Waste in the kitchen? Let's see how the chefs at La Scuola de La Cucina Italiana use them to make tasty recipes
Nothing should be thrown away in the kitchen. The chefs de The School of Italian Cuisine, in particular, try to make the best use of meat and fish waste. Here, therefore, some advice to not waste (and save) with taste.
Meat waste
Meat waste can be used to prepare excellent food broths, to be used as a base for risottos, braised or stews. Bones and veal and chicken are perfect for flavoring sauces, such as the brown background, the unique demi-glace for scallops and roasts.
Fish waste
How many times, after a fish dinner, did you find the table full of waste? Instead of throwing them away, you can use them like this: head, central spine and fins are great for preparing broths very tasty, ideal both alone and as a base for risottos and sauces. A tasty alternative could be to prepare a broth, typical Marche dish prepared with different varieties of fish.
A prescription
If you want to make a recipe with zero waste, follow the advice of the chefs at La Scuola de La Cucina Italiana. You can prepare a cream with the trout, very delicate and healthy fish thanks to the calcium contained in the cartilage. Cut the fish into pieces, without removing anything, including eyes and scales; cook everything in one pressure cooker for about two hours together with carrots, spices and a little water. Finally, mix everything with a mixer immersion and you'll see what a delight! You can also try preparing the cream from sea fish, it will taste much stronger.
Want more tips in the kitchen? Take part in the La Scuola de La Cucina Italiana courses, see the calendar here!
Texts by Giulia Ubaldi
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