/ Our magazine / Have you ever thought about how to cook Christmas leftovers?
/ Our magazine / Have you ever thought about how to cook Christmas leftovers?
As every year, at the end of the Christmas festivities, you have leftover food. True delicacies that it would be a shame to throw away. Here is a nice guide to avoid waste, with little tricks to make leftovers from Christmas and New Year appetizing, to amaze friends and family, and to help with environmental sustainability.
First of all, we hope that you stored the leftovers from lunches and dinners in containers with lids to keep them in the fridge. This step is essential to ensure the quality of most of the foods on your tables.
Of course, this does not apply to all types of food, but remember that optimal storage of a product will help keep it “alive” for a long time to use it in various ways.
Tortellini in broth, leftover rice or pasta chopped and mixed can be transformed into a traditional frittata or, wrapped in puff pastry, into a dish with a completely new look. For a simple and quick recycling dish, just sauté the pasta in a pan with breadcrumbs, resulting in a crunchy dish. Another idea is to make a wonderful and fragrant baked timbale.
For those who decided to serve fish and shellfish, our advice is to make a great pasta sauce to pair with one of the fantastic sauces you find on Spaghetti e Mandolino and one of our pastas.
If you have leftover cold cuts and cheeses, our portal has a vast selection, so don’t worry, but be quick to consume them before they spoil. You can unleash your creativity by making excellent crepes or savory croissants to bake, creating imaginative appetizers with surprising flavors. Bacon, speck, cooked or raw ham can also be used to flavor new pasta sauces.
If you have leftover portions of roast, cotechino, zampone or boiled meat, the legendary meatballs come to your rescue: mix everything with eggs or, if you prefer, use chickpea flour or lentils. You can make them either in the oven or in a pan, but what is essential for making excellent meatballs with Christmas leftovers is the breadcrumbs, which binds and flavors the mixtures and is suitable for coatings.
Cooked vegetables can be added to a broth to make a soup, great for warming up on cold winter days, or if you prefer, you can make a cream soup or a savory pie. Fruits, of course, can also be recycled to make delicious fruit salads and desserts.
How many times at the end of the holidays have you found yourself with numerous packages of leftover panettone or pandoro, perhaps artisanal? What a waste to throw them away; it's better to reuse them to create new desserts for breakfast in the morning or, why not, to take to a friend's house who will hardly be able to guess where these tasty treats come from. Pandoro and panettone can be excellent allies for creating original tiramisu or delicious English trifle. For mandorlato, we recommend a nice semifreddo.
Raise your hand if you've never thrown wine down the sink turning into vinegar or simply old, thinking you couldn't do anything with it just because it’s undrinkable? What a waste, right? Instead of throwing it away, in most cases, wine can be used as a seasoning in sauces, in vegetables, fish, or meat.
Wine actually reduces the carcinogenic agents present in red meat thanks to marinating. Finally, just as baking soda does, wine can be used as a natural disinfectant for fruits and vegetables. The alcohol in wine dissolves impurities on the surface of fruits, and the components in the wine can fight the formation of pathogens such as salmonella and escherichia coli. The most effective wines are those of deep red color, while the less effective ones are white.
Francesco Scuderi
S&M
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