Autumn Lasagna with vegetable scraps and Parmigiano Reggiano rinds ragù
It's a delicious vegetarian recipe that can be made all year long with different vegetables in season and lots of creativity.
"This is a great recipe to use up any herbs you might have lying around. You can use any herbs you want to use up here such as basil, rosemary, thyme, parsley, mint, tarragon or chives."
Refettorio Made in Cloister
Pasta alla carboCarbonara linguini with peas and cuttlefish quinto quarto'
This version of Carbonara becomes unique with the addition of a few special ingredients and the use of a pasta shape that represents Naples: linguini."
Parmentier de viande
"A recipe that I often make at the refettorio because it allows you to mix several leftover meat (pork, poultry, beef, duck ...).
The recipe can be adapted with other vegetables (butternut, pumpkin, carrot, turnip, Jerusalem artichoke ...) and as with the meat, you can mix several vegetables."
Clio's Sardines and tomato pasta
“Tinned sardines are an ingredient that most people have in their cupboards- very nutritious & economical. The sauce uses few ingredients & takes a couple of minutes to make, perfect for when you’re short of time”
Clio, Chef at Refettorio Felix
Solene’s Crab with crunchy vegetables and Corsican lemon bisque
According to their guests, food at Refettorio Paris is “art on a plate”. The two talented chefs who work in the kitchen of La Madeleine have indeed a way of turning surplus food into delicious works of art, which restore people’s bodies and souls.
Refettorio Made in Cloister
Sabrina's meatballs with tomato sauce
At Refettorio Made in Cloister in Naples, the value of hospitality comes in many forms and sometimes even in the shape of delicious meatballs that the project delivers to people and families in need from the community.
Pasta alla carbonara
This traditional 'pasta alla carbonara' recipe comes from Pasquale, chef of Refettorio Antoniano, who prepares delicious and nutritious pasta dishes for families with children in Bologna.
Chef Maryam, from Hot Bread Kitchen Chef Collective, shared a recipe that speaks about her origins and reminds her of when she used to cook it with her mom.
Rodrigo’s Ravioli with sweet banana peel filling
Rodrigo Sardinha, one of the chefs at Refettorio Gastromotiva, shows us a creative way to give value to one of the most wasted ingredients in Brazil: banana peels.
Andrea’s Spring vegetable risotto
Wonky zucchini, overripe cauliflowers and wrinkled peppers are the unsuspecting ingredients of this colourful risotto prepared by Andrea, the young assistant chef at Refettorio Ghirlandina in Modena. In-season vegetables that would have otherwise been wasted, were turned into a creamy risotto for the guests of the project.
Massimo's Bread is Gold
Realized during one of the first services at Refettorio Ambrosiano, Bread is Gold is much more than a recipe, it’s an ode to undervalued ingredients. It’s Food for Soul’s starting point, what we think of when we are asked why Cooking is An Act of Love.
Refettorio Mérida Yucatecan fried pumpkin
"Fried pumpkin is a dish that is part of the traditional options of every Yucatecan mother, the taste, smell and texture emanate the memory of the mothers and the whole family sharing a meal together."
Johnny’s Turmeric bread
Refettorio Antoniano is a special place for the many families with children who enjoy the Monday evening service. Thanks to them, the space has become a welcoming shelter not only for the body, but for the soul.
Cleo’s Raw Peanut Chocolate Slice
Do you ever crave a sweet but healthy snack? Then this recipe is going to be perfect for you! Follow Cleo’s steps to make the perfect Raw Peanut Chocolate Slice, a delicious dessert that the Head Chef of Refettorio Felix prepared for the guests using only surplus ingredients.