The use of stale bread has its roots in the culinary tradition of the past, when the waste was banned, especially against some foods considered precious and vital. Hot bread is no exception, especially with that comforting, enveloping scent, synonymous with affection, softness and fragrance.
Making it at home has always been a tradition important to reduce food-related costs, but also to offer a long-lasting and always fresh product. This has led mothers to grandmothers to reuse it several times, so as to avoid unnecessary waste even after several days: an attitude that goes against the trend of today’s incorrect use. And yet it is very easy to turn stale bread into original and tasty dishes: just a little imagination to combine with the many regional recipes that characterise the boot.
APPETISERS
If a bit of stale bread is leftover, here’s how to turn it into mouth-watering appetisers with an intense flavor and incredible crunchiness: for example, you can’t miss the classic bruschetta, easy to make. Just cut the bread into slices and let it toast in the oven or in the pan, then rub on the raw garlic. Separately prepare the sauce by mixing in a bowl chopped tomatoes with capers, basil and fresh thyme to be chopped, thinly sliced raw onion, olive oil and a pinch of salt: pour over the bread with the spoon and serve.
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.
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.
