A warm, velvety cream made with boiled potato peels. A sustainable, tasty, and surprising recipe straight from Tiziana’s kitchen. Download the recipe in PDF!
A kitchen that doesn’t waste, but enhances
There’s a different way of cooking. A way that avoids waste, that looks into the bin and sees… a flavorful opportunity.
This is where Tiziana’s potato peel cream is born — a clever, rustic yet refined recipe that transforms scraps into a warm, elegant, and flavorful dish.
A tribute to real peasant cuisine, where nothing is thrown away.
The secret ingredient? The peels
The peels from boiled potatoes — maybe left over from another dish like gnocchi — become the star of this delicate, velvety cream, enriched with simple aromas and served with crunchy croutons and a touch of rosemary.
An ideal recipe for autumn and winter, perfect to enjoy by the fireplace or as a creative starter for a special dinner.
🧾 Ingredients:
Boiled potato peels (well washed before boiling)
1 onion
1 shallot
Butter, to taste
Milk (poured by eye, to reach desired creaminess)
Salt, pepper, nutmeg
Rustic bread (for the croutons)
Extra virgin olive oil
Rosemary flowers (for garnish)
👩🍳 Method:
Prepare a sauté with onion, shallot, and butter in a saucepan.
Add the potato peels and mix well.
Pour in some milk, season with salt, pepper, and nutmeg.
Cook over low heat for a few minutes.
Blend everything with an immersion blender until smooth.
Strain the cream through a fine mesh sieve to remove any remaining fibers.
Meanwhile, dice the bread and toast it in a pan or on a grill. Drizzle with a bit of olive oil.
Serve the warm cream with the croutons, a drizzle of extra virgin olive oil, and fresh rosemary flowers to garnish.
Elegant, economical, ethical
This is more than just a recipe. It’s a love letter to real cooking.
For those who love the earth, respect, and creativity. For those who believe even a peel can be the star.
Tiziana proves it every day here at Cascina Facelli.
And those who taste it… never forget it.
Here at our home, we serve it like this
At the Cascina, we serve it to friends and family as a warm starter, with homemade croutons and a drizzle of extra virgin olive oil.
It surprises everyone — for the taste, the story it tells, and its gentle way of saying that even scraps can have dignity and beauty.
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