Tips for recycling Christmas food, to prepare tasty and new dishes with leftovers. Because nothing is thrown away!
If you have not been good enough to get rid of the leftovers from Christmas lunches and dinners, giving your guests small packages filled with all the delicacies cooked, then you will have to invent how to revisit those dishes, to avoid eating the same things for several days. We suggest some ideas for recycling Christmas food. Take note.
Parmesan and lentil waffles
If you have cooked legumes as an accompaniment to meats, you can reuse them as a filling for parmesan cheese wafers that you will prepare by melting a spoonful of cheese in a hot pot and shaping the wafer over an overturned glass. Heat the legumes, fill the waffles and serve as an appetizer.
Cotechino and courgettes
With the leftover cotechino you can prepare excellent stuffed zucchini. Just chop the slices of cotechino, combine them in a bowl with the pulp of the previously boiled courgettes, an egg and a little Parmesan cheese. Mix everything well, fill the courgettes and bake them for ten minutes in a hot oven. This way you can also prepare onions or fennel.
Stuffed paccheri
If you have cooked boiled or roasted meats, you can reduce them to minced meat and combine them in a sauté with onion and carrots, add some tomato puree and cook until you obtain a concentrated sauce. With this you can stuff boiled paccheri placed in a buttered pan, sprinkle them with grated Parmesan cheese and bake them at 180 ° for ten minutes. They will be a very appetizing first course.
Turkey in pumpkin sauce
Roast turkey or veal often does not know how to present it on the table. You can prepare meatballs or mince it to make a ragù. We suggest this tastier recipe: it is basically a sort of turkey tuna sauce, only the sauce is based on pumpkin. Then cut the meat into thin slices and in the meantime boil two tablespoons of apple cider vinegar with two tablespoons of white wine, a juniper berry and a bay leaf. Steam the peeled pumpkin, blend it in cream and add the vinegar reduction. Add 100 g of oil, salt, pepper, garnish the meat with the sauce and serve.
Fish salad with avocado
This salad is perfect to prepare with fish such as sea bass or sea bream. Cut the avocado into cubes, season with the sauce of a lemon, oil, salt and chilli. Spread some fresh baby spinach on a serving plate, add the avocado, some croutons browned in a drizzle of oil and the fish cut into small pieces. Serve lukewarm.
Salmon canapes
With the salmon you can prepare canapes, to be served as an appetizer. Blend the salmon with a fresh cheese such as robiola, add two tablespoons of cream and put the cream in the refrigerator to make it thicken. Separately, prepare the canapes with the shortcrust pastry, which you will bake at 180 ° for 12 minutes. When they are cooked, remove them from the oven, let them cool and garnish with the salmon mousse. Decorate with salmon roe, dill leaves and serve.
Of Salt cod fritters
Mix the cod with an egg and a spoonful of breadcrumbs. Form pancakes that you will pass in the breadcrumbs, then in the beaten eggs and again in the breadcrumbs. Fry the pancakes in plenty of extra virgin olive oil and when they are golden, drain and dry on absorbent paper. Serve hot on a bed of salad.
Vegetable cream
With the tortellini broth and the vegetables from the reinforced salad, you can prepare an excellent cream to be served with toasted bread croutons. Blend the previously boiled vegetables, add them to the hot broth, add two tablespoons of cream and garnish with a drizzle of extra virgin olive oil and the croutons.
Fruit jellies with mascarpone cream
A tasty way to continue enjoying mascarpone cream. Prepare a liter of fruit juice such as mandarin or orange, heat it in a pan. Before it reaches a boil, add 30 g of soaked and squeezed gelatin sheets, continue cooking until the gelatine has dissolved. Pour the juice into molds that you will put in the fridge for at least 6 hours. Turn out, serve with the mascarpone cream and serve.
Tiramisu With Pandoro
Prepare the tiramisu by soaking the pandoro slices in the coffee instead of the ladyfingers. Then mix the egg yolks with the sugar, add the mascarpone, whip the whites in very firm snow, add a spoonful of Cognac and mix everything evenly. Cover the pandoro slices with the cream and sprinkle with finely chopped almonds.
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