HUNGRY GERALD

When there’s leftover roast beef on a restaurant dinner menu it will turn up the next day as part of a roast beef hash (Keen’s in New York serves the ultimate hash). Thrifty use of ingredients. BSK adopts this philosophy in BSK suppers and lunches in HG/BSK’s Central Falls, RI.,loft. Here’s some things BSK can do with a fridge full of wilted greens and superannuated vegetables plus two cans of Cannellini beans. First, there’s “Green Soup”—BSK cooks the fridge contents in chicken stock and adds chopped onions, garlic, olive oil and a host of herbs and spices. When sufficiently softened, this is pureed with an immersion blender. Heat is turned to simmer and BSK adds the beans. This is a spicy (Aleppo pepper) soup that is the essence of comfort. The other can of beans is used in many yummy dishes crafted by BSK. The best is Pasta e Fagioli–a small shaped pasta (Ditalini,Orecciette, Orzo) is cooked. in another pot, leaves of escarole are boiled. In a saucepan, ol/ive oil, chopped onions, garlic and celery are cooked to make a savory sofrito. Drained pasta and chopped escarole are added to the pan–plus a can of drained beans. Before serving, the dish gets a splash of olive oil and a sprinkle of red pepper flakes . (This was a favorite dish of the late, great Fiorello LaGuardia, Mayor of New York, who called the dish “Pastafzoole”, New York Italian dialect). Do like the “Little Flower”–dust helping with grated parmesan or romano–and eat with gusto and glasses of Salice Salentino.