Today’s leftovers are a source of inspiration tomorrow, but for many people, the word “leftovers” brings to mind something tired, forgotten, or destined for the bin.
But in my kitchen, leftovers are never a disappointment because they bring an opportunity for creativity.
There’s no food waste in my household and cooking creatively with leftovers is about respect for the ingredients.
Whenever I cook more than we can eat (which happens often), nothing goes to waste. A few spoonfuls left in the pot are eaten then and there, but I admit, that’s not always the healthiest habit! Slightly larger portions become lunch or a snack the next day. And if I have a generous amount left, I’ll either freeze it for another time, or even better transform it into something new.
I enjoy the challenge of reinvention. I have the same satisfaction when I go camping and have to make do with the limited ingredients I have.
The Easiest
The easiest ways to repurpose leftovers are by adding them into soups or making a frittata – both and adaptable and successful every time.
Another favourite trick of mine is the salade composée, a classic French “composed salad” where you layer a mix of cooked and raw ingredients. One recent version featured a bed of mixed salad leaves topped with home made mayonnaise, olives, and bits of leftover rabbit (without bones). It looked and tasted like something new entirely.
Pasta With Red Cabbage — Pasta con il Cavolo Cappuccio Rosso
on one occasion I had leftover braised red cabbage, a side dish I’d made with red onions, red wine, red vinegar, bay leaves, salt, and black pepper. (A few juniper berries or caraway seeds also.) Usually it is just eaten cold and as is the next day.
This time, I sautéed some pancetta, added the cabbage, and used it as a dressing with rye pasta. The result was earthy, savoury, and faintly sweet. It was the perfect match for the flavours of northern Italy.
Sausage and Kalette with Pasta
Leftover pork and fennel sausages were meant to end up in bread rolls, for a picnic, but a small bunch of curious-looking greens changed my mind. They were kalettes. They are a cross between kale and Brussels sprouts, with a mild, nutty flavour and frilly green leaves with red tinge.
From the web: Kalettes taste slightly nutty, milder than kale and less earthy than Brussels sprouts. Unlike kale, which has big, wide leaves, Kalettes’ leaves are small and curly with green sprouts. They are high in vitamins C and K.
I sautéed them in olive oil with garlic and fennel seeds, added a splash of red wine, and let them soften. A handful of toasted pine nuts and a sprinkle of pecorino finished the dish. Simple, hearty, and full of character. If I had some cooked cannellini I would have added those instead of the pine nuts.
The Hummus Rescue
On one occasion when friends dropped in unexpectedly, I spotted a small container of leftover hummus in the fridge, but not quite enough for everyone on its own. I spread it onto a plate, topped it with some cooked chickpeas I also had on hand, and surrounded it all with fresh greens: watercress, nasturtium leaves, red lettuce, a little spring onion, and crumbled feta.
With a quick vinaigrette, it became a vibrant, colourful and textured salad. My friends were impressed and I like it when friends are appreciate of my food.
Reinventing Chicken
Leftover chicken breasts cooked with mustard sauce became a new meal when paired with braised fennel. I simmered the fennel gently in butter, garlic, parsley, stock, and white wine until tender, then nestled the chicken back in.
I served it alongside creamy mashed parsnips and potatoes.
Reinventing Beef
In my kitchen, even a stew can be reinvented. For example, I enjoy making a slow braised beef spezzatino with bay leaves, carrots and white wine and one night I might add sautéed mushrooms in parsley and garlic to the leftover stew and serve it over soft polenta.
On another occasion I may stir in cannellini or borlotti beans sautéed in extra virgin olive oil with parsley and garlic….. and with a touch of cubed speck.
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In my household yesterday’s meal is an opportunity to be creative with whatever needs using up in the fridge.
MAKING FRITTATA Podcast with Maria Liberati