Tag: Leftover

What to do with leftover béchamel: 10 clever ideas – Italian cuisine reinvented by Gordon Ramsay

You have gratinated the vegetables and made chili lasagnanow the holidays are over and… What to do with leftover béchamel sauce? We are sure that in these festive days there has been no shortage of the aforementioned lasagna or even on your tables crepes And cannelloni, first courses that warm the belly and heart. All united by a great deal of deliciousness homemade bechamel, which, for fear of not being enough, is usually made in large quantities. When it advances, however, it is a great shame to throw it away. What can we do to not waste it?

How to store bechamel

Once cooled, the homemade béchamel can be preserved in the fridge covered with cling film or in a airtight container for two/three days maximum. If you don’t use it during this time, you can freeze it. In the freezerin special containers, the sauce can be kept for a couple of months: in this way they will be avoided waste and you will have bechamel ready to use if you don’t have time to prepare it. Just let it thaw in the fridge or at room temperature before using it. And if it loses consistency, put it back on the heat and thicken it with a little flour.

What to do with leftover béchamel sauce?

As we were saying, leftover béchamel sauce stored correctly in the fridge can be used within a few days to prepare other recipes. You can stock up on lasagna to freeze, you can prepare one baked pasta or a timbale with a empty fridge recipe using the other leftovers. Another idea are the gratin vegetables or stuffed: from fennel to broccoli, from cardoons to endive, seasonal vegetables are perfect for baking with bechamel sauce. What do you say then gods soufflé? There are many ideas: discover all our recipes for using leftover béchamel sauce below and in the gallery.

Recycle leftover polenta – Italian Cuisine

What to do if polenta remains? With our recipes it will be easy to recycle leftover polenta, both in the sweet and savory version. Find out how

"Nothing is thrown away in the kitchen. " This saying is increasingly true, especially now that – between the crisis and the newly found economic and ecological awareness – we are all a little more attentive to the subject. So what to do if you have some polenta left over? There are delicious ways to bring it back to the table. With our recipes recycle the leftover polenta it's child's play.

Recycle leftover polenta – the basics: baked or fried

To prepare the Baked Polenta, cut into slices and arrange in layers with the cheeses that you prefer or that are left over at home (taleggio and gorgonzola are the classics of the tradition, but parmesan, fontina cheese, well-dried mozzarella, scamorza cheese…) will do very well. Bake it in the oven until the cheeses have melted and the last layer is well au gratin.
An old popular adage recalls that the frying makes any raw material exceptional. All the more so with polenta, which is already so good on its own. Cut it to slices – to use fried polenta as a side dish or crouton – or stick – to create chips – and dab them well with kitchen paper. Fry them in hot seed oil, adding a little polenta at a time. Dry the excess oil, add salt and sprinkle with rosemary or season the fried polenta croutons with lard, sautéed mushrooms, cold cuts, cheeses, crumbled sausage…

How many other savory dishes to recycle polenta

To have a little lighter polenta croutons, grill the slices of polenta on the classic hot grill. This is perhaps the easiest and fastest way to recycle leftover polenta.
If, instead of calories, you don't care at all… prepare it botched polenta: mix the polenta with cheese is ragù or cheese e mushrooms, bake and enjoy with a nice glass of red (things are either done well or not done).
And then, there are the bundles with speck and the three-flavored croutons, our recipes that are well suited for recycling leftover polenta.

Ever thought of recycling leftover polenta into a dessert?

We ask our grandparents, they will surely remember this snack from their childhood: the sweet fried polenta. Just fry some pieces of polenta and pass them in caster sugar, up to "breading". If you want, add some cinnamon with sugar or serve sweet fried polenta with a hot fruit compote, made quickly at home by cooking fruit of your choice with honey, cinnamon, a drop of water and one of the liqueur you have at home to cook in a saucepan.
The extra-luxury version of sweet polenta is le pancakes, which you will obtain by adding a little soft polenta rum, raisins, a teaspoon of yeast and a few tablespoons of flour. Take spoonfuls of this mixture, fry them and serve them sprinkled with powdered sugar. You will make children of all ages happy.

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How to recycle leftover bread – Italian Cuisine

It is not only the inevitable accompaniment of lunches and dinners that Italians adore and which they cannot do without: the bread can become theingredient of many recipes, from an appetizer to a first course, from a single dish to a snack. Especially if we have made or purchased too much bread and this is likely to harden before we can finish it, we can invent many dishes to recycle it and prevent it from ending up in the trash. Homemade bread, with cereals, black bread: all varieties are suitable for reuse, just find the right idea. And if the bread has become stale, know that you can use it anyway, for example by grating it on pasta or softening it with milk to make a gratin or cake. Here then 12 ways to never throw the bread away.

Gratin-of-bread-milk-and-fontina-890x570 — Bread and fontina gratin.

12 recipes with advanced bread

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