Love when you write about these recipes where bread is a big part. Just did a gazpacho with bread thrown in. The most fascinating and fun thing you did for my kitchen was when you introduced “Giulia Scarpaleggia's 'Cucina Povera'” last April. I definitely appreciate you discussing this side of it!
oh YUM this looks so good. cant wait to try......also feel like this could be good use for frozen tomatoes? (I keep meaning to freeze tomatoes this season and then weeks go by and it simply....does not......happen......)
Wow, I didn't know this tomato panade. That makes me think about another recipe: Italian vegan version of "meatballs." This recipe has as main ingredient stale bread. In general, this is a great way to avoid wasting food. Anyway, I have definitely to try your recipe!
I didn't know about panade! But I think you have unlocked a memory because in Catalonia we also keep stale bread sometimes for some preparations where we soak them up. Loved the idea to mix it with the end of summer vegetables!
I was intrigued by “months-old, rock hard bread cubes.” How do you “collect” these, for lack of better term? I end up composting so much expired bread. Perhaps too quickly. So I’d like to know more about preserving bread more long-term as cubes.
What I do is tear the bread into hunks while it is still soft, or slice it if it is too hard, then leave them on a bowl on the counter until they are dry. Then I store them in a closed container for a month or so, or freeze them for longer than that. Sometimes I will place them on a baking sheet and bake them until lightly browned, which seems to help prevent the germ oils from going rancid.
Love when you write about these recipes where bread is a big part. Just did a gazpacho with bread thrown in. The most fascinating and fun thing you did for my kitchen was when you introduced “Giulia Scarpaleggia's 'Cucina Povera'” last April. I definitely appreciate you discussing this side of it!
Thank you for the article and recipe. I will be definitely making this throughout the upcoming fall/winter months!
oh YUM this looks so good. cant wait to try......also feel like this could be good use for frozen tomatoes? (I keep meaning to freeze tomatoes this season and then weeks go by and it simply....does not......happen......)
definitely! My freezer is full of flour, so we can them instead
Wow, I didn't know this tomato panade. That makes me think about another recipe: Italian vegan version of "meatballs." This recipe has as main ingredient stale bread. In general, this is a great way to avoid wasting food. Anyway, I have definitely to try your recipe!
I didn't know about panade! But I think you have unlocked a memory because in Catalonia we also keep stale bread sometimes for some preparations where we soak them up. Loved the idea to mix it with the end of summer vegetables!
I was intrigued by “months-old, rock hard bread cubes.” How do you “collect” these, for lack of better term? I end up composting so much expired bread. Perhaps too quickly. So I’d like to know more about preserving bread more long-term as cubes.
What I do is tear the bread into hunks while it is still soft, or slice it if it is too hard, then leave them on a bowl on the counter until they are dry. Then I store them in a closed container for a month or so, or freeze them for longer than that. Sometimes I will place them on a baking sheet and bake them until lightly browned, which seems to help prevent the germ oils from going rancid.