Some dishes are better a day later. A vegetable stew, for example. Or a pork roast.
My father-in-law used to say, “Non buttiamo via niente.” We don’t throw anything away. I think of him when I make a soup or a rice dish, or when I have sat down to a bowl of ribollita in Florence, a soup that is not really a re-boiled dish, but its origins must have been that–leftover bread, leftover beans, leftover chard and kale. Put them together and what to do get? Something delicious. And the pleasure of economy. Waste not, want not. Non buttiamo via niente. Continue reading