John Myers
Ingredients for 2 servings:
- 2 servings of leftover meat from a barbecue, e.g., grilled neck steak, back or fillet of pork or chicken
- 1 small onion(s)
- 1 shot of white wine
- 1 tbsp butter
- 200 ml milk
- 2 tbsp cream cheese
- 4 sprigs parsley, chopped
- Spice(s) as desired
- 200 g pasta
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Using leftover grilled meat
Cut whatever was left over from yesterday’s barbecue into small cubes and fry it in butter with the finely diced onion, then deglaze with white wine and milk. Let it simmer for a bit and then stir in the cream cheese and finely chopped parsley. Since the grilled meat is already seasoned, all you have to do is add some seasoning to taste. I always add a little sugar or agave syrup, salt, pepper, or Café de Paris seasoning. In the meantime, cook the pasta according to the package instructions and simply mix the shredded meat with the cooked pasta and enjoy. Tip: If you have any leftover grilled vegetables, you can simply add them.
Facebook Comments