Leftover pasta and potatoes recipe
Love your leftovers with this recipe from chef Sabrina Russo of Refettorio Made in Cloister in Naples.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Kitchen towel
- Measuring cup
- Spatula
- Plate
Ingredients
- Lukewarm water: 1.5l
- Vegetable broth: surplus of vegetables: peel of potatoes. carrots. stalks of artichokes. broccoli. spinach. chard. onion. celery and tomatoes
- Large onions: 1
- Carrots: 2
- Agria potatoes: 4. medium
- Basil leaf: A few leaves
- Anchovies: 3. in oil
- Parmesan cheese: rind
- Stale bread: Stale bread
- Fresh pasta: 280g of pasta ammesca francesca (residues of packets of pasta)
- Seed oil: to taste
- Extra virgin olive oil: to taste
- Fine salt: to taste
- Black pepper: to taste
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