The poor recipes of Italian cuisine are one of those culinary heritages from preserve and enhance and in a period like this that we are experiencing, in a health emergency for the Coronavirus, represent an excellent refuge to prepare dishes with simple ingredients that we always have at home or easily available e easy to cook. Experimenting in the kitchen is not easy when the ingredients are missing, so there is only one back to the origins!
The poor recipes to be rediscovered
To prepare the classic onion omelette you will need: 3 eggs, 1 large onion, oregano, parmesan, oil, salt and black pepper.
The recipe for onion omelette is very simple indeed. The first thing to do is to peel and clean the onion, reducing it to thin wedges and then put it in a bowl and keep it aside. In another bowl, beat the eggs with the oregano, the Grana Padano, the salt and the pepper. In a pan heat 3 tablespoons of extra virgin olive oil and cook the onion first for about 4 minutes over high heat to let it dry and add the mixture with the eggs only when the onions are cooked. Then cook the omelette on a low heat for another 3/4 minutes, turn it with the help of a plate or a lid and cook it for another two minutes on the other side.
Pasta and potatoes
To prepare a tasty pasta and potatoes you will need: 250 g of mixed pasta or tubettini, 500 g of yellow potatoes, 1 onion or shallot, 2 carrots, 1 celery branch, extra virgin olive oil, salt and black pepper.
First you have to peel the potatoes. Then prepare a stir-fry with extra virgin olive oil and celery, carrots and onion minced with a knife. Someone uses the shallot instead of the onion, but it depends a lot on the taste you want to give to the dish.
Add the potatoes cut into small cubes and brown them for a couple of minutes. Then cover with plenty of water and bring to a boil. Add the pasta (fingering, tubes or mixed pasta) and cook it for the time indicated on the package.
If necessary, add more boiling water. Season with salt and pepper and serve with plenty of ground black pepper and a drizzle of oil.
To prepare i passatelli, poor recipe from the province of Pesaro and Urbino, part of the province of Perugia and Emilia-Romagna, you will need: 120 g white breadcrumbs, stale, grated, 120 g grated parmesan, 30 g ox marrow, 3 eggs, a lemon, 1 l of excellent meat broth, salt, nutmeg.
Shell the eggs in a large bowl, beat them by adding the grated cheese, the bread and the ox marrow. Mix all the ingredients perfectly to obtain a homogeneous mixture, then flavor it with a grated nutmeg, a pinch of salt and the yellow zest of a lemon, grated. Put a saucepan with the broth on the fire and bring it to a boil. Place the special iron for the passatelli on the mixture: exerting pressure on the tool handles, you will have to form many small cylinders that you will gradually dip into the boiling broth: as soon as the passatelli emerge on the surface, remove the saucepan from the heat, transfer the soup to a tureen and serve.
There tomato soup is a poor recipe very famous in Tuscany, to prepare it you will need: 1 kg of ripe tomato pulp, 200 g Tuscan bread, 3 cloves of garlic, basil, extra virgin olive oil, salt and pepper.
Fry the garlic and a large bunch of chopped basil in the oil until they start sizzling. Add the tomato pulp mashed with a fork and season with salt and pepper. Cook over moderate heat for about 20 minutes. Add the sliced bread, cover everything with hot water and leave to flavor for a few minutes, then turn off, leave to rest, covered, for an hour. Before serving, stir vigorously to undo the bread and eventually heat the gruel.
Bread and chocolate cake
You need 125 g of sugar, 125 g of 50% dark chocolate, 125 g of butter, 125 g of breadcrumbs, 2 eggs, icing sugar.
Beat 2 yolks with 65 g of sugar, then add the breadcrumbs; also add the chocolate, melted in a bain-marie together with the butter, and mix. Beat the egg whites with 60 g of sugar until stiff. Gently add the breadcrumbs and chocolate mixture. Pour the mixture into a low cake tin covered with parchment paper and bake at 180 ° C for 30-35 '. Sprinkle with icing sugar before serving.