Zero Waste Recipe: Second Life Pasta Pie by Francesco Vincenzi
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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.
serves for
ingredients
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.
Step 01
To make the béchamel
Melt some butter in a pan and slowly add flour. Stir to make a roux.
Step 02
Once the roux is formed, slowly add milk. You will start to see the mixture thicken.
Step 03
Add a pinch of salt, a pinch of nutmeg, and grated Parmigiano to flavour your béchamel.
Step 04
For the pie filling
Mix your leftover pasta, meat and vegetables with the béchamel in a bowl.
Add grated Parmigiano to taste.
Step 05
Construct your pie
Line a greased baking pan with pie dough and spoon the mixture in.
Step 06
Cover the top with more dough.
Step 07
Brush with egg wash and punch holes with a fork to let out the steam.
Step 08
Bake in the oven for 30 minutes, slice and serve.
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