Our refrigerator has a lot of odds and ends. For instance: cold brewed dashi, hand-crushed tomato sauce from pizza night, slices of hot and sweet sausage, an extra cooked burger with onions, half a can of artichoke hearts, a chunk of mortadella, and a bag of fresh but not juicy green beans. I combined everything in a large pot and added soy sauce, chili paste, and salt from our pantry. I cooked the mixture on medium-low heat for an hour, allowing the beans to become tender and the collection of ingredients to combine. Upon reflection, I realized that I made a refrigerator minestrone. The only element missing was the pasta. Thankfully, I thought that through and had a thick fusilli to serve the braised beans on top of. I have never understood minestrone as a soup. But as a pasta sauce, I am all in.
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