Welcome to the new edition of our column Zero Waste in the Kitchen, created to transform waste into valuable ingredients for new recipes. We often throw away parts of vegetables that, instead, can be recovered and enhanced in the kitchen, helping us to reduce food waste. The less-used parts of vegetables are in fact rich in fiber, vitamins and minerals that are essential for our well-being.
Are you ready to discover today's featured ingredient? 🥁
Bell pepper peels
Colorful, sweet and full of flavor, the skins of peppers are often removed. Once cooked or blended, they become perfect for light and surprising (and easily digestible!) preparations.
They contain natural antioxidants (especially in the red varieties), vitamin C e fibers, and thanks to their intense aroma they lend themselves to creating truly unique condiments, creams or preserves.
Today we offer you. two quick and easy recipes To never throw them away again:
- A sweet-and-sour chutney to go with cheese or main courses
Sweet and sour chutney of bell bell pepper peel and date peels
A flavorful cream, perfect for spreading or pairing with cheeses.
Ingredients
- The skins of 2 red peppers
- 150 g of cherry tomatoes
- 1/2 red onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon of brown sugar
- 1 tablespoon of evo oil
- Salt and pepper to taste
Preparation
- Finely chop peels, dates, and onion. Brown in pan with oil, then add vinegar, sugar, salt and pepper. Cook over low heat for 20 minutes until mixture thickens.
- Lightly whisk for a smoother consistency. Preserves in sterilized jar. Great with fresh cheeses or roasted meats.
🎯 This recipe is also perfect for adding an extra touch to our soups and ready meals.
Discover them all in the products section Of the site.
