Cooked water made me laugh and then reminded me of stone soup. Stale bread is handy in so many ways. I like the toasted crumbs substituting for cheese sprinkles.
I agree with you Susan! Cooked water is as funny in English as it is in Italian. The name leaves no doubt: the pot was empty. However, I am a solid eater of bread and it hardly ever turns stale at home. Sometimes I have to put it aside on purpose! Buona giornata, m.
A beautifully written article on an extremely important topic Monica. I've spent 30 years working in the corporate sustainability reporting space with a focus /passion on waste elimination. It's all gotten so geopolitical, complex and overwhelming at the global scale. Returning to the essentials, the quotidian practices available to the individual, we find opportunity, agency and hope. ... also ... great recipe. I play a lot with vegan food options and look forward to trying this one.
Ciao Jennifer, global failure should not stop the grassroots movement of people hoping and trying to do better than institutions and, at least, save the world! I grew up with a grandmother born and raised in the countryside. There was respect for food, plants, and animals. My grandmother used to say that you don't deserve the best bite if you are not ready to eat all parts of the sacrificed animals. I'm sure you understand what I mean. I hope you will like the recipe, thank you for sharing, a hug
I just loved reading every word of this, Monica. So evocative, I can see the places about which you write. I often think of the carelessness with which we use share humble recipes these days, without much serious thought to the places and circumstances from which these recipes sprang. I appreciate your perspective.
Thank you, Domenica, for grasping my point of view. Today, we celebrate humble recipes enriched with flavors and seasonings that, quite simply, we once would not have eaten. It's right to honor them again but without forgetting how humble they were. w la buona cucina, x
Cooked water made me laugh and then reminded me of stone soup. Stale bread is handy in so many ways. I like the toasted crumbs substituting for cheese sprinkles.
I agree with you Susan! Cooked water is as funny in English as it is in Italian. The name leaves no doubt: the pot was empty. However, I am a solid eater of bread and it hardly ever turns stale at home. Sometimes I have to put it aside on purpose! Buona giornata, m.
I just used some seasoned bread crumbs that I keep in the fridge. It topped a pasta with cherry tomatoes dish.
I love that use of breadcrumb. I often make a very simple baked pasta using only béchamel, Parmigiano and breadcrumbs: so simple so good!
Thank you for this beautiful story. I hope the wise lesson that we have to be “careful” and “thankful for our bread will be wide
I was not finished🫣…will be wide spread!! Thanks again and i will be eaten this soup tonight!
Apologies, I had not seen your comment. Thank you for your words. Food is precious, we home cooks have a great responsibility to fight food waste!
A beautifully written article on an extremely important topic Monica. I've spent 30 years working in the corporate sustainability reporting space with a focus /passion on waste elimination. It's all gotten so geopolitical, complex and overwhelming at the global scale. Returning to the essentials, the quotidian practices available to the individual, we find opportunity, agency and hope. ... also ... great recipe. I play a lot with vegan food options and look forward to trying this one.
Ciao Jennifer, global failure should not stop the grassroots movement of people hoping and trying to do better than institutions and, at least, save the world! I grew up with a grandmother born and raised in the countryside. There was respect for food, plants, and animals. My grandmother used to say that you don't deserve the best bite if you are not ready to eat all parts of the sacrificed animals. I'm sure you understand what I mean. I hope you will like the recipe, thank you for sharing, a hug
I just loved reading every word of this, Monica. So evocative, I can see the places about which you write. I often think of the carelessness with which we use share humble recipes these days, without much serious thought to the places and circumstances from which these recipes sprang. I appreciate your perspective.
Thank you, Domenica, for grasping my point of view. Today, we celebrate humble recipes enriched with flavors and seasonings that, quite simply, we once would not have eaten. It's right to honor them again but without forgetting how humble they were. w la buona cucina, x