CREATIVITY IS KEY
What’s hiding in plain sight? Pasta? Eggs? Bread? Anything edible is up for discussion. Italians have long worked wonders with loaves of bread (even rock-hard ones). Ribollita, a bread-based soup, and panzanella, a bread-based salad, are recipe ideas worth committing to memory. Eggs are, well, golden: they last at least three weeks after purchase in the fridge (often much longer) and can do almost anything. Boil them for salads or drape a fried one over roasted vegetables. Fold vegies or cheese into an omelette, or scramble over toast. Pasta is another miracle worker.
Add it to soups, or toss leftovers with a beaten egg and grated cheese then bake at 180˚C until set and golden on top. Dig in!