Fight food waste at home in extraordinary dishes with ordinary ingredients brought to you by one of the finest chefs in the world, Massimo Bottura.
“Cooking with ingredients that otherwise would have been thrown away draws out the resourcefulness of a cook, any cook.”
Legendary Italian chef Massimo Bottura’s latest book Bread is Gold reveals the secrets of more than 50 of the world’s best chefs through easy and inspiring recipes. Within its pages you’ll find would-be discarded ingredients transformed into delicious dishes in recipes by top culinary talents – all of whom took part in his groundbreaking 2015 soup kitchen project Refettorio Ambrosiano in Milan.
One third of all the food produced globally is wasted each year. For Bottura the issue of food waste needed to be addressed with action. Bread is Gold documents the first six months at the Refettorio and includes contributions from some the best chefs in the world – including Rene Redzepi, Alain Ducasse and Mario Batali. In 2016, Bottura then went on to setup Food for Soul, a non-profit that seeks to fight food waste in support of social inclusion and individual well being.
Enter our competition to win a signed copy of Bread is Gold by Massimo Bottura, published by Phaidon.
4 recipes to use leftovers, by Massimo Bottura & friends
The circular economy charity WRAP UK have identified the four foods that contribute the most waste in each food category (bakery, fresh produce, dairy, meat). They are: bread, potatoes, milk and poultry.
Here Massimo shares four recipes from Bread is Gold to help inspire you to use these often wasted ingredients in consistently surprising ways at home.
Bread is Gold by Massimo Bottura
100 g stale bread, sliced 1/8 inch (3 mm) thick and cut into six 4 inch (10cm) rounds (see note)
10 g edible gold powder
Bread and Sugar Cream
100g stale bread (see note)
100g packed light brown sugar
3 tbps heavy (whipping) cream
Salted Caramel Ice Cream
150 ml whipping cream
150 g packed light brown sugar
100g bread, cut into small pieces (see note)
4 tbps packed light brown sugar
Make the Bread Crisps
Preheat the oven to 180°C/Gas Mark 4. Line a baking sheet with parchment paper. Arrange the bread on the baking sheet 2 cm apart. Bake until crispy and golden brown, about 4 minutes. Let cool. Sprinkle with the gold powder.
Make the Bread and Sugar Cream
In a medium pan, heat the bread and brown sugar over medium heat and cook until caramelised, about 3 minutes. Add half the milk and simmer until almost all the liquid has evaporated. Add the remaining milk and the cream, bring to a boil, and cook for 3 minutes. Remove from the heat and let cool. Transfer to a blender and blend on high speed until smooth, about 3 minutes. Strain through a fine-mesh sieve two times. Cover and refrigerate. Once cold, whisk until stiff peaks form and transfer to a piping bag.
Make the Salted Caramel Ice Cream
In a small pot, bring the cream to a boil over medium heat. In a medium pan, melt the brown sugar over medium heat until completely melted, about 3 minutes. Add the warmed cream and salt, remove from the heat, and whisk. Strain through a fine-mesh sieve into a clean pan. Add the milk and generous amount (200 ml) of water. Return to the heat and bring to 40°C over medium heat, then simmer for 2 minutes until it reaches 80°C. Remove from the heat and let cool. Cover and refrigerate until well chilled. Transfer to an ice cream machine and process according to the manufacturer’s instructions. (If you don’t have an ice-cream machine, freeze the mixture until hard enough to scoop.)
Make the Caramel Croutons
In a medium pan, heat the bread and brown sugar over medium heat and cook, stirring, until the sugar caramelises and coats the bread, about 5 minutes. Transfer to a baking sheet lined with parchment paper and let cool. Store in an airtight container.
Place a scoop of the salted caramel ice cream on each plate and top with 5 caramel croutons, 1 tablespoon of bread and sugar cream, 5 more caramel croutons, and 1 more tablespoon bread and sugar cream. Garnish with 1 bread crisp.
Note: Save the leftover bread for the bread and sugar cream and caramel croutons.
