PROSCIUTTO SCRAP Cappellacci

Chef Accursio Lota shows how he makes cappellacci pasta using scraps from Prosciutto di Parma. He also shows how to clarify a Consommé the traditional way using an egg white raft. The egg whites trap all the particulates in the broth, so when removed the remaining liquid is perfectly clear. He also rolls and dehydrates sliced Prosciutto di Parma to make a chip.
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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[@pieresect]

Finally an Italian on this beautiful channel!

[@ChefEpic]

If you want more Italian food, I'll post more of that. Thanks for watching and let me know if you want to see anything in particular.

[@elreydelcevichee3356]

Otro pinché nivel!!!

[@gab.lab.martins]

The rolled meat idea is quite interesting.

[@ChefEpic]

I thought it was one of the most unique ways of using Prosciutto I've seen.

[@doctaketchup6197]

perfection

[@ChefEpic]

Thanks!

[@johnathoncastro]

Prosciutto and Jamon Serrano are my go to snacks. Sometimes I dice it and pan fry it. Its nice on top of soups as a garnish or little meat croutons lol.

[@ChefEpic]

They are so delicious.

[@unmddd]

😳 wow, amazing!

[@ChefEpic]

Thanks!

[@sergeimisenkov4049]

amazing

[@ChefEpic]

Thanks!

[@egglover8256]

Congratz for 11k subscribers !! Yet again, this channel is still so underrated :(( Anyway have a nice day everyone.. or night XD

[@ChefEpic]

Thanks for the great feedback and thanks for watching! I appreciate you.

[@georgewbushcenterforintell147]

What makes the consume smoked ?

[@unmddd]

That’s what i wanted to see at youtube ! Keep going on!!

[@ChefEpic]

Thanks! I appreciate the feedback. I upload one video a week. Thanks for watching!