recipes against waste
One of the key issues most mentioned during the years is the one of reducing waste in order to live in a better future avoiding the enviromental impact. This is what the European Community, thanks to the 20-20-20 strategy, wants to realize reducing emissions of 20% by 2020.
The reasons why the food is often threw away are a lot and sometimes unjustified. Often, in fact, we tend to cook more than we are going to consume, or food is discared because it is not so tempting. So we should change our attitude, avoiding to throw away food since it's is too much or we just look at the appearence of it. Furthermore we should be able to use our senses: we don't have to read only "preferably within" on the label, it doesn't mean that the food after that time can't be consumed! Therefore we can judge ourselves thanks to olfaction and also by tasting it. A proper conservation of food can make the quality more lasting; otherwise it could lose all his properties and qualities until becoming not eatable.
It's a good to avoid waste and take precautions for ethic reasons and also to be responsable for our planet.
The reasons why the food is often threw away are a lot and sometimes unjustified. Often, in fact, we tend to cook more than we are going to consume, or food is discared because it is not so tempting. So we should change our attitude, avoiding to throw away food since it's is too much or we just look at the appearence of it. Furthermore we should be able to use our senses: we don't have to read only "preferably within" on the label, it doesn't mean that the food after that time can't be consumed! Therefore we can judge ourselves thanks to olfaction and also by tasting it. A proper conservation of food can make the quality more lasting; otherwise it could lose all his properties and qualities until becoming not eatable.
It's a good to avoid waste and take precautions for ethic reasons and also to be responsable for our planet.
Although we can do a little in order to contain the big wastes, we can improve the situation with little daily actions: for example we can reuse the leftover food to create new delicious recipes.
Here we can read some recipes:
Here we can read some recipes:
PASTA
OMLETTE
Ingredients (for 2 people) :
In a cup whisk the eggs mixed with parmesan cheese, salt and pepper. When the compound is ready, add the pasta that you have to take out of the fridge in advance. Mix very well because pasta should be perfectly amalgamated with the mixture of eggs. In a big pan put a bit of oil, warm it up and pour the compound that should cook until the first side is cooked. At this point turn the omlette, helped by a plate or a lid and wait until the other side cooks.
Ingredients (for 2 people) :
- Advanced pasta
- 4 eggs
- Grated Parmesan cheese
- A nut of butter
- Salt
- Pepper
In a cup whisk the eggs mixed with parmesan cheese, salt and pepper. When the compound is ready, add the pasta that you have to take out of the fridge in advance. Mix very well because pasta should be perfectly amalgamated with the mixture of eggs. In a big pan put a bit of oil, warm it up and pour the compound that should cook until the first side is cooked. At this point turn the omlette, helped by a plate or a lid and wait until the other side cooks.
MARROWS STUFFED WITH MEAT
Ingredients:
Recipe:
After cleaning well the marrows, flesh-fry them in lighty salty boiling water for 5 minutes, drain dry them, cut them in half in the sense of the lenght, and empty them from the pulp paying attention not to break them.
Keep half of the pulp. Grind the ham and the meat and mix all with eggs, milk, parsley, basil, 2 spoonfuls of breadcrumbs softened with some water, but don’t make them too wet, 2 spoonfuls of Parmesan and marrow pulp. Adjust the mixture with salt.
Put the marrows in an oven-proof lightly greased with oil and fill them with the mixture. Mix what remains of the Parmesan and breadcrumbs and sprinkle on it the marrows. Finish them with a drop of oil. Roast at 180° for almost 20 minutes. When the marrows have a gilded croast, you can take them out of the oven and eat them, both warm or lukewarm.
Ingredients:
- 6
marrows of medium size
- 3
slices of ham steak
- 200g
of cooked meat exceeded
- 1/2
glass of milk
- 1
bunch of grinded parsley
- 5
leaves of grinded basil
- 3
spoonfuls of breadcrumbs
- 3
spoonfuls of Parmesan cheese
- Salt
- Oil
extra-vergin olive
Recipe:
After cleaning well the marrows, flesh-fry them in lighty salty boiling water for 5 minutes, drain dry them, cut them in half in the sense of the lenght, and empty them from the pulp paying attention not to break them.
Keep half of the pulp. Grind the ham and the meat and mix all with eggs, milk, parsley, basil, 2 spoonfuls of breadcrumbs softened with some water, but don’t make them too wet, 2 spoonfuls of Parmesan and marrow pulp. Adjust the mixture with salt.
Put the marrows in an oven-proof lightly greased with oil and fill them with the mixture. Mix what remains of the Parmesan and breadcrumbs and sprinkle on it the marrows. Finish them with a drop of oil. Roast at 180° for almost 20 minutes. When the marrows have a gilded croast, you can take them out of the oven and eat them, both warm or lukewarm.