Tag: recycle

How to recycle Christmas food – Italian Cuisine

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.

Pasta ragù becomes a mess

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.

A sweet recycle: bread pudding – Italian Cuisine

Dry bread can give great satisfaction in the kitchen, just know how to reuse it, as in this delicious recipe. Here is the recipe and all the variations

You know that with the dry bread you can do a pudding delicious?
We will call it pudding because it is a spoon dessert and because in English it is called bread pudding, where pudding literally means pudding; do not imagine a gelatinous consistency, however.
It's kind of a Bread Cake which is prepared with eggs, sugar and butter and can be enriched in many ways. A creative and very greedy idea for recycle and do not throw away stale bread.

The bread pudding recipe

Let it soften 500 g of stale bread in 300 ml of milk at room temperature.
Then squeeze the bread well and transfer the milk to a bowl together with 80 g of melted butter, 120 g of sugar, 4 beaten eggs, vanillin and cinnamon.
Mix well and then add the bread and one to this mixture handful of raisins softened in warm water.
Pour everything into a baking dish and cook at 180 ° for 40 minutes about in a static oven.
Bread pudding should be served warm, with icing sugar.
You can keep it in the refrigerator for up to two days.

bread-pudding

Bread and jam pudding

Another very nice idea, which children will especially like, involves the addition of jam to bread.
In this case, use the sliced soft bread and prepare sandwiches with jam.
Then cut them into four parts and distribute them inside a baking dish.
Pour the liquid mixture from the previous recipe over the sandwich cubes and bake in the oven as before.

Panbrioche pudding

You can use for the bread pudding both stale bread and sweet bread with butter or milk, like brioche bread.
If you have any puff pastry brioches advanced ones will also be fine, stuffed or not.
In this case you will get an even more greedy, fluffy and obviously buttery pudding.

With fruit

We suggest you add some bread and other ingredients to the pan fruit like blueberries and raspberries if you want an acid contrast and a colorful and beautiful dessert to serve, or apples, pears or all the seasonal fruit you prefer.

For the holidays

When Christmas comes, and then Easter too, remember that you can use panettone, pandoro is dove to prepare an amazing pudding!
For the holidays you can enrich it even more, with chocolate chips or hazelnut cream.

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.

Gordon Ramsay Recipes