The tricks that make you always get used up bread – Dagbladet.no

- Dry bread has a thousand uses, says Dag Tjersland.

He operates two Italian restaurants in Oslo and is known as the “king of Italian food” in Norway. So good is he, that even Italians calling for Day Tjersland when they organize happenings with Italian food in Norway.

Robinson & amp; Friday seem to excite Sheds 33, where Tjersland is chef.

Tjersland knows how to magnify costly ingredients and perform advanced techniques on a kitchen. But he’s not too nice for dry bread. Not for young people who want to learn – but yet not so much about food – either.

Restemattips

This spring Tjersland one of five famous chefs who share restemattips on children’s own food culture center, Goat Myra farm in Oslo.

The other is Even Ramsvik, Øyvind Hjelle, Ole Martin Alfsen and Henrik Henriksen. The courses take place in cooperation with Matvett.no and Sanitation Department in the City of Oslo, which both work to reduce mats win.

An increasing number are spearheading throwing less food. Did you know that Norway has its first supermarket for Food surplus? Some also publish their own scraps online.

Several chefs have chosen to talk about bread, what we throw most of in this country. “Well delivered” -Ole Martin Alfsen made bread pudding and bread salad panzanella, to great applause from the young.

Both Alfsen and Tjersland think Italians are remarkably good at leftovers.

Creative delicacies

– Italians get something out of everything says Tjersland and mentions the Sicilian delicacy “arancini” as an example.

arancini are fried bowls of rice, stuffed with meat, mozzarella, ham, mushrooms or other things.

– They taste great and are leftovers without noticing it. Everything from dinner yesterday can be used as fill. On the outside bowls breaded and fried with bread from yesterday.

Also read: How to use up turkey leftovers.

Another example is Ribbolita, a right which directly translated means “cooked again”. What do you think the court has, besides vegetables? Quite rightly, dry ciabbatta or dry bread.

– Delicious food that is easy to make and tastes better when it is left a bit, says Tjersland .

do it yourself

Day Tjersland know of people who take the car to the store’s errand to buy bread croutons. Do they get hold of them, they pay dearly. They do not get hold of them, they drop them.

– Nor should they dropped the drive and made them yourself. Homemade bread curvature tastes much better. You can give them exactly the flavor you want, he said.
Tjersland grew up with a mother who remained strictly durability dates. Although he uses his nose and sense of taste and throwing neither food or wine if he can avoid it. Vinslantene home he takes care of and use in sauces and soups.

– I have eaten yogurt one month after the expiration date and experienced milk that was absolutely fine 14 days after it went out. The border runs by mold on the cheese. Then I was skeptical, he said.

Has he bread to spare, he makes love to croutons flavored with parsley, sage or basil.

– You can also use other herbs. Or add croutons with sundried tomatoes, spices and garlic, he said.

Going in everything

breadcrumbs and breadcrumbs can be used for just about anything.

Tjersland user bread curvature to smooth sauces and soups, to veiled peasant girls to gratin, which sprinkle over trout fillets and to dilute prime rib.

– Dry bread in food are known in most cultures. Indian curry dishes often contain old bread. Also here in Norway we have such traditions. Grandma always used bread curvature in meatballs, he said.

Crunchy well

Tjersland encourages family volunteer with the bread that is left over.

– Once you have made an effort and put bread crumbs or bits of dry glass, gets life easier. Then it’s just to help themselves. Do not need to go to the store either.
Bread Krum or breadcrumbs stock easily by wiping the bread in the oven at low temperature, and then crush it in the mixer.

– Proper crunchy, says the chef.

the same seems kids on Goat Myra. That got crumbs on your purchase, no matter what dish they made.

See all the other good dishes you can make with old and stale bread.

Pizza with breadcrumbs

When the course was over, the children could both make and pronounce “pizza sfincione “and” pasta con le Sarde “. “Pizza sfincione” means “thick sponge” and is a typical pizza in Sicily. The dough is similar to focaccia and topped with fine sliced ​​bread crumbs for frying.

Sfincione tastes good cold, too.

The classic is to have anchovies in the sauce or on top, but here one stands freely. It is possible to play with toppings. A good tip is to tear the bread over pizza.

– The bread absorbs the tomato sauce and allow the filling is not so runny, says Tjersland.

The pasta with anchovies in tomato sauce was not as popular as pizza on Goat Myra. Some spat it out. However, most thought it was fun trying.

Did you know that Norwegian restaurants selling leftovers? Through the app Too Good To Go, you can check which restaurants have food to spare, and sell it cheap. If you are lucky, you get a meal down to 20 million.

Also in tomato sauce uses Tjersland breadcrumbs.

– Along with garlic and cheese tastes delicious, he said.

Are you still on how to use up old bread? Read this case again.