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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.

10 recipes with stale bread: between tradition and modernity – Italian Cuisine

Not only recovered recipes, with stale bread, but real symbolic dishes of Italian cuisine plus other modern interpretations.

The bread, even the smell alone makes you hungry.
Fragrant and welcoming makes you want to buy them by the kilos and often, in fact, you buy too much! In the past it was practically impossible to advance, considered a precious and versatile ingredient so much so that even stale bread was reused to prepare genuine dishes for the whole family, from appetizers to desserts.
'' Woe to throwing away the stale bread! "

Mothers and grandmothers used to roll up their sleeves to knead that mixture of water and flour that had to be enough for several days. Now bread is easy to buy, just go to the baker and choose from the floured shelves. So it happens to buy in excess and leave it there to dry sadly in the paper bag. Yet the history of Italian cuisine has its roots right on simpler traditions, like that of stale bread, reused from north to south, all along the boot, in exquisite regional recipes from passatelli to anolini, from panzanella to ribollita, from frisella to pancotto or more modern interpretations.

So if you have overdone the purchase, you have two alternatives: freeze it when still fresh and then remove it from the freezer a few hours before use, or try one of these 10 recipes.

Pappa al pomodoro for 4 people

Start by browning a clove of garlic and a chopped onion in a nice drizzle of oil, then remove the garlic and add about 500 g of peeled and blended tomatoes, then bring to a boil, add a sprig of chopped basil and it is cooked slowly for about ten minutes. The stale bread is cut into small pieces and added to the sauce, stirring. As soon as the bread is well soaked, add about a liter of boiling broth, preferably meat. At this point add salt and pepper and simmer for 15 minutes. At the end it turns off and rests for an hour, stirring often to mix the ingredients. It is served with a drizzle of good oil and fresh basil leaves.

Green bread dumplings for 4 people

Break 200 g of stale bread and soak in 125 g of milk. 250 g of ribs are boiled (only the most tender green part) then drain, squeeze and blend with the bread, which is also well squeezed. Incorporate an egg, salt and breadcrumbs if necessary (it must be a malleable dough). The dough is worked on a floured surface, divided into 4 pieces, each rolled up with the hands forming long loaves as big as a finger and cut into pieces of a couple of centimeters. At this point, boil the gnocchi in salted water for 5 'and, after having drained them, season to taste with tomato sauce, pesto or melted butter and sage.

Pennette with bread and anchovies for 4 people

Cut 50 g of stale Apulian bread into cubes and season with oil, the juice of half a lemon, salt, pepper, a tablespoon of chopped chives and marjoram, then bake at 160 ° C for about ten minutes, just time to toast them. The pasta is boiled and in the meantime 150 g of boned anchovies are browned in a drizzle of oil for a couple of minutes, wet with a ladle of cooking water and season with chopped parsley. Drain the pasta, dip into the anchovies, mix and serve with the toasted bread cubes.

Apulian bread for 4 people

4 beautiful slices of stale homemade bread are placed on a tray, rubbed with a clove of garlic then wet with a little water to soften them. They are sprinkled with abundant tomato pulp, chopped basil, oregano, salt, pepper and a generous drizzle of extra virgin olive oil.

Soft peach bread cake for 6 people

150 g of stale bread are soaked in a solution with 100 g of milk and the same amount of water, in the meantime, 2 eggs are whipped with 80 g of sugar, add the squeezed bread, 500 g of peaches, peeled and chopped and thirty of grapes. The mixture is flavored with a little grated lemon zest and rum to taste. Sprinkle a pan with butter, breadcrumbs and sugar and after having poured the mixture into it, bake at 180 ° C for 30 '. It is served with powdered sugar and other fruit to taste.

Drunken bread pancakes for 6 people

About 300 g of stale bread are soaked, covered with white wine. Mix 3 eggs, 70 g of sugar and a pinch of salt in a bowl, then add the squeezed bread and mix. The mixture is flavored with grated orange and lemon zest and a generous sprinkling of cinnamon. At this point the flour is added, starting from 30 g and stopping as soon as the dough is quite thick, then dipped in small spoonfuls into boiling seed oil. Drain the pancakes obtained on kitchen paper and sprinkle with powdered sugar. If desired, you can sprinkle them with a drizzle of honey.

