Family, friends, parties, fireplace, lunches, dinners, hot teas, mountain, snow, gifts.
So many things so beautiful, that time changes its pace and passes infinitely faster than normal, of a normal work week. In the meantime though expenditure and provisions have multiplied for ten, at least. And with them the hours spent cooking, the temperature in the kitchen, the ideas every year more creative than mise en place and welcoming guests. Without to forget leftovers, which, however – as long as they are not wasted – they can become a precious resource. Because after all this run, for gifts, expenses, greetings, greetings and pre-Christmas hugs, something ready to eat on Christmas evening, if there is still some space, or in the following days, when the house – between white weeks and New Year's Eve in European capitals – it empties, is a real treat, as well as helping us to empty the refrigerator and pantry.
How to reuse the panettone (and pandoro)
We tell each year: we do not buy the panettone because during the holidays there will be many, but then we inevitably make groped, and inevitably Christmas ends but the panettone moves forward. And the same goes for pandoro. A great way to recycle it without having to eat it for breakfast until Easter Panettone's Muffin. Excellent because: they are delicious, they are prepared in a few minutes and you can keep them safely for a few days in the pantry. For 200 grams of panettone (or pandoro) you have to mix in a bowl 1 egg, 200 ml of milk (also vegetable), 75 ml of seed oil; add 250 grams of flour, the advanced and crumbled panettone, 10 grams of baking powder and finally, after mixing and mixing everything, 80 grams of chocolate chips or, if you prefer, dehydrated fruit. Bake in muffin molds for about 20 minutes at 180 degrees and here is the panettone (or pandoro) is over!
How to reuse the meat used to prepare the stock
In how many houses boils in a pot beef broth for Christmas, for the traditional capon or for the ravioli in broth of the evening of 25. When there is nothing else but a warm comfort food. But in how many houses arrived at the moment of the second one is all too satiated to appreciate it or even to eat it. This meat, definitely chosen and equally good, is perfect to be used in a variation of the traditional reinforcement salad typical of Neapolitan Christmas and ideal to eat cold in the days following Christmas for a light and fast lunch or dinner. The reinforcement salad is born exactly with this idea: It is prepared on the evening of Christmas Eve and then reinforced up to New Year's Day integrating it with the leftovers of every day. Ample space for imagination and personal taste, but traditionally the base provides cimette of cauliflower blanched, capers, pitted green and black olives, pickled gherkins cut into very thin strips; all seasoned with oil, a pinch of salt and plenty of vinegar. At this base add the meat pulp you have previously boiled, and serve at room temperature. It can be kept safely in the refrigerator in an airtight container for a few days.
How to re-use smoked salmon (or cold cuts)
Very Christmas, very Nordic, even if now perfectly integrated into the flavors of our tradition: al Christmas' Eve our tables are filled with more or less abundant platters of smoked salmon. Natural or on toasted brown bread accompanied by salted butter. The same goes for it, in a traditional and always pleasing gourmet basket or a gourmet friend who appreciates more and more food than any other brilliant idea. After slicing it, or after opening the package, the salmon must be consumed quickly, otherwise we risk that the slices in contact with the air dry and consume. A great way to give new dignity to the salmon advanced from the Christmas Eve dinner is a cake a bit 'special: very Christmas, even in form. It starts with two sheets of round puff pastry, each to be covered with fresh spreadable cheese, slices of smoked salmon, organic lemon peel, black pepper, nutmeg and dill leaves. After filling, cut each circle in half along the diameter until almost the end, intertwined the two flaps to form a semicircle and add the two semi-circles so obtained together to form a crown, bake at 180 degrees until the surface is golden.
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