This recipe evolved from the leftover baked red mullet of a previous extravaganza. To follow the recipe without leftovers, simply start by braising or baking a mullet or similar in oil or butter, fennel slices and a little wine. Ingredients: cooked red mullet, as above. 100g paella or risotto (round grain) rice, several large bulbed …
A supper dish
This supper dish cannot be called eggplant/melanzane parmigiana, but both those items figure in the ingredients. There are beans where no beans ought to be, I have cut down on cheese, and there are no defined layers. But it tastes very like it and definitely fits into the general category of cucina povera. It is one of my favourites.
Almost blinis Now is the time to get out that jar of caviar! This started out as a way of using up pancake batter (it doesn’t keep because of the raw eggs). But now I think I prefer the salty savoury taste of blini. Good for a weekend brunch or evening snack. Ingredients: 3 parts …
Leftover spaghetti sauce
Left over lentil ragu is very accommodating. It can go under a duck breast or pork chop. But here I have used it to make spaghetti sauce: