This is one way to reuse different leftover cheeses. If you only have hard cheeses, the best solution is to grate and mix them together, then use to flavour pasta, season omelettes or make gratin dishes.
PREP: 5 MINUTES
COOK: 10 MINUTES
400g cheese (such as emmental, gorgonzola, parmesan)
30g plain flour
Olive oil, for greasing
1 garlic clove, halved
100ml dry white wine
Grated nutmeg, for sprinkling
Sea salt and black pepper
- Cut the softer cheese into small pieces and grate the hard cheese. Mix them in a bowl, add the flour and toss together.
- Grease a casserole dish with a little oil and rub with the cut side of the garlic clove. Add the wine and place over medium heat.
- Add a handful of cheese at a time to the wine, stirring until the cheese has melted and the mixture is creamy and bubbling.
- Season with salt, pepper and nutmeg. Serve with croutons for dipping.
Now buy the book
Our recipes are from The Zero Waste Cookbook by Giovanna Torrico and Amelia Wasiliev, published by Hardie Grant, price £16.99. To order a copy for £14.44 until 4 September, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.