Ways to Turn Surplus Fruit and Veg into a Frozen Accompaniment – Instructions
Although numerous social media culinary fads prioritize appearance instead of substance, the popular frozen tomato concept delivers real kitchen value and also addressing a everyday leftover problem. Certainly, this approach has been around, but its adaptability makes it valuable.
Iced Produce “Ice Scraping” with Burrata
Your freezer ranks among the most effective methods to cut down on food waste. If ever in doubt, ice ingredients! This simple but flexible dish helps use up bits and pieces or slightly old produce via icing and transforming them into an elegant appetizer.
Cream-filled mozzarella works wonderfully with the light feel of granita. It is made by pulling fresh cheese to form a sack filled with stracciatella, producing some of the tastiest cheeses available.
A single kind of veggie is sufficient for this dish, but feel free blend multiple components if you prefer. Consider creating a colorful combination – like cucumber ends, beef tomato, and pepper to make a island-inspired look. Additional excellent matches include beets with balsamic vinegar and dill weed, carrot with orange juice and fennel, or fig with balsamic glaze and black pepper.
This dish works best for individual servings, so serve a whole burrata per guest.
Prepares 1
1 fruit or vegetable
A single burrata
Sea salt
Optional enhancements (all to taste):
Liquid fat: extra-virgin olive oil
Flavorings: basil, aleppo pepper
Acidic component: lemon juice, plus citrus zest if unwaxed
Choose the selected fruit or vegetable and place it in the freezer for no less than 6 hours, or until solid.
Just before eating, put the cheese on a plate and shred the frozen item above it. Top well with flaky salt, then drizzle with your chosen dressing. Include spices and a dash of acid, then eat at once – the grated ice dissolve fast.
