Lukewarm water: 1.5l
Vegetable broth: surplus of vegetables: peel of potatoes, carrots, stalks of artichokes, broccoli, spinach, chard, onion, celery and tomatoes
Large onions: 1
Carrots: 2
Agria potatoes: 4, medium
Basil leaf: A few leaves
Anchovies: 3, in oil
Parmesan cheese: rind
Stale bread: Stale bread
Fresh pasta: 280g of pasta ammesca francesca (residues of packets of pasta)
Seed oil: to taste
Extra virgin olive oil: to taste
Fine salt: to taste
Black pepper: to taste
This down-to-earth recipe is brought to you by Naples-born chef Sabrina Russo
Having enjoyed preparing lunches for her large family from a very early age, Russo is now Chef and Food Manager of the Made in Cloister Foundation and responsible for the Food for Soul Refectory project, created with Michelin-starred chef Massimo Bottura of Osteria Francescana.
"I chose a traditional Neapolitan dish made mainly with leftovers," she explains. "This version uses vegetable peels and stems, leftover pasta, parmesan cheese rind and stale bread."
How to make Sabrina Russo's leftover pasta and potatoes recipe
For the broth: bring the water with the vegetables to the boil in a tall saucepan and cook for 20 minutes.
Peel potatoes and carrots, keep the peels separately in water and ice.
Fry the parmesan rind, anchovies, onion and carrot cut into cubes in a pan with extra virgin olive oil. When golden, add the roughly chopped potatoes and a few basil leaves. After a few minutes, cover everything by 2cm with the filtered broth, add salt and cook for 30 minutes.
Cut the stale bread into pieces and spread it on a pan with baking paper. Brush it with oil and salt and bake it at 180°C for 20 minutes.
In a pan, heat the seed oil and fry the peels of potatoes and carrots previously dried with a cotton cloth.
When the potatoes are soft, drop the pasta and turn continuously until it is cooked through. Let it rest for a few minutes and then serve.
Serve with toast crumble, vegetable peel chips and a sprinkling of pepper.
