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