The Weekly 5: Cucina povera

Cabbage, beans, and other inexpensive MVP's.

Hi friends,

Are you familiar with the term “peasant food”? Essentially, it refers to dishes made with inexpensive ingredients that were once mainly eaten by, well, peasants. (It sounds much better in Italian: cucina povera.)

Peasant food recipes are often one-pot meals and have a cozy, grounding feeling to them, which is, I suspect, why so many of them have withstood the test of time.

I was thinking about this category of comfort food while working on this week’s cabbage rolls recipe, so below, five more peasant foods to try for dinner this week…

1. Creamy Polenta with Mushroom Ragù

This creamy polenta relies on coconut milk and miso for its rich taste - instead of the more typical cream, butter, and/or cheese.

2. Classic Pea Soup

Mirepoix (onion + carrots + celery), dried spices, and garlic - plus about an hour of gentle simmering - turn basic split peas intro something extraordinary.

3. Vegan Cassoulet

A beloved peasant food hailing from France, my version does away with the meaty bits in favor of roasted vegetables.

4. Peppery Cabbage Pasta

Inspired by Polish haluski, this cozy pasta has just 4 ingredients (outside of oil, salt, and pepper).

5. Mujadara (Brown Rice and Lentils with Fried Onions)

Brown rice, lentils, and onions aren’t much on their own, but together they make up a divine, centuries-old Middle Eastern dish.

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