This thrifty Italian classic is a triumph of forgiveness when it comes to making the most of leftovers. Its name means reboiled – the intention being that it could be made in vast amounts, then reheated on subsequent days.
Here it’s not only a great vehicle for leftover cannellini beans, but also all manner of cooked and raw veg, and even a scrap of Parmesan rind.
In this exclusive new series for River Cottage Food Tube, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals.
His new book, ‘Love your Leftovers’ is packed with practical advice for cooking on a weekly basis with leftovers in mind – helping to save money and avoid waste.
With recipes for transforming leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; and spare eggs into Hazelnut remoulade and easy Macarons, this is the ultimate companion for everyone’s kitchen.