为什么浪费蔬菜和香草?马西莫Bottura和Karime Lopez

为什么浪费蔬菜和香草?马西莫Bottura和Karime Lopez

11 May, 2021
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Fifty percent of all the vegetables and herbs we buy are thrown away - a shocking figure that is easily fixed with a little creativity in the kitchen.

In this episode ofWhy Waste?,Massimo Botturaand chefKarime Lopez, fromGucci Osteria da Massimo Botturain Florence, offer up some tips that make vegetables last longer in the fridge, plus some guidance on how to turn vegetable trimmings and leftovers into two delicious dishes.

First, a deep umami, sticky demi-glace made using offcuts and vegetable peelings, and secondly, a recipe for crispy and fluffy vegetable croquettes made using any leftover vegetables you may have lying around in the fridge.

Get ready to learn some delicious zero-waste recipes that will make you see food waste in an entirely different light.

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