A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
grated pecorino Romano cheese
You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand.
This quick bread recipe, excerpted from Carla Bartolucci’s cookbook, Einkorn: Recipes for Nature’s Original Wheat, has antipasto flavors tucked inside—olives, salami, ham, and specialty cheeses—and can be served any time of the day. See Faith’s review of Einkorn to learn more about Carla and this ancient grain.