{"id":50993,"date":"2019-02-27T11:50:36","date_gmt":"2019-02-27T10:50:36","guid":{"rendered":"https:\/\/www.crowdfarming.com\/senza-categoria\/spezie-fatte-in-casa-tre-ricette-con-scorze-e-bucce\/"},"modified":"2025-12-22T20:54:18","modified_gmt":"2025-12-22T19:54:18","slug":"spezie-fatte-in-casa-tre-ricette-con-scorze-e-bucce","status":"publish","type":"post","link":"https:\/\/www.crowdfarming.com\/what-the-field\/it\/ricette\/spezie-fatte-in-casa-tre-ricette-con-scorze-e-bucce\/","title":{"rendered":"Spezie fatte in casa: tre ricette con scorze e bucce"},"content":{"rendered":"<p>Cannella, pepe, anice stellato: le spezie in cucina quasi sempre arrivano da lontano.\u00a0E se oggi vi dicessimo che per aromatizzare i piatti non serve fare il giro del mondo, ma basta aprire il frigo o andare sul balcone? Procuratevi scorze d&#8217;arancia, bucce di cipolla e bucce di mela: oggi vi diamo tre ricette di spezie fatte in casa dedicate a cuochi risparmiosi e consumatori critici.<\/p>\n<hr \/>\n<figure id=\"attachment_6600\" aria-describedby=\"caption-attachment-6600\" style=\"width: 1440px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-6600 size-full\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/buccia2.jpg\" alt=\"recuperare le bucce in cucina\" width=\"1440\" height=\"952\" \/><figcaption id=\"caption-attachment-6600\" class=\"wp-caption-text\">\u00a9 Justine Knapp<\/figcaption><\/figure>\n<hr \/>\n<p>Eh gi\u00e0: le bucce di frutta e verdura locali possono diventare delle eccellenti spezie fatte in casa (attenti a usare sempre frutta e verdura coltivate in modo naturale). Scorze e bucce\u00a0contengono infatti una miriade di sapori.\u00a0Il necessario per estrarre questo tesoro aromatico? Un po&#8217; di tempo, un mortaio e\/o un mixer.<\/p>\n<hr \/>\n<figure id=\"attachment_6601\" aria-describedby=\"caption-attachment-6601\" style=\"width: 1440px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-6601 size-full\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/buccia3.jpg\" alt=\"bucce in cucina\" width=\"1440\" height=\"1081\" \/><figcaption id=\"caption-attachment-6601\" class=\"wp-caption-text\">\u00a9 Justine Knapp<\/figcaption><\/figure>\n<div class=\"wrapper-p\">\n<hr \/>\n<h2>Polvere di agrumi<\/h2>\n<hr \/>\n<h4 class=\"table-responsive\">Cosa vi serve:<\/h4>\n<div class=\"table-responsive\">\n<table id=\"tablepress-431\" class=\"tablepress tablepress-id-431 recettes\">\n<thead>\n<tr class=\"row-1 odd\">\n<th class=\"column-1\" style=\"text-align: left\"><\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2 even\">\n<td class=\"column-1\">\n<ul>\n<li>Scorze d&#8217;arancia, di clementine, di limoni&#8230;<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-3 odd\">\n<td class=\"column-1\">\n<ul>\n<li>Un martello e uno straccio \/ un mortaio \/ un mixer<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-4 even\">\n<td class=\"column-1\">\n<ul>\n<li>Un setaccio<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<hr \/>\n<p>Pelate i vostri agrumi facendo attenzione a evitare la parte bianca e amara. Lasciate le scorze ad asciugare dove vi viene pi\u00f9 comodo e mangiate tutta la frutta. Quando le scorze inizieranno a sbriciolarsi tra le dita (ci vorranno circa 10 giorni a temperatura ambiente) riducete tutto in polvere. Avvolgendole in un panno e sbriciolandole con colpi di martello o mattarello, pestandole nel mortaio o frullandole in un mixer elettrico.\u00a0Setacciate per avere una consistenza pi\u00f9 fine.\u00a0 Conservate il vostro tesoro un un barattolo a chiusura ermetica. Lo potrete aggiungere all&#8217;impasto della torta, alla zuppa di carote, alla pasta con le sarde, al tabul\u00e8 con l&#8217;uvetta&#8230;<\/p>\n<hr \/>\n<\/div>\n<div class=\"wrapper-p\"><\/div>\n<figure id=\"attachment_6602\" aria-describedby=\"caption-attachment-6602\" style=\"width: 1440px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-6602 size-full\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/buccia4.jpg\" alt=\"usare le bucce in cucina\" width=\"1440\" height=\"892\" \/><figcaption id=\"caption-attachment-6602\" class=\"wp-caption-text\">\u00a9 Justine Knapp<\/figcaption><\/figure>\n<div class=\"wrapper-p\">\n<hr \/>\n<h2>Spezie fatte in casa per il brodo<\/h2>\n<hr \/>\n<h4>Cosa vi serve:<\/h4>\n<div class=\"table-responsive\">\n<table id=\"tablepress-432\" class=\"tablepress tablepress-id-432 recettes\">\n<thead>\n<tr class=\"row-1 odd\">\n<th class=\"column-1\"><\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2 even\">\n<td class=\"column-1\">\n<ul>\n<li>Pelli di cipolla<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-3 odd\">\n<td class=\"column-1\">\n<ul>\n<li>Timo<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-4 even\">\n<td class=\"column-1\">\n<ul>\n<li>Rosmarino<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-5 odd\">\n<td class=\"column-1\">\n<ul>\n<li>Chiodi di garofano<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-6 even\">\n<td class=\"column-1\">\n<ul>\n<li>Un mixer<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<hr \/>\n<p>Tagliate la cipolla, asciugatevi le lacrime e rimboccatevi le maniche.