ZERO WASTE: BREAD

For the first time in 10 years the waste of real food in Italy is decreasing. I think that a reasoned expense, healthy food planning and the sharing of recipes can help us improve more and more. I collect recipes of anyone who shows respect and love for food, I’m interested in understanding how every part of any food can transform and help us create complete and healthy meals.

With advanced bread we can make tasty unique dishes, revisiting it in its entirety or breaking down each part:

Any leftover bread

…a base for a savory pie similar to a pizza / savory pie to be seasoned with vegetables and a protein portion (fish or meat or eggs or cheeses).

For each person we whisk:

60 g of bread + 30 ml of water + 10 ml of extra virgin olive oil

The resulting dough should be left to rest for 10 minutes so that the bread has time to absorb all the liquids present.

Spread the dough into a pan covered with parchment paper.

Cover the surface of the dough with the condiments you prefer and bake at 180 ° C for about 15 minutes.

Sliced bread or that you can slice

…can contain, wrap, helping us to revisit leftovers from other dishes, further reducing food waste by creating complete single dishes.

Baskets

To be filled as we like to create delicious unique dishes

  • 2 slices of bread for each basket

Cut the bread into slices about 2 cm thick.

We have to create baskets that look like vol-au-vents.

We cut 1 bases 1 frames and 1 covers.

With a pastry cutter or a knife, pierce 1 of the 2 slices, in order to obtain 1 frames and 1 lids: thin the latter, flattening them with a rolling pin.

Brush all forms of bread with melted butter and let the bread absorb. Then brush them with the yolk beaten with a drop of water.

Place the frames on the bread bases putting the brushed egg surfaces in contact: you will get 1 basket.

Lightly squeeze the central base of the bread baskets with your fingers.

Place the basket on a baking tray covered with parchment paper together with the 1 lids.

Bake at 200 ° C for 8 minutes, then take it out of the oven and let it cool before stuffing it.

Rolls

  • 1 slice for each roll

Remove the crust and thin the bread with a rolling pin.

Grate the crust you have removed from the slices of bread.

Fill each slice of bread with minced ingredients so that you can roll the bread into small cylinders.

Bread the rolls with flour, egg and the grated crust.

Once ready, the rolls must be fried at 140 ° C for 4 minutes.

Ravioli

  • 2 slices of bread for each raviolo

Cut the slices of bread into a thickness similar to that of the sandwich bread, remove the crust.

Dip the slices of bread quickly in the beaten eggs, then gently mash them with a rolling pin.

Arrange a nut of filling in the center of a slice of bread and cover with another slice forming a ravioli, press the edges to make them stick

Cook the ravioli in a pan, browning them 1 minute on each side.

You can serve them with a side dish of raw or cooked vegetables or on top of a vegetable cream.

Tarts

Bread can replace brisee, shortcrust or puff pastry becoming a shell for our fillings.:

  • 2 slices of bread for each tart

From the slices of bread are obtained some disks to line the bottom of muffin molds, and from the remaining bread some strips that will be used to coat the edges of the molds.

The bread must be thinned with your hands or with a rolling pin and seasoned with extra virgin olive oil on one side only.

The molds are lined by placing the oiled side of the bread in contact with the edges and the bottom of the molds by pressing lightly.

Fill your bread shells with selected stuffing.

The bread quiches are baked at 180 ° C for 15 minutes, or until the bread is lightly browned.

Breadcrumbs

…can be the basis of one:

Cream

Soften 100 g of breadcrumbs in vegetable milk or in water we blend with:

140 g of seeds or oily fruits + 20 g of herbs or raw vegetables

Sauce

Cut 40 grams of breadcrumbs into pieces and soften it with 2 tablespoons of vinegar.
To this base we can add:

40 g of fresh herbs + 60 g extra virgin olive oil

250 g cooked vegetables + 70 g vegetable milk + spices

100 g chopped nuts + 160 g of vegetable milk + spices

Crust of bread

…creates flavor contrasts, color consistency can be transformed into:

Aromatic crumbs

A crunchy component to enrich our recipes with contrasts. We do not have to brown it, risking increasing the fat dose of each dish, it is ready just flavoring it, here are some examples:

  • chopped bread crust fresh herbs and nuts or nutritional yeast or anchovies in oil or ham to season a plate of pasta or cereals avoiding the abuse of dairy products and fats
  • chopped bread crust and fresh herbs such as fennel, thyme and marjoram to season steamed white meat fish.

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