Moroccan Pizza
One day a pot of simmered and marinated vegetables, the next day a cold gazpacho soup, then finally a luscious pizza topping…it’s just a few days in the life of a leftover. It’s like kitchen magic!
Remember the Moroccan caponata? I’d made such a big batch that I wound up freezing a bowl of it. When I defrosted it, I threw it into the blender and turned it into bright, fresh gazpacho. When I served it to the same person who’d sampled it as caponata, she absolutely loved it–and couldn’t believe it when I told her its secret origins. “But it tastes totally different now!” she said. Isn’t it amazing what texture can do for the tastebuds?
But that wasn’t the end of the caponata–two days after the cross-cuisine gazpacho, I topped a half a pita with the remaining gazpacho, added some blue cheese, and stuck it in my toaster oven for five minutes. Voilá! I had yet another dish: caponata-gazpacho Moroccan-French pizza.
In other words, a leftover with a makeover. What creative dishes do you have hanging out in your refrigerator?
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