Spanish Tortilla with cold lentil salad by Basque Culinary Centre & Juan Mari Arzak
1 kg potatoes, peeled and cut into 1⁄3-inch (8 mm) dice
1 litre extra-virgin olive oil
2 medium onions, finely diced
1 tsp salt
Cold lentil salad
1 can (425g) cooked lentils, drained and rinsed
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 onion, finely chopped
90ml extra-virgin olive oil
3 tbsp red wine vinegar
Make the Spanish tortilla
Place the potatoes in a large bowl and cover with water. Set aside until ready to cook. In a medium pot, heat the olive oil over medium heat. Add the potatoes and slowly cook, taking care that they do not change colour, until soft, about 10 minutes. Reserving the oil, transfer the potatoes to a colander to drain. Repeat the same process with the onions. In a large bowl, lightly beat the eggs. Stir in the potatoes, onions, and salt. In a small nonstick pan, heat 2 tablespoons of the reserved cooking oil over medium heat. Add 240 ml of the egg and potato mixture and cook until both sides are firm, but the inside is still soft, about 5 minutes per side. Repeat this process to make 8 tortillas.
Make the cold lentil salad
In a large bowl, combine the lentils, bell peppers, onion, olive oil, and vinegar. Season to taste with salt.
Place a tortilla on each plate and serve a spoonful of the lentil salad alongside.
Milk ice cream with Sbrisolona Cake by Antonia Klugmann & Fabrizio Mantovani
Serves 6 to 8
Milk Ice Cream
100ml whipping cream
150g granulated sugar
225g butter, at room temperature
200g peeled raw almonds
180g plain flour
200g granulated sugar
½ tsp salt
Grated zest of 1 large navel orange
1 tsp anise seeds, plus more for topping 2 egg yolks (see Note)
Icing sugar, for dusting
Make the milk ice cream
In a medium pot, bring the milk, cream, and sugar to 70°C over medium heat and cook for 5 minutes, whisking constantly. Let cool, then cover and refrigerate for 1 hour to chill. Transfer to an ice-cream machine and process according to the manufacturer’s instructions. (If you don’t have an ice-cream machine, freeze the mixture until hard enough to scoop.)
Make the Sbrisolona Cake
Preheat the oven to 180°C/Gas Mark 4. Line a 25 cm (10-inch) tart pan with a removable bottom with a round of parchment paper. Grease the paper with butter.
Set aside a handful of almonds. In a food processor, finely crush the remaining almonds.
In a large bowl, mix together the finely crushed almonds, flour, semolina, sugar, salt, orange zest, and anise seeds. Add the butter and egg yolks and mix with a spatula until combined (the dough shouldn’t be uniformly smooth). Transfer to the prepared pan. Top with the reserved almonds and some anise seeds. Bake until golden brown, about 30 minutes. Let cool in the pan. Dust with icing sugar.
Place a slice of Sbrisolona cake on each plate and top with a scoop of the milk ice cream.
Note: Save the egg whites to make meringues.
Chicken Goulash with herbs and citrus by George Brown Canada Cooking School
4 tbsp plain flour
Salt and freshly ground black pepper
800g boneless chicken thigh, cut into 2.5 cm cubes
1 tbsp extra-virgin olive oil
350g onions, finely chopped
300g carrots, sliced
2 leeks, finely diced
150g green beans, halved
12 pearl onions
4 garlic cloves, roughly chopped
2 tbsp plus 1 teaspoon white balsamic vinegar or apple cider vinegar
500ml chicken stock
2 bay leaves
1½ tbsp rosemary leaves
4 tbsp thyme leaves
300ml whipping cream
Juice of 2 lemons
16 basil leaves
In a medium bowl, combine the flour, 1 teaspoon salt, and ¼ teaspoon pepper and set aside. Season the chicken with salt and pepper. In a medium saucepan, heat the olive oil over medium heat. Add the chicken and sauté for 5 minutes without browning the meat. Add the onions, carrots, leeks, green beans, peas, pearl onions, and garlic and cook for 3 minutes, turning the chicken often. Sprinkle the flour mixture over the chicken, turning to coat evenly, and cook for another 3 minutes. Add the balsamic vinegar to deglaze the pan. Add the chicken stock gradually, then add the bay leaves, rosemary, and thyme. Cover the pan and cook over low heat until the chicken is cooked through, about 15 minutes. Add the cream and lemon juice and simmer for 5 minutes. Season to taste with salt and pepper. Serve garnished with basil.