Passatelli is a cheesy, lemony, moreish northern Italian speciality, and is a typically delicious and ingeniously thrifty way to use up stale bread
The Italians are longtime masters of zero-waste cooking, and many of their most classic dishes are naturally thrifty and waste-averse. They have numerous bread-saving recipes, for instance, including the classic bread salad panzanella, pappa al pomodoro (Tuscan bread and tomato soup) and passatelli, a northern Italian pasta made with breadcrumbs, egg and cheese that’s usually served in broth, or brodo, which is another thrifty recipe that uses up bones and veg scraps.
Continue reading… Passatelli is a cheesy, lemony, moreish northern Italian speciality, and is a typically delicious and ingeniously thrifty way to use up stale breadThe Italians are longtime masters of zero-waste cooking, and many of their most classic dishes are naturally thrifty and waste-averse. They have numerous bread-saving recipes, for instance, including the classic bread salad panzanella, pappa al pomodoro (Tuscan bread and tomato soup) and passatelli, a northern Italian pasta made with breadcrumbs, egg and cheese that’s usually served in broth, or brodo, which is another thrifty recipe that uses up bones and veg scraps. Continue reading… Pasta, Food, Food waste, Environment, Bread, Cheese, Soup, Italian food and drink
