Stale bread can be utilized to create a variety of dishes instead of being discarded. French toast can be made by soaking stale bread in milk flavored with cinnamon and sugar. Alternatively, stale bread can be pulverized for breadcrumbs or fried for croutons. Panzanella, a rustic Italian salad, emphasizes stale bread paired with fresh vegetables like tomatoes and cucumbers. Originating from central Italy, this dish exemplifies la cucina povera, highlighting resourcefulness in transforming simple ingredients into flavorful meals.
Rather than throw it to the birds, you might soak it in milk kissed with cinnamon and sugar to make a buttery pan of French toast.
You could pulverize the dry slices in a food processor to make bread crumbs, or cube and fry it in a little olive oil for salad croutons.
Panzanella isn't so much a tomato salad flavored with bread as it is a bread salad that gets a boost from vegetables, including tomatoes.
There's a long tradition of pairing stale bread with seasonal veggies in central Italy. La cucina povera, or the kitchen of the poor, required poor peasants to improvise with what little they had.
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