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Zero Waste Recipe: Second Life Pasta Pie by Francesco Vincenzi

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
0MIN

Ingredients

Maccheroni: 400g

Beef brisket: 100g

Carrots: 50g

Broccoli: 70g

Peas: 30g

Pre-made pie dough

Butter: 10g

All purpose flour: 10g

Milk: 100ml

Nutmeg: A pinch

Salt: To taste

Parmigiano cheese: To taste

Classic Italian pasticcio is great way of using up pasta 'the day after'. Here, chef Francesco Vincenzi uses leftover maccheroni, and beef tongue and brisket, but any combination of leftover pasta, leftover meat and/or leftover cooked vegetables can be used. Have fun experimenting.

"It's perfect for using any type of leftovers you have in the fridge," says Vincenzi. "There are no rules here. This is a pie of everything."

Preparation

Preheat the oven to 180°C.

01.

To make the béchamel

Melt some butter in a pan and slowly add flour. Stir to make a roux. 

A roux being stirred in a pan.
02.

Once the roux is formed, slowly add milk. You will start to see the mixture thicken.

Milk being poured into a pan.
03.

Add a pinch of salt, a pinch of nutmeg, and grated Parmigiano to flavour your béchamel.

Nutmeg being added to a pan.
04.

For the pie filling

Mix your leftover pasta, meat and vegetables with the béchamel in a bowl. 

Add grated Parmigiano to taste. 

Ingredients being mixed in a bowl.
05.

Construct your pie

Line a greased baking pan with pie dough and spoon the mixture in. 

A pie being filled.
06.

Cover the top with more dough.

Pie being closed.
07.

Brush with egg wash and punch holes with a fork to let out the steam.

Holes being poked in a pie top with a fork.
08.

Bake in the oven for 30 minutes, slice and serve. 

A pie being cut with a knife.

Chef Francesco Vincenzi of Franceschetta58 in Modena, Italy, uses leftover pasta, meat and cooked vegetables to create his version of traditional pasticcio.

The recipe is taken from Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making food waste delicious.

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