mushrooms, a small amount of snow peas, carrots and a couple of green onions and jasmine rice. The rice was cooked separately. Except for the snow peas, the other veg were cut up small and everything was cooked in a pan covered lightly in sunflower oil. Since the fish and the snow peas don’t take very long, they were added at the very end along with curry and some pepper. For serving, the veg-fish mixture was nestled on top of the rice.
Sounds lovely
Thank you for introducing us to Guilia. Her letters are a joy to read. I pre-ordered her Cucina Povera and read it cover to cover as soon as it arrived in April. Haven't tried her recipes yet, but a long-standing family pasta dish is on rotation frequently, especially in cooler weather. We call it "sticky cheese spaghetti." Rigatoni, mozzarella, tomato sauce (usually homemade and in my freezer), parm on top, layered in a casserole dish. In oven long enough to crisp up the top and melt the cheese. Sometimes layer in some thawed frozen spinach or zucchini when it becomes available in the garden. Thanks for all the good ideas in the comments!
So glad you’re enjoying Giulia’s book!
always love that my family is repeatedly amazed and excited about the meals we make out of the bounty of “nothing” 😋
That's how you know you're doing it right.
My go-to easy dish is green lentils tossed with lightly toasted walnuts and generously drizzled with olive oil.
I love the sound of this. So simple. I just bought a big container of walnuts and I always have lentils in the pantry. Thanks!
Leftover cooked pasta, sauteed with olive oil, minced garlic, green olives and artichoke hearts. Just as the pasta gets crispy, transfer to a bowl and add freshly shredded pecorino romano cheese.
Tangy and savory. Sounds delicious, Katie.
I can always cobble together some sort of pasta from refrigerator/freezer leftovers. Last week it was leftover pesto blanca with some smoked salmon I had in the freezer. It used things up that needed to be used and tasted wonderful!
Took out Cucina Povera from the library and love it!
Great that it's available at your library!
I love the broad range of “soupy pastas” or “hearty soups” . . . dishes like Pasta with Peas, Pasta with Potatoes, Pasta Fazool, etc. To me, these dishes are classic cucina povera. ❤️🇮🇹
Yes, I agree. Last night we had risi e bisi (and I tossed in some spinach leaves as well). Simple, nourishing, economical, and just right for a chilly spring evening.