Valle d'Aosta country soup for 4 people

300 g of stale bread are cut into large slices, then 200 g of Aosta Valley cheeses, such as Fontina and toma, are sliced. After placing a few slices of bread on the bottom of a baking dish, cover with a part of sliced ​​cheese and a nice sprinkling of grated parmesan. Continue with another layer of bread, cheese and parmesan, for a richer pan you can make a third layer. At this point it is bathed in boiling broth of meat, but also vegetable broth and bake at 180 ° C for about twenty minutes. It is served steaming and racy.

Mondeghili for 4-6 people

It starts by soaking about 90 g of stale bread in 160 g of milk, then cut a nice piece of white rib of beef, already boiled, and mince it with a generous hectogram of mortadella and a tuft of parsley. Mix the mixture with 2 eggs, 50 g of grated parmesan, salt, pepper and the soaked and squeezed bread. About twenty lightly flattened meatballs are modeled, passed in beaten egg then in breadcrumbs, then fry in butter, turning them often until golden brown.

Ghiotta stewed cod for 6 people

The cod fillets, roughly 1 kg already desalted, soaked and boned, are cut into pieces, floured and then fried in a veil of boiling oil for a couple of minutes on each side. In the meantime, brown 50 g of crumbled stale bread in another pan with a tablespoon of oil and a clove of garlic for 2 minutes, so that it roasts but does not burn. The cod fillets are transferred to a pan greased with oil, 3 beautiful large tomatoes cut into fillets, 100 g of black olives, a tablespoon of desalted capers, the toasted breadcrumbs and seasoned with a drizzle of oil. It is baked in the oven at 180 ° C for about ten minutes, then it is taken out of the oven.

Tyrolean dumplings for 4-6 people

Beat 3 eggs with 250 g of milk. Cut 250 g of stale bread into cubes and mix with the eggs. At this point add 150 g of speck and 50 g of minced salami, a few strands of chopped chives, a sprig of chopped parsley, salt and nutmeg. It blends well and the mixture is left to flavor for one hour at room temperature. The flour is added to the mixture, mixing carefully then 18 balls (dumplings) are formed and lightly floured. They are cooked in a good boiling meat broth for 15-20 minutes, then served in broth, dry or fried in abundant butter.

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20 light recipes to get back in shape in September – Italian Cuisine

September is the month of good resolutions, such as losing weight and eating healthier. We'll make it?

The return from holidays is often accompanied by the intention to say goodbye – at least for a while – to lucullian lunches and dinners in favor of light and healthy meals, which help get back in shape and why not, even to lose a few pounds.
September is the month of detox diets, of the detox regime, of "healthy eating", of all those new habits that have one password in common: Welfare.

Couscous with lime chicken and lentils
Couscous with lime chicken and lentils.

Wellness starts at the table!

By now we know it well, to get back in shape and help our body get back on track we need to start choose more carefully what we eat and how we eat it.
Experts agree to say yes to the consumption of fresh, checked and selected products respecting origin and seasonality. Fruits and vegetables, for example, they should be the undisputed protagonists on our tables, even better if eaten raw at the beginning of the meal (or away from meals, in the case of fruit).

Even the cooking method affects our health, steaming or baking is absolutely to be preferred, while cooking in a pan, especially with plenty of seasonings, should be avoided. Another habit to eliminate is the excessive consumption of salt; a few days ago the news came that only 2 teaspoons of salt a day would be enough to damage our heart.

Finally, the consumption of food, fresh or packaged, from organic farming, which, being produced in respect of the environment and subjected to strict controls, help to ensure a more genuine, healthy and also safe diet. Even in the large-scale retail trade the attention to organic and to the origin of food is increasingly high, with a wide range of products from organic farming, certified and suitable to satisfy food needs from breakfast to dinner, with food – fresh or packaged – safe, sustainable and of high quality.

Now let's see which ones light recipes bring to the table in September if our goal is to get back in shape!

20 light recipes to get back in shape

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