Boxing Day, how to transform Christmas leftovers

Take a Boxing Day the “ritual” of eating leftovers of Christmas Eve dinner and Christmas lunch, with 84% of families who will bring to the table what has not been consumed in the two days. An investigation confirms this Coldiretti/Ixè which highlights how the citizens’ environmental sensitivity increases during the holidayswhen there is a greater risk of throwing food into the bin, usually cooked in a more abundant manner than usual, believing that this way the appointment with friends and relatives is celebrated more adequately.

Estimated that only 9% of homes have consumed everything, theThe goal is to avoid wasting food already prepared which, according to an evaluation by Coldiretti, are valid around half a billion euros.

There is no shortage of advice from the peasant chefs of Campagna Amica with practical and sustainable recipes

Il boiled or roasted they can be reused for a quick ragù or to fill gourmet sandwiches. Il cooked fish find new life in meatballs or warm salads with vegetables. Il puree advanced turns into croquettes or in a baked pie with gratin cheese. Stale bread is used to make delicious bruschetta, dumplings or sweet puddings. Even i mixed cheeses they become ideal ingredients for savory pies. Pandoro, panettone and dry biscuits, on the other hand, can be the basis for spoon desserts or alternative tiramisu.

Leftovers…preserve the culinary traditions of the past

These recipes not only represent an excellent solution to avoid wasting food products – notes Coldiretti – but also contribute to preserving the culinary traditions of the past, rediscovering very widespread customs that have given rise to dishes that are symbols of the food and wine culture of the area. But recovering food, Coldiretti underlines, is also good for the economy and the environment, reducing waste.

In fact, food waste remains an important problem. According to Coldiretti analysis of Waste Watcher International data, every Italian throws away 556 grams of food per week, with a prevalence of fruit and vegetables. In the top-5 of the most wasted products, fresh fruit comes in first place (23 grams wasted per person per week), vegetables in second place (22), fresh bread in third place (20), ahead of salads (18) and onions/garlic/tubers (17).