This week on Wednesday I was reading about Massimo Bottura’s Italian upbringing: his never-throw-anything-away attitude in the kitchen and his – seasonal, humble and delicious food – and then I thought about my cooking and how I maximise how I use my produce.
On Sunday night I pan fried some chicken livers with onions, sage, a little grated nutmeg and deglazed them with red wine – simple, humble and delicious. I accompanied them with a little home made Harissa…always a staple in my fridge.
I also cleaned the outside leaves of two bunches of chicory and braised them = you know how Italians do this, in extra virgin olive oil and garlic. No chili this time because of the harissa with the livers.
It is winter in Melbourne and chicory is in season. I had two bunches, one bunch with red stalks and one all green. They taste similar, but perhaps the red tinted stalks are more bitter.
On Monday night I used the left over chicken livers and turned them into a salad.
I used the juices of the livers as a base.
I hard-boiled some eggs, made a simple mustard and extra virgin olive oil and wine vinegar dressing, used the inside, softer, lighter green leaves to make a salad.
I added a little left over beetroot and some cooked brown lentils that I had in the fridge; I like sweetness and bitterness together.
Like Bottura, I have that never-throw-anything-away attitude in the kitchen and this – seasonal, humble and delicious.
And I forgot to say – simple-easy- quick-fresh and healthy. Although I did not say that the livers and the eggs were free range, of course they were!!!
Chicory, see earlier posts:
Cicoretta con Salsiccia (Chicory with Fresh Pork Sausage)
In Praise of Seasonal Vegetables
Harissa made with fresh Chillies
HARISSA (A hot chilli condiment)
