Zero waste in the kitchen: tufts of fennel.

Fourth issue of our column #Zero waste in the kitchen., the column that makes you discover how to recover the parts of vegetables that are considered 'less noble' but are actually the most nutrient-rich! This time we will be looking at Fennel...

Fennels
Fennel is a valuable vegetable; it has few calories, excellent flavor and remarkable digestive capabilities, a real natural panacea, so be careful not to waste an ounce of it! Today we offer some ideas for using fennel scraps: the green tufts, the outermost leaves and the stems

Some ideas for recovering clumps, outer leaves or stems:

Our anti-waste recipes

Rfennel beard isotto
Prepare a very simple risotto with a sauté of garlic and sage and bring to cooking with vegetable stock. When it's time to stir-fry, add finely chopped fennel beards, along with butter and Parmesan cheese. If you love strong, ethnic flavors, also add a hint of curry for an intoxicatingly fragrant fusion dish.

Cfennel remake with shrimp
Flake 3-4 fennels and wash them well, keeping the beards aside that you will need at the end. Sauté the shallots, adding a few tablespoons of water to sweeten the flavor, then add the fennel parts (excluding the beards) and finish by covering with ½ liter of vegetable stock, or hot salted water, adding half a lemon and let it cook undisturbed.
Meanwhile, take care of the shrimp (about a dozen): remove the head, tail and carapace and keep them aside. When the fennel is well cooked, remove the lemon and, first with an immersion blender, then with a masher, make a velouté. Add the shrimp, which, if nice and fresh, should cook on the remaining heat (possibly heat for 1-2 minutes more).
Pour the fennel velouté with shrimp onto plates, decorating with the fennel beards, the zest of the leftover lemon half cut into fillets, pistachio granules, and a small drizzle of oil.

Fennel cupcakes

Ingredients (for 4 cupcakes):

  • Outer part and tufts of 2 large fennels
  • 100 g of grated cheese
  • 2 eggs
  • 1 stale bun
  • 1 glass of milk
  • Halls
  • Pepper

Preparation:

After washing the fennel, cut the outside into small pieces and transfer it to the blender, adding the barbs and adjusting the salt and pepper.
Separately, soak stale bread in milk.
In a bowl, process the whipped scraps with the well-wrung bread, cheese, and egg yolks.
Whip the egg whites until stiff and gradually combine them, stirring from the bottom up, trying not to disassemble the mixture. This way the incorporated air will make the cupcakes puff up as they bake.
Butter and flour 4 muffin molds and pour in the mixture, not exceeding 2/3 of the capacity.
Bake in the oven at 180° C for 15 minutes. Serve them either hot or warm.

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