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Tuscany Attitude Chef Gabrio Dei

Zero Waste: 'Tuscany Attitude'

Stale bread and vegetable trimmings get a second life in these Italian-inspired croquettes. 

25 October, 2022
Average: 4 (3 votes)

serves for

4

ingredients

Pappa al pomodoro
Stale bread
200 g, cubes
Tomatoes
300 g, hearts and seeds
Extra virgin olive oil
50 g
Garlic cloves
4
Parsley
stems
Dried oregano
1 tsp
Sun dried tomatoes
peels
Salt
To taste
Caster sugar
To taste
Lagane in broth
Vegetable trimmings
peels and scraps of potatoes, pumpkin, carrots, onion, jerusalem artichoke, celeriac, parsley stems, black cabbage, celery
Double concentrate tomato paste
1 tsp
Parmigiano cheese
rinds
Eggs
3
Breadcrumbs
120 g
Milk
150 g
Butter
to taste
Salt
15 g every 1300 g of broth
Fish Croquettes "Livorno Style"
Fish trimmings
heads and carcasses
Milk
1 lt
Flour 00
285 g
Butter
190 g
Salt
to taste
Garlic
Parsley
White wine
Oil for frying
Bread crumb
for breading

Chef Gabrio Dei, a member of the S.Pellegrino Young Chef Academy community, shares his zero-waste recipe to use up stale bread, vegetable trimmings, Parmesan crusts and leftover fish, in a riff on Tuscan cuisine.

This recipe is featured in our collection of ingenious ways that help you fight waste at home and, more importantly, inspire you to create something delicious with food that would normally be thrown away. Check them out here.

Step 01

For the pappa al pomodoro

Cook the tomato hearts and seeds, with a tablespoon of extra virgin olive oil, for 15 minutes. 

Add the cubed stale bread and simmer for 10 minutes.

Turn off the heat and add a clove of garlic, parsley stems, and extra virgin olive oil. Puree and then add the dried oregano: regulate flavour and acidity with a little bit of salt and sugar. 

Keep warm. 

Step 02

Chop the tomato skins and fry them.

Step 03

Aromatic vegetable broth

Toast the vegetable trimmings in the oven at 180 degrees until they are golden brown, then dip them into ice.

Bring everything to a boil, adding a teaspoon of tomato concentrate and the Parmesan crusts, and cook for 30 minutes.

Filter, reserving the Parmesan crusts, and regulate the flavour: for every 1300 g of broth add 15 g of salt or 10 g of soy sauce. 

Cut the Parmesan crusts into cubes. 

Step 04

Lagane 

Mix the breadcrumbs with the eggs and the milk, adding just a little bit of salt. You want to obtain a kind of crêpe with the help of a lightly buttered pan, cover it with a wet cloth. 

Cut them in lozenges and keep warm.

Step 05

Fish croquettes

Gently boil the fish carcasses for 15 minutes, then separate the pulp from the bones, keeping both aside: you need about 300-350 g of fish pulp.

Boil the milk.

In the meantime, toast the flour in the butter in another saucepan, then gradually add the boiling milk, stirring.

Add the fish pulp and simmer for 10 minutes, seasoning with salt: spread onto a steel pan and cover with cling film and leave in the fridge overnight to stabilise.

Use your hands to form 'fishballs', toss them in breadcrumbs, and keep them refrigerated until use. 

Step 06

Marinara sauce Livorno style

Immerse the previously stripped bones in water and ice, and bring to boil with a glass of white wine, garlic, parsley stalks, and double-concentrate tomato paste.

Reduce until one-third of the initial quantity is obtained, pass through a colander and reduce further on the heat, until a thick and tasty sauce is obtained. 

Season with salt and keep warm.

Step 07

Dressing and finishing

Fry the croquettes in seed oil at 175 degrees for about 3 minutes, until golden brown, then drain on kitchen paper. 

Serve the pappa al pomodoro lukewarm, finishing with fried tomato skins, the breadcrumbs 'Lagane' in the hot vegetable broth and cubes of Parmesan crusts and the fish croquettes in marinara sauce. 

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