Tag: recycle

Recycle chicken: the art of leftovers – Italian Cuisine

Among the meats, chicken is the classic passe-partout: it is practical, tasty and versatile. Plus, it fights insomnia and depression. Both from the point of view of the body and that of the spirit, there is an abysmal difference between the 'industrial chicken' and the 'free-range', that is bred in dignified living conditions: choose the latter, even if it costs a lot more. Among other things, it contains twice as much Omega3. And in any case, not even a gram of his flesh will be thrown away. We decline our recommendations for anti-waste cooking in the chapter chicken: what to do with leftovers of a roasted chicken, grilled, but also boiled or stewed?

If you are not "provided" with pets to which you trimmed what is advanced (always taking care to eliminate dangerous bones), you must invent something to avoid waste. "Nothing is thrown away in the kitchen!", Especially if we can reuse it to prepare other quick and tasty recipes.

IF THE CHICKEN It is LESS OR HUMID
The chicken is a versatile meat that lends itself to many inviting dishes and, why not, even "schiscette" to take with you for lunch.
If we have advanced pieces of boiled chicken, we can indulge in the preparation of fresh and quick salads: they break up marinate the chicken leftovers in strips for a few minutes in a dish with oil and lemon, are added grapes or pomegranate, lettuce leaves, thinly sliced celery and lamella almonds. So we will have a plate light and tasty and a great ally for the line! And, if the salad must astound, then with white melon, chicken, broad beans, crumbled taralli and anchovy sauce we will have no rivals: you cut a white melon into chunks, they blanch the beans and peel them (if they are not in season they go well even the frozen ones) , cut the boiled chicken into slices and prepare a sauce with oil, anchovies, mint and a few crumbled taralli. Even the most demanding guest will be served.

The leftovers from the day before can solve a lunch break on the fly between one meeting and another when "the sandwich and so on" seems to be the only solution. So let's try a chicken sandwich with decomposed guacamole: it is made with thin slices of toasted bread, slices of boiled chicken seasoned with salt and pepper, avocado, spring onions, tomatoes and lime.
Recycling chicken leftovers can also become a chic remedy of the last moment. If guests come to dinner without warning and the refrigerator is half empty just prepare the chicken and Russian salad and pistachio nuts, mixing the classic Russian salad with diced chicken, serve it in small glasses and complete with a sprinkling of pistachios.

Amaze with "special effects"
Everything is possible in the kitchen! A boiled or stewed chicken can become a rib or a slice of bread with truffles, or even a plate of gnocchi!
The secret? It is in the right recycling of leftovers, which become almost magical creations:
• Chicken ribs: removing the bone from the boiled chicken legs, pressing the meat, flattening it, until it reaches the thickness of a rib; it goes through the egg and breadcrumbs and puts a piece of bone in the less wide part, so that it looks as much as possible to a cutlet. It is grilled or fried in a pan with butter … et voilà!
• Chicken bread with truffles: in the mortar the leftovers of boiled chicken are crushed with minced truffle flakes and flavored with salt and pepper. It crudes with a little broth so that everything remains firm and is placed on the bottom of a buttered mold, giving the shape of bread in the box. At this point it is passed in the oven. Serve warm or cold in slices. And so the chicken became bread!
• Potato and chicken gnocchi: mix well 200 g boiled potatoes mashed with finely chopped boiled chicken meat, add 3 egg yolks, 40 g of grated Parmesan cheese, salt and nutmeg. Rolls and then small dumplings are formed with the mixture. Now it is sufficient to boil for a few moments in boiling salted water.

The advice of the butcher Tonino, butcher of Varese, of meat and its leftovers makes it even a "mission" (as he himself declares). In his butcher's shop, which is called Novello, but for all is the "butcher shop of Tonino", no one is in a hurry to leave, so that if the time is right, the prosecco is also untapped. He does not advance the chicken, and has clear ideas about it: if the chicken left on the table is boiled, then it is the sauce that makes the difference. With mayonnaise or green or, if you prefer, with tomato sauce and some small pieces of tomato: sauté in a pan and leave to cool. A recycling to art! Tonino of ideas, as well as clear, it has several and there is no limit to the imagination …. With the aid of a mold prepares inviting cakes: they are cut the chicken leftovers boiled or stewed in cubes along with the vegetables that you prefer, you can add, even the ham.

IF THE CHICKEN IS ROASTED OR GRILLED
The remains of a roast chicken can become meatballs or a meatloaf, always considered poor dishes ideal for reusing leftovers. And, in these times, an eye to savings can not do well to our pockets!
Almost everyone, big or small, they love them meatballs, delicious balls of meat, flavored with parsley, flavored with garlic and browned in seed oil (as long as quality) or olive oil. The variations are really many and delicious. For example, there are the Tuscan meatballs: they mix boiled potatoes, eggs, garlic, parsley, lemon juice and very little milk to soften the mixture, then they are passed in breadcrumbs and fry. Or those made with Roman bread crumbs softened in milk, squeezed and passed in the mixer with chicken chopped roast, fat of cooked ham, lard, parsley, marjoram, egg, nutmeg, raisins and pine nuts. These are also passed in breadcrumbs and fried. A real treat for the palate!

When the surplus is "miserable"
Often the leftovers from a roast chicken are scarce and are not sufficient to make "new" dishes. IS however it is possible to obtain excellent middle dishes, like croutons and canapes.
For irresistible croutons brown a chopped onion with a little butter, add the tomato sauce and minced meat and cook for a minute; at the end of cooking it is adjusted with salt and pepper. The sauce obtained is placed on slices of bread, then is completed with cloves of hard-boiled eggs.
The canapés will not be less: the advanced roast chicken is reduced to mashed potatoes, then mixes with cooked ham, a knob of butter, Parmesan cheese, a pinch of pepper and chopped parsley. With this mixture mini bread sandwiches are filled. Capers and slices of cucumber can complete the canapes.

