Tag: advanced

Advanced ice cream? What to do in order not to waste it – Italian Cuisine

Fruit or cream, it is one of the most consumed products in summer. Here are the tips to recycle it and avoid throwing it away

The kitchen is the "kingdom" of waste. According to the data of the last Food waste report dell 'Waste Watcher observatory every year we throw more than 36 kilos of food in the bin each year. Not just vegetables, fruit, pasta, meat, fish. In summer, one of the symbolic products of this season also ends up in the dustbin: the ice cream. According to estimates, every year in Italy we trash 400 tons. To reduce waste Too Good To Go, the application that allows users to purchase a surprise selection of fresh products and dishes that have remained unsold at the end of the day and that cannot be put back on sale the next day and Grom, the chain of ice cream parlors present in many Italian cities, they launched the Magic Box Grom with a surprise selection of ice cream, biscuits, creams that can be ordered through the app. Too Good To Go and Grom have also thought of some ways to reuse leftover ice cream at home. Here are the tips to not waste even a teaspoon.

Turn the bottom of the jar into a tasty snack

How to make the snack super tasty with advanced ice cream? Just let the jar freeze well and remove it with the help of a knife until only the ice cream remains. Then, smooth the two parts and sprinkle them with grain, cream or chocolate. Finally, place the "walking" stick and enjoy it.

Use it to fill sweets

Leftover ice cream can be used to turn sweets into fresh desserts. It is ideal to give an extra touch to a banana bread, a paradise cake or a tart.

Pair it with fresh seasonal fruit

Add the ice cream to peaches, melon, watermelon, apricots. It is ideal as a snack or as a dessert after a meal on hot days. If the fruit is particularly ripe, cool it in the freezer for a few hours and, once frozen, blend it and finally, add the ice cream.

How to store advanced polenta – Italian Cuisine

Can you freeze or is the fridge better? Find out which are the best solutions not to waste the advanced one and reuse it in many recycling recipes

Difficult to regulate with the quantities of corn flour to be cooked and therefore it can happen that – despite bis and tris – the polenta leftovers. THE recycling dishes there are many of the tradition – grilled or fried polenta croutons (and then maybe even passed in sugar); polenta au gratin or mashed for example – but how to keep the polenta left to be able to prepare them?

Keep the polenta for a short time

If you think of consume it within 2-3 days, the easiest way to store polenta is in the fridge, at most it will tend to dry out slightly. There are, however, some precautions to follow. First do it cool completely. Only when it is very cold, wrap it in a clean tea towel or place it on a plate covered with a couple of sheets of kitchen paper and close with plastic wrap, better avoid aluminum. Another excellent solution is to put polenta vacuum.

Can polenta be frozen?

Nì, it depends on the use that you will make later. There polenta stored in the freezer tends to release a lot of water, risking to become shapeless and with a soft texture. The ideal method for freezing polenta is let it cool very well and cut it into slices. At this point, wrap each slice of polenta in aluminum foil and then put them in a bag for food and in the freezer (alternatively you can freeze well spaced on a tray and then put them in a bag when well frozen). Then use the polenta for prepare it au gratin or mashed, using the slices still frozen. If you want to fry or grill the leftover polenta, defrost the slices in the fridge and dry them carefully with kitchen paper before cooking them.
You can keep the polenta in the freezer for up to three months and the thawed portion must be consumed within 24 hours.

How to recycle advanced polenta: 8 easy recipes – Italian Cuisine

It often happens to prepare exaggerated quantities of polenta, especially in winter when it's cold outside and you want something that warms your heart and belly.
But then when it advances and cools, what do you do? As we always say, nothing is thrown away in the kitchen, let alone excellent polenta.
This poor dish is actually very versatile and once ready it can be adapted to many preparations, both sweet and savory.
Here are some unusual and tasty ideas for recycle the advanced polenta.

Fried polenta

The easiest recycling recipe there is. Cut into cold polenta and hardened into slices and dip it in boiling seed oil. Brown it and eat it hot like chips.

gnocchi

From a single dish like polenta to a first course. These gnocchi are prepared by whipping 300 gr of cold advanced polenta with 1 egg yolk, 200 gr 0 flour and 2 spoons of parmesan. They are cooked in boiling water as usual and seasoned with butter and sage or with the sauce you prefer.

Fake gnocchi alla romana

With the cold advanced polenta you can prepare fake Roman dumplings. Pour the hot polenta onto a pastry board and once cold cut it with a bowl of pasta. Place it in a well buttered baking dish and season with a tomato sauce or a mixed cheese fondue. Bake at 200 degrees for about 10-15 minutes.

turnovers

A perfect finger food for a snack or an aperitif. Just prepare a dough by whipping 350 g of polenta with about 180 g of flour. This dough is rolled out with the help of a rolling pin and a little flour and cut out with a not too small round compassata. The center is then stuffed according to taste, also simply with tomato and mozzarella or with slices and ham. Close the panzerotto and fry.

Polenta balls with herbs

Another mouth-watering appetizer. It is prepared by blending a plate of advanced taragna polenta, 1 egg, breadcrumbs and 1 tablespoon of mixed herbs (rosemary, thyme, sage etc). Once the dough is ready, many balls are formed and fried.

Polenta Pizza

Cold polenta can also be used to prepare an unusual pizza. Just pour it when it is still hot in a pan and then, when it solidifies, you can season it as a classic pizza with tomato and mozzarella or whatever you want. It is baked in the oven at 200 ° for 15-20 minutes.

Beccuta

This is a typical Marche dessert that is prepared by mixing the advanced polenta with flour, sugar and extra virgin olive oil just enough to obtain a soft dough. Being an ancient and recovery recipe, there are no specific doses. In general, the advice is to use enough oil and adjust with sugar according to taste. The raisins are then added and the mixture is poured into a pan. It is baked in the oven at 180 ° for about 25 minutes.

Polenta with milk and sugar

This is the best known recipe in northern Italy to recycle polenta. It is cut into cubes and dipped in hot sweetened milk. A breakfast that immediately puts you in a good mood.