Leftover pasta and potatoes recipe | Fine Dining Lovers

Name: Leftover pasta and potatoes recipe | Fine Dining Lovers
Total time: 60 min
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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Love your leftovers with this recipe from chef Sabrina Russo of Refettorio Made in Cloister in Naples.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.

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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