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The anti-waste recipe for stale bread pizza with tomato and mozzarella

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The anti-waste recipe for stale bread pizza with tomato and mozzarella

The fight against food waste is a fight that has been going on for years and that every chef embraces by proposing dishes based on the presence of one or more waste ingredients. Foods destined to be thrown away are revalued and enjoy a second life in creative ways that not everyone can fully appreciate.
We know that Italy is a country whose foundations are based on the indissoluble bond with traditions and, as with everything, open up to changes It seems like a tall order.
There are those who look with skepticism at the most innovative flavors and imaginative alternatives proposed by the Chefs, preferring to float in known waters.
Fortunately this trend is in sharp decline, especially with the advent of social networks through which more people can get their message across and raise awareness on the issue of food wastehelping their followers to take a more conscious path in terms of food and its variations.
So eating waste food becomes the new normality and contributes to having an emptier rubbish bin and a better knowledge of our potential in the kitchen.

An example of an anti-waste recipe is that of bread pizza. Bread is one of the most loved and at the same time most wasted foods, especially in Italy.
With this recipe we learn how to reuse the old bread and organize an alternative and tasty dinner.

Cut the bread into small pieces and start kneading, adding water little by little. When the bread is very soft, add salt and oil and continue kneading to mix the ingredients well.
We transfer the mixture into a round baking tray, oiled or lined with baking paper, spread the mixture over the entire surface and add the tomato puree, salt and a drizzle of oil. Bake at 180°C for 10 minutes and, halfway through cooking, add the mozzarella or any string cheese.
Remove from the oven and serve while still nice and hot.

Creator

Umberto’s profile is a must for fans of Campania tradition: Chef Nerone reinterprets traditional flavors by adding a personal touch.

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