Tag: zero waste

How to reheat the brioche from the day before? – Italian cuisine reinvented by Gordon Ramsay

How to heat the Brioche from the day before and unfortunately already stale? As easy as drinking a glass of water, or rather, milk.

If you have any leftovers Brioche in fact, don’t throw them away: I’ll tell you here a little trick with which you can make them more fragrant than ever. This is a ruse as simple as it is effective which will amaze you and which is worth using, in particular in the case of empty croissants or ones filled with jam or creams that do not contain fresh creams or cream, which can sour and therefore should be consumed in spades. A trick that actually works even with croissants placed in the freezer and defrosted.

The secret of this technique is bath in milk: this ingredient will superficially rehydrate your brioches. Do this: pour a glass of milk into a bowl. Quickly dip your stale brioches one at a time, taking care to wet them all over the surface. Drain them, then place them on a baking tray lined with baking paper. Bake at 150°C for 4-5 minutes: the result will be one soft brioche again inside and fragrant on the outside. You can also replicate this trick with other types of milk: soy, rice, oats.

How to reheat the brioche from the day before?

In the microwave: pay attention to the power

If, however, you simply want to reheat the brioche from the day before, the super-fast solution is the minimum temperature, in the microwave. Example: 400W per no more than 20 seconds: the butter or vegetable fats abundantly contained in the brioche will melt again, returning it to its ancient fragrance. If you exaggerate with the power, on the contrary, the brioche will dehydrate even more, becoming very stringy and, at that point, not very pleasant.

In the pan

When you reheat your stale brioches in a pan, place them on a low heat and cover. After a few minutes, turn them over, raise the heat and moisten the bottom of the pan with them a few drops of water. Close the lid, wait a few seconds and turn off: they will be soft and rehydrated again.

In the toaster

Another effective method is to cut the brioche in two lengthwise and heat the two halves in the toaster for a few moments and then fill them.

With the egg

Another method similar to brushing the brioches with a beaten egg and baking them: this will brown them and make them crispier on the outside. However, be careful when regulating the temperature: do not go above 150°C or they will darken too much.

Ideas for fillings

If they are empty, fill them with a plain one chocolate cream express obtained by melting chocolate with milk in the microwave at maximum power (75 g for 2 teaspoons of milk). You will have a delicious spreadable cream ready in 1 minute which you can also add with chopped hazelnuts or pistachios and spread on your regenerated brioche.

Savory version? Avocado toast version. A few slices of avocado, smoked salmon and spreadable cheese or raw ham, flakes of Parmesan and spinach seasoned with a few drops of oil and soy sauce.

Risotto recipe with broccoli cream, anchovy breadcrumbs and gorgonzola fondue, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the broccoli stems, eliminating the external, more fibrous part, and cut them into small pieces. Cook them in boiling salted water, together with the leaves, for about 20 minutes; finally blend them with a little of their cooking water, keeping the rest aside after filtering it.

Step 2

Sift the cream obtained.

Step 3

Cut the breadcrumbs into small pieces, toast it in the oven for a few minutes and blend it. Sauté it in the pan until it turns golden, turn off the heat and add 20 g of grated parmesan.

Step 4

Desalt the anchovies well and melt them in a pan with 3-4 tablespoons of oil, stirring occasionally; add the bread and parmesan mixture, mix, leave to flavor and turn off the heat.

Step 5

Prepare the fondue: heat the cream in a saucepan until it begins to simmer; add the gorgonzola and mix until it has melted.

Step 6

Chop the onion and sauté it with a drizzle of oil in a shallow saucepan; pour in the rice, toast it for 1 minute, then blend
with a splash of white wine.

Step 7

Cook the rice, wetting it from time to time with a ladle of the broccoli cooking water; halfway through cooking, add the broccoli cream, salt and pepper. When the risotto is ready, turn off the heat and stir in the butter and 20 g of parmesan.

Step 8

Let it rest for 2 minutes, then distribute it among the plates and complete with the gorgonzola fondue and the anchovy breadcrumbs.

Recipe: Sara Foschini, Photo: Maurizio Camagna, Styling: Beatrice Prada

Maurizio Camagna

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.