Tips for Cooking Well for Less from the Home of 'Cucina Povera'

Danilo Cortellini

Finding cheaper ways to prepare delicious, nutritious food is very much on our minds this winter. Whilst Italy is recognised far and wide for its excellent cuisine, the country has 'Cucina Povera',  'peasant cooking' to thank for a many of its celebrated dishes. Which will be ideal for this Christmas.

Even today, much authentic Italian food is made using simple, seasonal ingredients with techniques and recipes passed down through the generations.

Danilo Cortellini, author, founder of Tiramisoo Events and former head chef at the Italian Embassy in London, grew up in humble and rural surroundings and bases much of his cooking style on all that he learnt from his upbringing. Here he shares some simple, cost effective ways to make the most of your ingredients and keep the shopping bills down this winter.

Buy in the staples

Says Danilo: "Every Italian kitchen has plenty of olive oil, dried pasta, fresh pasta and risotto rice. I always have a piece of hard Italian cheese such as Grana Padano in my fridge, which can be used so many ways once you have learned how it works in recipes, not just grated over pasta. It keeps well for weeks in the fridge without changing flavour or texture.

"I always recommend storing in a sous vide bag or covering with cling film as you don't want the cheese to oxidate. Think of it as a seasoning rather than an ingredient and you'll find it elevates so many dishes and reduces the need for salt!"

Plan your meals before you shop

"Be sure to plan your meals for at least several days ahead before you go shopping to avoid buying too much and then having to throw food away.

"Organise a fridge and cupboard raid meals with your friends, partner or family - take all the ingredients that you haven't used in a while or that are at risk of being thrown away and collectively agree what you're going to cook in the coming days. This is a great improv activity that stimulates both your creativity, saving money and doing your bit for the planet at the same time."

Learn some new techniques

"Pickling, freezing, curing, and other preserving techniques might sound tedious but they can all be easily mastered. Learning these skills not only boosts your cooking confidence but helps your ingredients go much further.  With the right jars and wrapping you can even use your new skills to create personalised and thrifty Christmas gifts."

Create dishes with fewer ingredients

He added: "Basil and lemon are hugely popular ingredients in Italy - they add sweetness and acidity to a wide range of dishes. I recommend growing your own basil on your windowsill (outdoors and indoors) which is cheaper and involves less packaging than buying from the supermarket every week.  A cheap and easy family meal is my bucatini cacio-e-pepe with Grana Padano, lemon and basil. and you can add extra lemon, basil, pepper or Grana Padano to taste.

Use the parts you might have previously thrown away

"Whilst I wouldn't recommend eating wax or cheese cloth, most cheeses have rinds that are perfectly edible and that can be a great addition to many dishes. I always use Grana Padano rinds in stocks and sauces and they are a treat in this delicious and nutritious Grana Padano, Spelt and Broad bean soup.

"A more unusual way to use the rind would be to make puffed bites into the microwave. Simply dry your piece of rind with a clean cloth, place it in a dish on a piece of parchment with the rind facing up and bake at maximum power for about 2 minutes to watch the magic happen. Use as a crouton or follow this delicious canapé recipe."

To learn more please visit https://www.granapadano.it.