Recovering waste is part of our gastronomic cultural heritage. Today it is a fundamental gesture to combat food waste. Here are grandma’s salvaged dishes, along with our empty fridge tips!
If we think of a childhood memory with the grandparents, a phrase such as “I recommend you finish the dish” may come to mind. It is certain and well known that times of crisis have confronted people with a greater awareness of what is normally experienced. A common practice of grandmothers in fact it has always been to create recovery dishes (parts that are not normally eaten of animals or vegetables) for the simple fact that “nothing is thrown away or wasted”. Hence many dishes of our gastronomic culture that have defined our traditions. Today, therefore, we return to look at the past with respect and with the hope that the best bricks will be found from there to build a future respectful of our mother Earth.
Bread and pasta
In addition to being two of the most iconic and significant elements of Italian cuisine, they are also two of the most recyclable products in everyday cooking. Think of bread, reusable when dry, to make croutons for soup or bruschetta to garnish with tomato. Or as excellent in a fresh one panzanella. And then who doesn’t love i dumplings? A dish both summer and winter to be eaten in broth, with cheese or in its variations. For those with a sweet tooth, bread can also be used to make a pudding.
What about pasta instead? Who doesn’t have one of those beach scenes in mind where mom or grandma pulls out the timbale of pasta from the fridge bag to eat under the umbrella. The leftover pasta lends itself very well to reuse in the following days, putting it in a baking dish in the oven with the addition of extra Parmesan cheese and, why not, in some cases even a little mozzarella and cooked ham to take out in the fridge. For those who do not want to use the oven, an excellent alternative is the omelette of pasta in the pan!
The savory pies and omelettes
Both empty the fridge. The quiche or savoury cake in fact, it lends itself a lot to putting everything in the fridge (from vegetables to cheeses to eggs) in order to avoid waste, thus obtaining a perfect quick and tasty single dish! The omelettes in Spanish version they are called tortillas and they are a perfect option for those who have too many potatoes and do not know how to use them, without throwing them away.
Meat and fish
Here we enter the heart of the tradition of many Italian regions. In fact, offal represent many of the typical dishes of our tradition, ranging from Tripe, to the nerves, at the language. And so on and so forth, put more. In short they are all the pieces not nobles of the animal that are not normally chosen, but which, cooked well, are excellent and anti-waste, not only on the table, but also for the environment. As they say: “Nothing is thrown away from the pig”: a statement that can easily be adapted to many other animals. And then: if it is true for meat, why shouldn’t it be true for fish? Even fish is not thrown away. An example? Fish chowder is a great option for getting rid of bones and scraps. Also a good one pasta with fish advanced from the day before is a perfect way to wisely eliminate leftovers and thus be more at peace with ourselves and with our planet.