Here is a recipe that you can use left overs to create a new dish! If you have had fettuccine (or any other pasta dish for lunch) and you have a decent amount left over.. here is a solution to reuse it for dinner or lunch the next day!

INGREDIENTS

Ingredients for 2 people

1/2 packet of Bertagni fresh fettuccine cooked and drained OR 1 or 2 portions of fettuccine left over from a previous meal (Still works if it has vegetarian or meat sauce in the dish)

1 Leek

1/2 Cup of frozen peas

3 Eggs

1/2 Cup of cream

1/2 Cup of tomato passata OR 1/3 tins of squashed whole peeled tomatoes

1/2 Cup of chopped pancetta (optional)

1/2 Cup of grated parmigiano reggiano

METHOD
 

  1. In a large pan fry the leeks and pancetta if using, until soft. Add the frozen peas and the tomato. Simmer for a few minutes, then set aside to lightly cool. 

  2. In a large bowl break the eggs, add the cream add whisk together. Add the fettuccine to the bowl then add the sauce and mix it through. 

  3. Clean the pan that you have been using then add a little olive oil. Place on the stove to a medium heat. When the oil starts to smoke add the fettuccine and egg mix. Fry gently for 1 minute. Add a sprinkle of parmigiano on top and place it in the oven at 170 degrees until the top is nice and golden.

  4. Let it cool and serve

Buon Appetito!  

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