\u00a0C&#8217;\u00e8 da recuperare tutte le pelli e da lasciarle all&#8217;aria aperta in modo che secchino bene.\u00a0Quando tutto \u00e8 ben asciutto unitele a del timo, rosmarino, chiodi di garofano e tritate tutto insieme nel mixer.\u00a0Utilizzate questa polvere magica in qualsiasi zuppa o brodo, inserita in un infusore se non volete tirarne fuori solo il gusto. Il contatto dell&#8217;acqua con questi aromi dar\u00e0 una nota intensa e speziata a ogni vostra ricetta.<\/p>\n<hr \/>\n<\/div>\n<div class=\"wrapper-p\"><\/div>\n<figure id=\"attachment_6603\" aria-describedby=\"caption-attachment-6603\" style=\"width: 1440px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-6603 size-full\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/buccia5.jpg\" alt=\"bucce di pera in cucina\" width=\"1440\" height=\"1014\" \/><figcaption id=\"caption-attachment-6603\" class=\"wp-caption-text\">\u00a9 Justine Knapp<\/figcaption><\/figure>\n<hr \/>\n<h2>Spezie alla frutta<\/h2>\n<hr \/>\n<h4>Cosa vi serve:<\/h4>\n<table id=\"tablepress-433\" class=\"tablepress tablepress-id-433 recettes\">\n<thead>\n<tr class=\"row-1 odd\">\n<th class=\"column-1\"><\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2 even\">\n<td class=\"column-1\">\n<ul>\n<li>Bucce di mela e pera<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-3 odd\">\n<td class=\"column-1\">\n<ul>\n<li>Un martello e uno straccio \/ un mortaio \/ frullatore<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr class=\"row-4 even\">\n<td class=\"column-1\">\n<ul>\n<li>Un setaccio<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<hr \/>\n<p>Conservate le bucce delle pere e delle mele del contadino. Se fuori fa troppo freddo o se non avete pazienza di aspettare, mettetele nel forno a 150\u00b0 fino a farle seccare per bene (ma senza bruciarle). Una volta raffreddate e croccantine, si romperanno facilmente con un colpetto di martello, col pestello nel mortaio della nonna o in un mixer. Ricordatevi di conservare questa preziosa spezia fatta in casa lontano dall&#8217;aria, dalla luce e dal calore, per mantenerne il sapore.<\/p>\n<p>Il suo destino? Insieme a uno yogurt di capra, in un toast al burro, nell&#8217;impasto di una crepe, in un budino bianco.<\/p>\n<hr \/>\n<p>E se volete progredire nell&#8217;arte del recupero, qui trovate\u00a0<a href=\"http:\/\/blog.lalvearechedicesi.it\/2017\/12\/13\/tisane-fatte-in-casa-economiche-ed-ecologiche\/\">\u00a0ricette per utilizzare scorze e bucce nelle tisane\u00a0\u00a0<\/a>e quattro idee per <a href=\"http:\/\/blog.lalvearechedicesi.it\/2018\/12\/21\/scorze-darancia-4-idee-per-non-sprecarle\/\">recuperare le scorze d&#8217;arancia!<\/a><\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cannella, pepe, anice stellato: le spezie in cucina quasi sempre arrivano da lontano.\u00a0E se oggi vi dicessimo che per aromatizzare i piatti non serve fare il giro del mondo, ma basta aprire il frigo o andare sul balcone? Procuratevi scorze d&#8217;arancia, bucce di cipolla e bucce di mela: oggi vi diamo tre ricette di spezie [&hellip;]<\/p>\n","protected":false},"author":178,"featured_media":50998,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[491],"tags":[5118,4888,4890],"class_list":["post-50993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-diy","tag-ricette","tag-autoproduzione"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spezie fatte in casa: tre ricette con scorze e bucce - WTF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.crowdfarming.com\/it\/what-the-field\/ricette\/spezie-fatte-in-casa-tre-ricette-con-scorze-e-bucce\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spezie fatte in casa: tre ricette con scorze e bucce - WTF\" \/>\n<meta property=\"og:description\" content=\"Cannella, pepe, anice stellato: le spezie in cucina quasi sempre arrivano da lontano.\u00a0E se oggi vi dicessimo che per aromatizzare i piatti non serve fare il giro del mondo, ma basta aprire il frigo o andare sul balcone? 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