here are the recycling recipes – Italian Cuisine

here are the recycling recipes


From timbale to croquettes, from fake pizza to savory pie through to spaghetti omelette: 5 ways to reuse leftover pasta and not throw food in the trash

How many times has it happened to you throw away a plate (or even more) of pasta? A real shame when you think about it waste of food and fatigue in cooking, but sometimes it happens to prepare more pasta than necessary or that someone not too hungry (especially children) leftovers. But between the belly and the garbage, there is an alternative. Or rather, us we give you five. Which idea inspires you the most? And next time, before throwing away the leftovers, think twice, you can re-cook them!

5 recipes against waste

Spaghetti Frittata

Leftover spaghetti? They can turn into a kind of omelette and become an unusual single dish. Pour the pasta into a pan with a drizzle of oil and fry for a few minutes, then pour over the beaten eggs, a little grated Parmesan cheese and a pinch of pepper. Cover and cook for about a quarter of an hour medium heat, therefore turn the original omelette and finish cooking. So if the spaghetti were with sauce, with meat sauce or in any case quite seasoned. If the pasta was white you can add, for example, pancetta, scamorza or zucchini.

Dough pizza

It looks like a pizza, but it is made of pasta. To prepare it, take the leftovers of pasta and add them to grated parmesan, pepper, basil. Then pour into a pan with a little oil, level the mixture by giving it one round shape and season the surface with slices of mozzarella, cherry tomatoes, olives and anchovies. Finally bake in the oven at 200 degrees for about ten minutes.

Savory pie with pasta

Leftover dough can also become the perfect filling for a quiche. Cut it into smaller pieces and add vegetables such as zucchini, ribs, potatoes and stringy cheeses such as provolone, fontina cheese or tofu. Pour the mixture into a pan lined with a round of puff pastry and bake!

Pasta timbale

Pasta from the day before, preferably short, combined with a little bechamel (better if homemade), all poured into a pan, covered with thinly sliced ​​mozzarella and grated parmesan and cooked in the oven at 200 degrees for a quarter of an hour: voilà your timbale of pasta! You can also make a crust timbale using the pasta brisee: here you will find the recipe.

Pasta croquettes

Leftover pasta as an aperitif? You can do it, but serve it in the form of croquettes, great as finger food. In this case, any pasta shape is fine because first of all this it should be chopped in the mixer. Add to the pasta eggs, grated cheese and breadcrumbs (just enough to give the dough more consistency), then shape the croquettes and insert a diced fontina cheese. Roll the croquettes in the breadcrumbs and fry in abundant oil.

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