Recipes from the traditional Italian cibo povero cuisine are a true culinary asset – representing a tradition and culture of dishes that should be preserved and adjusted accordingly to the times – especially during such a difficult period as we are experiencing now due to the global coronavirus epidemic. These recipes – most often featuring simple ingredients you have at home with a “comfort food” feel – are an excellent way to cheer yourself up and they’re usually easy to prepare!
Traditional cibo povero recipes to rediscover
Experimenting in the kitchen is not easy when it’s hard to find certain ingredients – meaning it’s time to return to the originals. Let’s get started, shall we?
The Recipe: Onion Frittata
Ingredients:
3 eggs
1 large onion
Oregano
Grana Padano cheese
Extra-virgin olive oil
Salt and black pepper, to taste
Method:
The recipe for a classic onion frittata is really very simple. First, peel and clean the onion and thinly slice it. Transfer sliced onion to a bowl and set aside. In another bowl, beat the eggs with oregano, Grana Padano cheese, salt, and pepper. In a frying pan, heat 3 tablespoons of extra-virgin olive oil and sauté the onion for about 4 minutes on high heat until transparent. Add the egg mixture only once the onions have cooked through. Cook the frittata on low heat for another 3-4 minutes, turn it over using a plate or a lid. Cook for another two minutes on the other side. Serve warm.
The Recipe: Pasta and Potatoes
Ingredients:
9 oz mixed pasta or elbow macaroni
1 lb yellow potatoes
1 onion or shallot
2 carrots
1 celery rib
Extra-virgin olive oil
Salt and black pepper, to taste
Method:
First, peel the potatoes and cut them into small cubes. Prepare a sauté with extra-virgin olive oil, celery, carrots, and onion – all chopped with a knife. Some people use shallot instead of onion, but this depends on personal preference and the flavor you’re looking for.
Add the potatoes and brown in the pan for a couple of minutes. Cover with plenty of water and bring to a boil. Add the pasta and cook for the time indicated on the package.
If necessary, add more boiling water. Adjust salt and pepper to taste and serve with plenty of ground black pepper and a drizzle of oil.
The Recipe: Passatelli
Passatelli is a classic cibo povero recipe from the provinces of Pesaro and Urbino, an area that makes up part of the province of both Perugia and Emilia-Romagna.
Ingredients:
4 ½ oz stale, grated breadcrumbs
4 ½ oz grated parmesan cheese
1 oz ox marrow
3 eggs
1 lemon
4 cups good beef or chicken stock
Salt
Nutmeg
Method:
Whisk the eggs in a large bowl, adding the grated cheese, breadcrumbs and ox marrow. Mix all the ingredients together to perfection and flavor it with a little nutmeg, a pinch of salt and the grated rind of a lemon. Add broth to a saucepan on high heat and bring to a boil. Put a saucepan with the broth on the heat and bring it to the boil. Place the special iron for the passatelli on the mixture: by exerting pressure on the handles of the tool, you will have to form many small cylinders that you will gradually plunge into the boiling broth: as soon as the passatelli come to the surface, remove the casserole from the heat, transfer the soup into a tureen and serve.
The Recipe: Pappa al Pomodoro
Pappa al pomodoro is a special recipe of the cibo povero tradition, originating in Tuscany.
Ingredients:
Crushed pulp from 2 lb vine-ripe tomatoes
7 oz Tuscan bread
3 cloves of garlic
Basil
Extra-virgin olive oil
Salt and pepper, to taste
Method:
Fry the garlic and an abundant handful of chopped basil in oil until the garlic begins to sizzle. Add the crushed tomato pulp with a fork and season with salt and pepper. Cook over medium heat for about 20 minutes. Cut the bread in slices and add to the pan. Cover everything with hot water and let the flavors blend for a few minutes until simmering. Turn off the heat and let rest for an hour (covered). Before serving, stir vigorously to evenly distribute the bread and reheat if necessary.
The Recipe: Bread and Chocolate Cake
Ingredients:
4 ½ oz sugar
4 ½ oz 50% dark chocolate
4 ½ oz butter
4 ½ oz breadcrumbs
2 eggs
Powdered sugar
Method:
Beat 2 egg yolks with 2 ½ oz sugar. Melt chocolate in a bain-marie with butter. Add breadcrumbs and chocolate to the egg yolk-and-sugar mixture and mix until combined. Whip the egg whites with 2 ½ oz powdered sugar until stiff peaks form. Gently incorporate the breadcrumbs and chocolate mixture. Pour the mixture into a shallow cake tin covered with baking parchment. Bake at 350°F for 30-35 minutes. Sprinkle with powdered sugar before serving.