You love bread, but you always end up with leftovers and it's clearly a shame to throw everything away. Italy's tradition gives you 3 delicious ways to re use bread in delicious recipes.
1 Garlic clove
500 gr ground Beef
mortadella or ham steak
250 gr stale bread
80 gr Parmesan grated
Place the pieces of bread in the mixer so to obtain breadcrumbs. In a large bowl place the raw meat, the sausage in pieces, the minced parsley and mortadella. Add the nutmeg, the fennel, salt and pepper, the parmesan, the minced garlic clove and the beaten eggs. Mix very well until you have a soft and yet thick texture. Now add the breadcrumbs as the last step and mix well. Then take some of the mixture and form a small oval-shaped ball and pass each meatball in the breadcrumbs. In the meantime, heat some oil in a pan and fry the meatballs until brown. Drain the excess oil with a paper towel and serve.
It originally comes from Tuscany as a recipe but it now belongs to Piemonte and Lombardy in particular.
200 gr Stale bread, cut in nut-like pieces
2 garlic clove
Consider 2 full glasses of broth for each 100 gr of bread. In a skillet, brown the garlic cloves. Once brown, add the broth as indicated and add salt, without boiling. Pour the bread and start to blend so that the bread absorbs all the broth. Take off the heat once it is almost all absorbed and keep stirring. Add Parmesan.
Pappa al Pomodoro
300 gr Stale bread (whole or sliced)
800 gr tomatoes
1 litre vegetable broth
2 cloves garlic
Pinch of sugar
Slice the bread, then toast it. Rub the garlic on each slice. Toss for a minute the tomatoes in hot water, then drain them and peel them, and mix them with an electric mixer to a smooth texture. Place the bread slices in a nonstick skillet. Pour the sauce previously prepared on the bread and broth to cover them completely, add salt, pepper and a pinch of sugar and cook at low heat for 40-50 minutes or until the bread absorbs all the liquid.
Written by: Elisa della Barba