I love Cucina povera* - Beetroot risotto with cilantro oil and cabbage and cheese frittata.

Beetroot risotto with cilantro oil and cabbage and cheese frittata.

Sounds very posh doesn’t it?

Well, look again. The frittata was made with drained leftovers from yesterday’s cabbage soup. I added two eggs, a cup of cheese in cubes (any cheese will do), a handful of chopped chives (any fresh herb will do) and voilà! The risotto was made with the water in which I cooked beetroots (I usually save this water and freeze it in an ice cube tray). The result is a nice pink colour and a wonderful aroma. The cilantro oil is something I prepare once a month (Two bunches of fresh cilantro, garlic, salt and olive oil. Mix in a blender until smooth. Keep in the fridge)

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