PEPPE GUIDE: I DO NOT THROW ANYTHING AWAY OF THE BREAD
I don't throw anything away from the bread is the new book by Peppe Guide, published by Gambero Rosso.
60 ricette, dall’antipasto al dolce, not to waste even a crumb.
Recovery is therefore the main reason for this third editorial effort by the chef from Vicenza, a face beloved by the general public not only as a restaurateur, but also for its broadcasts broadcast on Gambero Rosso Channel (This land is my land), as well as for his numerous videos live on social networks, who kept followers company during lockdown periods.
Peppe Guide
THE PRESENTATION
Waiting for the official presentation of the volume in Rome, a sort of preview took place on Thursday 2 December at Antica Osteria Nonna Rosa, the restaurant of the Guida family, stella Michelin da 14 anni, Two Forks with 85 points for Gambero Rosso's Restaurants of Italy and many other awards in the game bag (one of which is particularly dear to us: the special award dedicated to the "Restaurant with the best cheese-based creation" in the Italian Restaurants guide 2022 for the dish Cinque consistenze e temperature diverse di provolone del monaco).
More than anything else, a meeting between friends: the Gambero Rosso team (among those present, l’editor Pina Sozio and the project manager Serena Maggiulli), sponsors (Cantine San Marzano, Agrigenus, Pastificio dei Campi, Pane & Pace) and some representatives of the press.
Serena Maggiulli, book project manager
"Reuse is the real avant-garde": this is the thought of Peppe Guida, champion of the recovery kitchen, sensitive to issues of sustainability and plant-based nutrition, enough to have introduced a completely vegetarian menu to the restaurant, based on products from the vegetable garden of his "Villa Rosa" estate in Montechiaro – La Casa di Lella ”which welcomes guests in the summer, during the closing of Nonna Rosa. There the hens, neanche a dirlo, they scratch around happily and end their lives naturally.
Plant-based dishes do not have a punitive value, but they recall tradition, peasant cuisine.
For the chef, bread is sacred. Woe to lay it upside down on the table! But the real mortal sin would be to throw it away!
Peppe Guida has always been used to giving new life to leftovers, for cultural and family heritage, before it was a trend.
So many recipes were born, who see stale bread as a main ingredient or as a co-star.
For those who want to start from scratch, in the book there is also the recipe for the preparation of bread, with the poolish method.
A seguire, recipes with hard bread for appetizers or aperitifs (even with nothing in the pantry: only water and oil!), first courses, pizzas and flans, panini, secondi e contorni, and finally sweets and ice cream!
Come bonus, the link through QR Code to some video recipes with the explanation of the dish step by step.
Bread becomes crumble, salse, waffles, chips. For some recipes Matera bread is used.
Matera bread
The bread of Matera of Pane & Pace
THE TASTING
We were lucky enough to be able to taste some of the dishes featured in the book.
Meatballs with broccoli and bread balls, mortadella and lemon: probably nothing is more greedy than a meatball, and Peppe Guida knows it very well, since for years the official welcome of Osteria Nonna Rosa has been a meatball with sauce. These versions are just as tasty.
Meatballs Bread, mortadella and lemon
Meatballs of friarielli
Bread chips, parmesan and walnuts: very tasty idea for recycling leftovers. How to prepare bruschetta when you have almost nothing at home!
Bread chips, parmesan and walnuts
Matera bread peel soup with borlotti beans, fermented cabbage and bread crumbs, oil and chilli: a recipe not present in the book, born on the spot, which proves how satisfying a simple dish can be.
Matera bread peel soup with borlotti beans, fermented cabbage and bread crumbs, oil and chilli
Pastificio dei Campi annurca seeds with caciolimone with bread peel sauce and black truffle: a new format of the Pastificio dei Campi (comparable to rice in shape and size), creamed with caciolimone, a caciocavallo with a heart of lemon butter produced by the dairy De Gennaro di Vico Equense.
Pastificio dei Campi annurca seeds with caciolimone with bread peel sauce and black truffle
Parmesan of hard bread: a perfect illusion. It is almost hard to believe that there are no aubergines. It is an ideal preparation for the winter months, When, appunto, eggplants are not in season.
Parmesan of hard bread
Creamy dark chocolate, fleur de sel, olio evo, Waffle bread: a dessert to prepare to amaze guests. So spectacular to the eye and good on the palate, how easy in preparation.
Creamy dark chocolate, fleur de sel, olio evo, Waffle bread
Sicilian bread cannolo, orange peel and chocolate chips: to do, redo, and do it again and again!
Sicilian bread cannolo, orange peel and chocolate chips
Potato staples: the unmissable end of the meal at the Guida house! Hot, fluffy, dolci, greedy.
Potato staples
A fully satisfying menu, in which the almost total absence of animal proteins does not weigh at all, and which shows that simplicity is not synonymous with banality, but it is indeed creativity, gusto, environmental savings and sustainability.
Excellent discovery also that of the wines of Cantine San Marzano.
Fate (and do yourself!) a wonderful Christmas present: the recipes of I don't throw anything away from the bread they are all very tasty and easily made.
And complete the work by combining the book with one of the fantastic panettone by Francesco Guida: you will be irresistible.
The Antica Osteria Nonna Rosa team
Antica Osteria Nonna Rosa
Via Privata Bonea, 4 – Vico Equense, Naples
such. 334/3917950
www.peppeguida.com/antica-osteria-nonna-rosa/
I don't throw anything away from the bread - Peppe Guida - Gambero Rosso Editore
Previous visit to the Antica Osteria Nonna Rosa https://allassaggio.it/antica-osteria-nonna-rosa-la-cucina-stellata-di-peppe-guida/
Our stay at Villa Rosa https://allassaggio.it/villa-di-nonna-rosa-il-lato-green-di-peppe-guida/