The advice of the butcher And if the chicken is roasted or grilled? No doubt, you do the "vitel" tonnè: the advanced chicken is boned and cut into slices, then placed on a plate and covered with the tuna sauce (it is obtained by blending: tuna, hard-boiled eggs, capers, anchovies, oil and broth to dilute). The result will be perfect.

Tonino with leftovers also does the pizzaiola: two slices of mozzarella, a little tomato and a "turn" in the oven. And if the ingredients are available in season, you can not miss in his "top ten of leftovers", the spring chicken: tomatoes, basil, beans, onion and a leg of celery are added to the chicken leftovers. And the surplus is served ….

CURIOSITY: THE APP THAT HELPS YOU NOT TO DISCONNECT THE CHICKEN
Pwe also control waste from our mobile phone. "W il pollo" is an app created by the Unione Nazionale Consumatori (click here), in collaboration with Unaitalia (click here) – free download from the App Store and Play Store – which helps to orientate itself in the world of chicken. The app contains information on provenance, how to choose and store chicken and many recipes divided into five categories.

And so, if at the end of the meal there is a bit of chicken left, we have all the tools to recycle those leftovers and we could have "made it completely rude" by eating it all and with gusto even in the days after.

Ornella Guess
September 2016
updated to January 2019
Carra Traverso Saibante

DISCOVER SALE & PEPE COOKING COURSES

the second to recycle the cold meats of the Fiestas – Italian Cuisine

A rich and tasty dish, perfect to consume the advanced ham from lunches and Christmas dinners and do not waste anything

How many leftovers do you have in the kitchen after the holidays of Christmas? We imagine many, but throwing them is a sin. The solution is to think then of some anti-waste recipes, like the one we are going to propose you, or the bacon – or veal pocket – filled. Its filling is made with cold cuts that you have not consumed and will be the last tasty concession before the period detox in January.

How to prepare stuffed bacon

Ingredients

1 piece of 1 kg calf
2 ounces of mortadella
1oz of liver mortadella
2 ounces of cooked ham
1 ect of raw ham
1 slice of loin
2 eggs
breadcrumbs to taste
1/2 clove of garlic
nutmeg to taste
Parmesan cheese as needed
parsley as needed
extra virgin olive oil as needed
2 walnuts of butter
1 glass of white wine
broth as needed

Method

Finely chop the cold cuts and meat and place them in a bowl. Then add the two eggs and the half grated garlic clove (or finely chopped). Depending on the consistency of the dough, which must be soft but firm, then add breadcrumbs and Parmesan. Grate the nutmeg to taste, according to your taste and add, always at your choice, the parsley. Remember to do not salt the dough: given the presence of cold cuts will already be very tasty.

Then insert the filling into the pocket and sew with needle and a thick thread the side that remains open or the filling will come out during cooking. Put the stuffed bacon in a greased pan with extra virgin olive oil, two walnuts and a glass of white wine. Will go in the oven already hot to 180 ° for about an hour. Always check the cooking – depending on the size of the pocket it may take a few minutes longer – and sprinkle the veal pocket with broth so that it does not dry too much during cooking and remains soft.

Bring it to the table cut into slices and accompanied by a green salad and Cremona mustard.

The different idea to recycle the panettone: sweet and savory toast – Italian Cuisine

With the panettone you can prepare excellent ones sweet toast … and also savory. Did you know?
Let's find out some together recipe.

How to toast the panettone

There are various ways to toast the panettone.
The most classic is the oven. Cut the panettone into slices and place it inside a baking pan. Heat in grill mode for a few minutes to obtain a crunchy texture outside and soft in the heart.
The same can be done in one no stick pan with a knob of butter. You can also make the recipe more greedy by first wetting the slices in a mixture of beaten eggs and milk. In this way you will get the famous French Toast Serve hot with jam, fresh fruit, ice cream or cream.
Finally you can heat the slices of panettone on a plate or on a grill and if you want you can also stuff them in the middle just like you do with a toast.

Toast of sweet panettone

The sweet panettone toast is very easy to make because you can indulge yourself with all kinds of stuffing.
It's very good with the jam or with the cream of hazelnuts or pistachios.
Delicate with the vanilla cream and greedy with the chocolate cream.
For a more unusual and fruity taste you can try the accompaniment with the Lemon Curd or with the apple butter.
As already mentioned, you can bake it in the oven or on the plate and even wet it with eggs and milk and cook it with a knob of butter in the pan to make it richer and more flavorful like the classic French toast.

Toast of salty panettone

Think about how sweet bread with raisins and walnuts get married well with them sliced, especially if very tasty. Imagine it with it speck, for example. Here, then why not try with panettone?
Cut the slices giving the square shape of the pancarré and then fill them with a sliced and sliced cheese that melts as fontina. Add the toast and heat it in the pan or on the grill.
You can also use a classic toaster, but be careful because the panettone is very delicate and being rich in butter it burns quickly.

Ideas to recycle the panettone

If bread is not thrown away, let alone panettone. Toasts are a great idea of recycling, but you can also cut the panettone into cubes to make croutons to dip in milk for breakfast or in a pumpkin soup for a super comfort dinner.
Or, when it is too dry, soften it with a little 'milk, squeeze it well and then prepare a pudding or a cake similar to the village cake by adding an egg, cocoa and some shortbread or chopped amaretto.