The variations are endless: the bruschettas can be prepared with a veil of goat’s cheese and fresh figs, then with freshly made pesto, green beans and potatoes cut into slices but also courgettes, grilled peppers with tofu and fresh chilli, finally with avocado, lemon , chopped pistachios and red pepper.
Alternatively, you can prepare tasty croutons by cutting the bread into pieces, then toasting it in the pan or in the oven, perhaps mixed with chives, sesame seeds, rosemary and bay leaf. Croutons can garnish soups, soups and velvety or accompany meals. Inevitable the fresh and delicious panzanella, to be made by cutting the bread into pieces and moistening it in water: squeeze gently and season in a bowl with oil, salt, pepper and a dash of vinegar. Separately, prepare a mix of basil, tomato, salad, finely chopped onion and diced cucumber, add the bread and let it rest for an hour in the refrigerator, then serve it fresh.
STARTERS
The tomato soup is the most famous home-baked dish of all, where the presence of stale bread is synonymous with Italian cuisine. Preparing it is easy: just brown a few cloves of garlic with plenty of olive oil in a high-sided pan, add the chopped onion and, when it is dried, about 500 grams of peeled tomatoes (preferably fresh). It is boiled with fresh basil, the garlic is removed as desired and blended together, then the bread is added in small pieces, better if Tuscan and without salt. To prevent it from drying out, it is gradually topped up with vegetable stock while it continues cooking, adjust it again with salt and pepper and finish with another 15 minutes of cooking, stirring constantly. It is important to let it rest and possibly blend the mixture, for a full-bodied cream to be served with fresh basil and a sprinkling of chilli.
With stale bread gnocchi can be made with a soft consistency, full-bodied and nutritious soups, dumplings with an intense flavor or a completely alternative lasagna, browning garlic and onion with olive oil and then adding tomato purée, salt and pepper. and basil. While the sauce is cooking, slice the bread and the mozzarella balls into small cubes, then prepare a very liquid vegetable soup and blend it. Place a ladle of sauce on the bottom of a baking dish followed by the bread, the cheese and a ladle of vegetable purée, continuing until it ends with a generous sprinkling of grated cheese. It is cooked at 180°C for about twenty minutes and served warm.
SECOND COURSES
Even the main courses can make use of the precious presence of stale bread, with which you can create many vegetable balls, cheese and sauce arancini, a filling for fish and shellfish, then turn into muffins and soufflés. And, why not, a simple alternative pizza to make: just cut the bread into thick and large slices to be placed on a baking sheet covered with baking paper, pour the tomato sauce on each slice followed by mozzarella or provola, a salt, oil, oregano and thyme. It is baked and tasted all stringy and very hot.
The focaccia could be a valid alternative: cut the bread into thick and large slices and soften with water, then squeeze it quickly. Arrange on a baking sheet covered with baking paper and garnish with chopped tomatoes, oregano and oil, alternatively with thinly sliced onions, chopped peppers and zucchini. It is cooked until it is golden and soft.
DESSERTS
Stale bread also for desserts , so as to obtain soft biscuits, brownies, alternative apple pies, chocolate salami and therefore delicious pancakes. Without forgetting the pudding, the ricotta cake, the desserts and a timeless evergreen: the chocolate country cake with pine nuts, raisins and obviously stale bread.