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Women's Health Australia - - FOOD HUB -

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!

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