Now, I don't mean bread that's so stale it could double as a cornerstone. Welcome to 30 Days, 30 Ways to Green, where we're sharing all the little (and not so little!) Of course, ribollita is only one of the many ways stale bread is put to good use around the world. Panzanella is a much-loved Italian bread salad that typically pairs ciabatta, ripe, … Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. A lot of Italian cuisines is based in frugality: using up everything and wasting nothing. This bean, kale, and bread soup is one of the most classic Tuscan winter dishes, and it's well worth letting a loaf of bread go stale to make it. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook … These German dumplings are … Torn basil is an optional garnish. If you love soufflé but aren't in the mood to worry about it rising or collapsing, cheese, onion and bread soufflé is an easy recipe to make with stale bread. Don’t let that bread go to waste! Ribollita, or Tuscan bread soup, is really just pasta e fagiole that uses … Savory as a side to roasted meats or vegetables. This simple bake is lovely with a cuppa. Particularly in Tuscany, where traditional Tuscan bread, made without any salt, tends to harden and go stale very quickly, there are numerous recipes that are designed to use up that hardened bread. The … Here are more old-world Italian recipes we love. Once it’s hard, grate it and combine it with chopped parsley, minced garlic, grated caciocavallo cheese, and season with salt and pepper. Which European country will inspire your culinary journey tonight? Bread pudding. Find out how to do this in 4 easy steps here. Stuffing Muffins. Hailing from the coastal Tuscan region of Maremma, this quick and simple Tuscan vegetable soup is a rich and satisfying soup, made with whatever vegetables are available (generally onions and Tuscan kale), plus tomatoes and stale slices of bread, which are rubbed with garlic and placed in the bottom of each bowl to soften in the broth. Spoon into bowls, generously drizzle with olive oil, and grind black pepper on top. Stir soup as it simmers until it thickens to a stew-like consistency. Cubes of stale bread are the perfect sponge for all that great dressing in this Italian … If the bread’s stale, lay out the breadcrumbs on a tray and let them fully dry, then pack them into an airtight container. Also, ribollita gets better with time. Hearty and comforting, ribollita couldn’t be simpler to make, and a big batch stretches through the week for one or two people on a tight budget. https://www.bbc.co.uk/food/recipes/panzanella_tuscan_tomato_09380 Send it back to the oven. Panzanella from Tuscany is one such recipe. Here’s what you need for this homemade croutons recipe: Stale bread (I used focaccia bread) cut into 1’’ cubes; Olive oil Savory Zucchini Bread Pudding. Not only … If not, just set it to 300-325 degrees and pop the bread in the oven, directly on the rack. Spoon enough of the tomato sauce to coat the bottom and arrange half of the bread slices over the sauce, tearing them and wedging them as needed to make an even layer. Soufflé. There's no need to throw it out and waste perfectly good food, and you can make something far more interesting and satisfying than just croutons with it. Oil an 11 inch oval baking dish or an equivalent baking dish, with remaining 1 Tbsp. 8. Sweet or savory. Panzanella. She taught herself how to make it almost immediately upon returning to New York, and for good reason. I've been serving this dish for years and always receive compliments on it. Stuffing/Dressing. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. 159 ratings 4.9 out of 5 star rating. Blitz bread in a food processor, do some batches really finely and some coarsely. It’s basically a stale bread salad with flavors reminiscent of gazpacho. They are amazing on this delicious summer Tomato Strawberry Gazpacho soup, made with fresh produce! Bake on bottom shelf of oven for 10 to 20 minutes, being careful not to burn the bottom of the bread. What Is Bread Soup? Particularly in Tuscany, where traditional Tuscan bread, made without any salt, tends to harden and go stale very quickly, there are numerous recipes that are designed to use up that hardened bread. If an Italian deli exploded inside a loaf of bread, it'd be this crispy meat- and cheese-stuffed braid made easy with just 5 ingredients, including pre-made pizza dough. —Mary Ann Dell, Phoenixville, Pennsylvania Fortunately, there are a plethora of recipes in Italian cooking to use up all the odds and ends and leftover bits of food in your kitchen, including stale bread. But in the spirit of Heather—and, okay, because I want to make her ribollita this week—here are a handful of Italian-inspired recipes that not only celebrate stale bread (of which I have lots right now) but also resourceful cooking, and eating well, too. If the bread’s fresh, put the crumbs into a reusable freezer bag and store in the freezer. See what other Food52 readers are saying. Turn leftover stale bread into homemade croutons, breadcrumbs or cubes then use them for sausage kale skillets, top creamy baked mac and cheese, toast and sprinkle over pasta or use them in a breakfast casserole! Feel free to use homemade dough and/or turn this Italian party into a Spanish one using Serrano ham and Manchego cheese--or even a French one with Gruyere and Dijon! Reduce heat to simmer and add bread and beans. A panzanella is an extraordinarily refreshing bread salad that's perfect on a hot summer day; it makes for great picnic food, too. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). Baked ling is one of Colloca's favourite uses for stale bread. It's such a great weekend dish. Instead, this trick is best used for crusty breads (i.e. Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Ribollita is a hearty vegetable stew that originated in the medieval Tuscan countryside. Cook a batch of bread soup. "The people … Quite versatile, and it can be made a day ahead. 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