In the kitchen, nothing should be thrown away. Chefs try to make the best use of leftover meat and fish. So, let’s do as the chefs do – using leftovers to add flavor to future dishes!
Meat scraps
Meat scraps can be used to prepare excellent broths that can be used as a base for risotto, braised meat or stew. Bones, veal and chicken meat are perfect for flavoring sauces, such as brown gravy – the unique demi-glace for escalopes and roasts.
Fish scraps
How many times, after a fish dinner, have you found the table full of scraps? Instead of throwing them away, use them for broth – great on its own or perfect as a base for risotto and sauces. A tasty alternative is the brodetto, a typical Marche dish made with different varieties of fish.
A no-waste recipe
If you want to make a recipe with zero waste, follow the advice of our chefs at La Scuola de La Cucina Italiana. Make a cream with trout, a very delicate and healthy fish thanks to the calcium in its cartilage. Cut the fish into pieces, without removing anything, including the eyes and scales. Cook everything in a pressure cooker for about two hours together with carrots, spices and a little water. Finally, blend everything with an immersion blender. You can also try making a cream from saltwater fish, but the flavor will be much stronger.