My Mom’s “Cooked Salad”

I am in Fiesole.
I came to check out my crumbling little Pink House, trying to get it ready for my girls to come spend the summer.
It has been raining heavily for the past month, and I have water puddles appearing in every room: the roof has never been renovated, and it has finally started giving up…completely. Wood beams are cracked, cotto tiles are sliding down, and it got to the point where it has finally become a dangerous living.
But, the food is good, there is plenty of wine, and my 500 years old fireplace would make anybody forget of the existence of flat lcd televisions…I could spend hours just staring at it.
Something happened that I felt I had to share…now that Depression Cooking is Hip…such a strange trend this one; the wife told me that Rachel Ray was last night on Letterman presenting some super cheap recipes herself.
Well, my mom is doing the same. There is no need to show you the preparation for this dish; if you follow the Tuscan Gun, this recipe is a breeze…if you’re new to Poor Farmer’s cooking, just scoop a bit around our episodes and you’ll get it together in a snap. Ribollita and Pappa al Pomodoro are the core of this philosophy.

Insalata Cotta (Cooked Salad)

Serves: 4
Prep Time: 10 min.
Cook Time: 30 min.

Ingredients:
1 bag of old salad, or 2 half bags, or whatever wet leftover you have avail…catch it before it hits the garbage!
1/2 Onion

2 Celery Stocks
1 Carrot
1 Potato
3 Slices of Stale Whole Wheat Bread
1 Cup of Water
1/2 Organic Vegetable Bullion
Salt, Pepper and Extra Virgin Olive Oil

How To:
Chop Onion, Carrot and Celery and saute` in about 3 tablespoons of Olive Oil.
Add the Salad and let reduce over medium heat for 5 minutes, then add the Water and the Bullion ad bring to a boil.
After about 10 minutes add the Stale Bread and turn off the stove. Wait for a few minutes for the bread to absorb all the liquid, then give it another push on a medium flame for another 15 minutes.
Let rest for a few minutes to cool off, and serve dressed with Salt Pepper and Extra Virgin Olive Oil.
Don’t make garbage…cook it! You will feed 4 with less than one buck! This would be a smart investment.
Buon appetito!!!
Gabriele