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For the broth: bring the water with the vegetables to the boil in a tall saucepan and cook for 20 minutes.
Peel potatoes and carrots, keep the peels separately in water and ice.
serves for
4
total time
1
HR
0
MIN
ingredients
For the broth:
Lukewarm water
1.5 liters
Vegetable broth
Surplus of vegetables: peel of potatoes, carrots, stalks of artichokes, broccoli, spinach, chard, onion, celery and tomatoes
For pasta:
Large onions
1
Carrots
2
Agria potatoes
4, medium
Basil leaf
A few basil leaves
Anchovies
3, in oil
Parmesan cheese
Peel
Stale bread
Fresh pasta
280 g of pasta ammesca francesca (residues of packets of pasta)
To taste
Extra virgin olive oil
To taste
Fine salt
To taste
Black pepper
To taste
Having enjoyed preparing lunches for her large family from a very early age, Russo is now Chef and Food Manager of the Made in Cloister Foundation and responsible for the Food for Soul Refectory project, created with Michelin-starred chef Massimo Bottura of Osteria Francescana.
"I chose a traditional Neapolitan dish made mainly with leftovers," she explains. "This version uses vegetable peels and stems, leftover pasta, Parmesan cheese rind and stale bread."
Step 01
Step 02
Fry the parmesan peel, anchovies, onion and carrot cut into cubes in a pan with extra virgin olive oil. When golden, add the roughly chopped potatoes and a few basil leaves. After a few minutes, cover everything by 2 cm with the filtered broth, add salt and cook for 30 minutes.
Step 03
Cut the stale bread into pieces and spread it on a pan with baking paper. Brush it with oil and salt and bake it at 180 degrees for 20 minutes.
Fry the parmesan peel, anchovies, onion and carrot cut into cubes in a pan with extra virgin olive oil. When golden, add the roughly chopped potatoes and a few basil leaves. After a few minutes, cover everything by 2 cm with the filtered broth, add salt and cook for 30 minutes.
Step 04
In a pan, heat the seed oil and fry the peels of potatoes and carrots previously dried with a cotton cloth.
Step 05
When the potatoes are soft, drop the pasta and turn continuously until it is cooked through. Let it rest for a few minutes and then serve.
Serve with toast crumble, vegetable peel chips and a sprinkling of pepper.
Carrot bread by Refettorio Mérida
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