I don’t have many leftovers, because I usually cook exact portions. Sometimes I do have leftover ingredients, and I don’t like to throw away any food. One typical leftover ingredient is the stems of chard, because the leaves are used for a recipe such as these lovely pansoti and then the stems are left. From the same pansoti I also had some leftover home made ricotta, and so I decided to turn the chard stems with ricotta into a simple but nice side dish: chard stems gratin. This was easy to prepare and quite tasty. It would be more traditional in Italy to make the gratin using a besciamella (white sauce), but ricotta keeps it slightly ligther and I had used up the milk to make the ricotta. Here’s what I did.
freshly grated parmigiano reggiano
salt and freshly ground pepper
Preheat the oven to 200ºC/400ºF.
A recipe I posted two years ago was also about leftovers in a way, because I had bought a pheasant and used everything so there were no leftovers whatsoever. I smoked the breast fillets, made ravioli out of the legs, and made a stock out of the rest to use as a sauce for both the pheasant ravioli (primo piatto) and the smoked pheasant breast (secondo piatto).