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Recipes with stale bread

3 recipes that use stale bread, with photos, step-by-step instructions and cook times. The quickest, Berliner Kartoffelsuppe, takes 50 minutes. It is most often cooked with onion, carrot and garlic.

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Polpette al sugoMeatballs in tomato sauce

In southern Italian homes, polpette al sugo are the Sunday treat: soft meatballs of beef and pork mince with stale bread, egg, Parmigiano, garlic and parsley, browned and then simmered slowly in tomato sauce. The sauce goes on pasta as the first course, and the meatballs are the second, with bread. Neapolitan grandmothers make them big, the size of a small orange. They contain pork. Chef's tip: soak the bread in milk and use plenty of it; it is what keeps the meatballs tender and light, not firm and dry.

90 minItalianMeat
by KrazyBadal 0 views

Berliner KartoffelsuppePotato and root vegetable soup

This is the soup of Berlin's cheap lunch counters and winter kitchens: potatoes and the 'Suppengrün' bundle of carrot, celeriac, leek and parsley root, simmered thick and seasoned with plenty of marjoram. In Berlin it usually comes with a sliced Wiener sausage floating on top; this vegetarian version is finished instead with crisp fried onions and croutons, which give the same savoury contrast. A common mistake is using waxy potatoes, which never thicken the soup; you want floury ones that collapse. Chef's tip: rub the dried marjoram between your palms as it goes in, which wakes up its sweet, piney scent.

50 minGermanSoups
by KrazyBadal 0 views

Pepián de verdurasRoasted seed and vegetable stew

Pepián is often called Guatemala's national dish, a recado (sauce) from the Kaqchikel Maya highlands around Antigua and Chimaltenango, served at fiestas and family Sundays. Its depth comes from charring tomatoes, tomatillos and dried chillies and toasting pumpkin and sesame seeds before grinding them into a thick, smoky, reddish-brown sauce. Traditionally it simmers chicken; here chayote, potato, green beans and carrot soak it up. Serve with white rice and tamalitos or warm corn tortillas. Chef's tip: toast the seeds separately and stop when they smell nutty; burnt seeds turn the whole pot bitter.

75 minCentral AmericanCurriesVeganGluten freeSpicy
by KrazyBadal 0 views

Goes well with stale bread