Ricette a base di: oil

Ratatouille toasts with vegetables you forgot in the fridge and herbs of the garden

Ingredients Stale bread, but still soft enough to be sliced Mixed vegetable (you can chop and mix all the vegetable you forgot in your fridge!) Olive oil Wine Herbs (rosemary, parsley, basil leaves, marjoram, thyme) Curry and Curcuma Preparation Pan-fry the vegetables with some oil. Pour in half a glass of vine and reduce. Add a little water and let stew for 5-10 minutes. Add salt , minced herbs and spices and let cook .

Sausage and soft cheese toasts: an after-bbq recycling

Ingredients Stale bread Soft cheese (ricotta, stracchino, Philadelphia) Sausage Pepper Oregano or rosemary Olive oil Preparation Slice the bread. Spread soft cheese and sausage on top of the the slices of bread. Sprinkle with pepper and oregano leaves or rosemary. Put some olive oil on top and bake the slices in hot oven until they will turn brown and crispy. Serve as appetizer.

Foils of bread with mynth and lemon

Ingredients Leftover bread thinny sliced Eggs ( 1 egg is enough for 4-5 slices of bread) 200 g of milk Salt Pepper Rind of lemon Leaves of fresh mynth, thinny cut Olive oil Preparation In a bowl, beat the eggs with milk, salt, pepper, the rind of lemon and the leaves of mynth. Dip quickly the slices of bread in the liquid and fry them in abundant hot oil, until they are brown. You can .

Turkey Dinner recicle

Ingredients (per person) 100 grams leftover turkey meat, already cooked and sliced 4 boiled chestnuts 4-5 Brussels sprouts or same quantity of broccoli Mustard Half leek Olive oil Preparation Start boiling the Brussels sprouts (or broccoli) in salted water for 10-15 minutes (if broccoli, 3 minutes). Drain and let cool. Then, cut the vegetables in chops. Slice the leeks and let stew in a pan with little oil. Add in the sliced turkey, the .

Ratatouille of leftover vegetables

Ingredients Leftover mixed vegetables Olive oil White wine Salt Spices and/or herbs Preparation Wash, clean and cut in small cubes all leftover vegetables you have. Clean also the celery and fennel green leaves; chop them up. Warm up in a pan a little olive oil and add all the vegetables, cut and chopped up. Toast the vegetable and simm with white wine until reduced. Add salt and flavor with your favourite spices. Let cook .

Breaded vegetables gratin

Ingredients Fresh vegetables (any) Stale bread Herbs and seasonings Extra virgin oil Parmesan cheese Salt Preparation Wash and slice all the veggies (the thinnest, the quickest to cook). Chop fresh herbs (parsley, thyme, mint, rosemary…). Grate bread with Parmesan cheese. In a bowl, mix all the ingredients, add salt and dry seasonings you like (oregano, marjoram…). Put the sliced vegetables on a sheet of baking paper (wet it, first) and sprinkle them with the .

Meat balls of leftover trimmings of turkey or chicken raw meat

Ingredients Leftover trimmings of turkey or chicken raw meat 1 or 2 eggs 1 or 2 stale bread buns 4 spoons of grated cheese Salt and pepper Parsley Sparkling water For the sauce Onion Cellery Carrot Canned tomato Oil Fresh basil leaves Chop the meat in the mixer (if you have some leftover sausage you can use it). Grate bread and cheese. Mix meat, cheese, bread, parsley, eggs , salt and pepper using sparking .

Savory couscous and broccoli pie

Ingredients 150/200g of leftover couscous 250 g of boiled broccoli (just done) 100 g of bechamel or ricotta cheese 100 ml of milk Grated mixed cheeses 2 egggs 1 sheet of puff pastry (ready to use) Some slices of ham (if you have) Salt and pepper Preparation Mix the leftover couscous with the bechamel (or ricotta cheese) , add salt and pepper and adjust the consistency with wilk: it has not to be dry, .