Welcome to the new edition of our column Zero waste in the kitchen, designed to give new life to food waste, transforming it into surprising ingredients. Reducing waste means not only making a sustainable choice, but also discovering new flavors and often hidden nutrients.
And today we are talking about one of the most loved vegetables of the summer!
Are you ready to discover today's featured ingredient? 🥁
The cucumber peel
Crispy, fresh and perfect for summer, cucumber is one of the lightest and most versatile vegetables.
But its peel can be eaten? Absolutely yes - if well washed, it is rich in fiber, vitamin K, antioxidants and it keeps the delicate flavor of the cucumber intact. Plus, it gives color, texture and above all it's zero waste.
Today we offer you a simple, original and fresh recipe: rolls made with cucumber peels, perfect for an appetizer or a summer aperitif.
Cucumber peel rolls with crescenza and cherry tomatoes
A light recipe, ready in a few minutes and ideal for giving new life to cucumber peels.
Ingredients
- Peels of 2 large cucumbers (well washed)
- 200 g of crescenza (or other soft cheese)
- 10-12 datterini tomatoes
- Juice of half a lemon
- Fresh thyme or marjoram leaves
- Salt and extra virgin olive oil to taste.
Preparation
- Cut the cucumbers into thin slices lengthwise, keeping the peel. If you prefer to use only the peels, make strips with a potato peeler.
- Season them with a few drops of lemon, a pinch of salt and let them rest for 5-10 minutes.
- Spread a little of growth on each strip of peel.
- Add some cherry tomatoes cut in half and a few aromatic leaves.
- Roll gently and close with a toothpick.
- Complete with a drizzle of oil and serve cold.
Cucumber peels can become the protagonists of many recipes.
Discover in our blog the other Zero Waste ideas to try with our soups and ready meals:
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