GOOD TO THE LAST SLICE
“One only has to investigate the indigenous recipes of different countries to find creative and delicious ways to utilize leftover bread.”
Like many people raised in Mediterranean households, I was taught to preserve and venerate bread. Whether collecting fallen crumbs from my cupped hands while exiting church or feeding ducks with our weekly scraps, many of my childhood memories revolve around bread and how best to honor it and stretch its uses. Naturally, my grown-up menus now include homemade breadcrumbs and fragrant garlic croutons, but with so many fresh bread options available today, my repertoire has expanded to use up other varieties such as pita, whole wheat, and sweet brioche. One only has to investigate the indigenous recipes of different countries to find creative and delicious ways to utilize leftover bread.
Most countries and cultures that consume bread put dry leftovers to good use. In the Middle East, breads like pita and lavash are added to salads. Matzo, crushed into a fine crumb, is an acceptable replacement for matzo meal when preparing matzo ball soup. In Europe, Spain’s tapas bars serve the ubiquitous , or dry bread rubbed with a fresh tomato. Italy, too, finds frugal reuse of bread. salad and r and soup all benefit from the added bulk of bread. The French added eggs and milk to stale bread to create
