If you have leftover roscón or ‘panettone’, take advantage of the remains with these ideas

As the Christmas walk towards their end, our appetite is dwindling. It is logical: we have been eating and drinking for almost 15 days as if there were no tomorrow. Along the way, remnants of the classics of these dates remain, such as the roscón of Kings or the ‘panettone’, which dry out little by little, losing their grace & mldr; But there are ways to revive them in delicious recipes and ideas that, in addition, allow us to see these sweets with different eyes. If you have leftovers scattered around the kitchen, take note.

Al rescate del ‘panettone’

Angelo Marino, Italian restaurant cook Ballaró Bakery (Madrid), I would not waste a piece of a delicious classic ‘panettone’ with raisins. “You can prepare a ‘tiramisu’ with the remains that we no longer want to eat as is. To do this, we cut the ‘panettone’ into strips and soak it in coffee seasoned with a splash of ‘amaretto’ or ‘grappa’ and add ‘mascarpone’ cream without skimping & rdquor ;, he explains. The smallest of the house can “rediscover the ‘panettone’ by smearing it with Nutella or eating it with sliced ​​bananas & rdquor ;.

For those who want to go a little further, Marino encourages slicing and preparing “salty sandwiches, from the classic ham and cheese mix to any other with the sausage we prefer. We can also eat it with a fresh grilled ‘foie’& rdquor ;. Another option is to “crumble it and mix it with a poultry liver pate along with a splash of brandy to use as a filling for a baked turkey & rdquor ;.

But not only the ‘panettone’ of raisins is usable after losing hydration, you can also breathe new air into the chocolate. Hernán González, restaurant chef The Bubble Shop Madrid, suggests preparing a torrija, “Infused in milk with cardamom and orange peel & rdquor ;. It also proposes a pudin, “Simply adding a few beaten eggs and milk and soaking the remaining ‘panettone’ well into the mixture. We put it in the oven and that’s it. It is a perfect use recipe & rdquor ;.

What do we do with the remains of the roscón?

Bread Delirium. can boast of making one of the best roscones in Madrid. Javier Cocheteux, father and son, are in charge of this workshop where they sell (and a lot) a celebrated torrija de roscón available all year round. “We slice the roscones into thin slices that we dry in the oven at 90 degrees for about three hours. Then we soak them in very hot flavored milk, egg them, and bake them instead of frying them & rdquor ;, they explain. In addition, they also propose milk soups. Preparing them is very simple: You just have to heat the remains of dry roscón in a casserole with milk and serve them to your liking …

From The Magdalene of Proust, another Madrid bakery that is committed to organic preparations, recommends taking advantage of the remains (if there are any) of roscón preparing a ‘tiramisu‘. “We beat mascarpone cheese, sugar and yolks and we combine everything with some whites to the point of snow. We soak the roscón slices in coffee flavored with cardamom and we prepare the ‘panettone’. To do this, we alternate layers of roscón, mascarpone and dusted cocoa & rdquor ;, they explain.

But there are more ways to get gold out of a roscón that has already seen better days. Hernán González believes that roscón can work well for “some Huevos Rancheros, replacing the usual corn tortillas “.” We toast the roscón a little and put the eggs prepared on the plate, bacon passed through the pan and a spicy tomato sauce & rdquor ;.

Related news

Another good idea from the chef at La Burbujeria is to prepare “some sweet crumbs& rdquor ;. What he proposes is “crumble the roscón and sauté it with a little butter and, finally, serve with pieces of fruit and with a whipped cream & rdquor ;.

One last suggestion: prepare a ‘croque-monsieur‘. “I think it can work very well if we use the roscón as if it were sliced ​​bread and make a mixed sandwich that we then covered with bechamel and au gratin in the oven & rdquor ;. It certainly sounds delicious. With proposals like these, Christmas may well last until the end of January …