What I talk about
- Many of the parts we call scraps are thrown away for looks and commercial reasons, and because, being stringy or tough, they sometimes take a little more time in the kitchen.
- With artichokes I remove one layer of leaves at most and peel the stem with a vegetable peeler: then you eat it leaf by leaf, dipped in pinzimonio (olive oil dip) or a sauce, as an aperitivo.
- Cauliflower and broccoli leaves, boiled or steamed and then plunged into iced water to keep them bright green, become creams and sauces for pasta, grains or crostini, with nuts partly soaked and partly toasted.
- With asparagus I only cut off the woody end and peel the rest of the stalk: I turn the stalks into a sauce for a pasta made from leftover shapes, together with parsley and coriander stems.
- Overripe apples and pears, diced with a little lemon juice, go into a cake or muffin batter; I add desiccated coconut, but dark chocolate chips work too.
Sources
- The recipes are in the April 2023 issue of Terra Nuova (in Italian).
- The video page on veggiechannel.com (in Italian).
- The original video on the Veggie Channel YouTube channel.
