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When we have lunch or dine, often, we will accompany our dishes with good fresh bread. Ideal for sausing our plates, we consume 58 kg per year, or half a baked per day on average. But sometimes there will be a little Quignon, which will drag there several days, to finish in the trash. This is where our Italian friends cry out in scandal.
Indeed, on the other side of the Alps, hard bread is used in a succulent recipe for aperitif. Yes, thanks to your stale bread, you will be able to create delicious crostinis, as shown in the Instagram Cookist account. In a well -detailed video, you will be able to discover how a hard bread that we would usually throw away, you will manage to make your guests salivate for gourmet aperitifs. Coming closer to bruschetta, which we already love, these hard rolls are more like crunchy sofas that go perfectly in a green salad or then to prick natural. Indeed, it is quite possible to adapt this recipe according to your desires. It is above all important to take stock of the spices you have at your disposal, because they are them, the little secret of this recipe that smells good spring and summer. But then how to prepare these little amuses which will impress your guests and no longer get you waste bread?
Source:https://www.750g.com/le-secret-des-italiens-pour-transformer-un-reste-de-pain-dur-en-une-delicieuse-recette-pour-l-apero-a39871.htm
