John Myers
Pasta with Leftovers
The perfect pasta with leftovers recipe with a picture and simple step-by-step instructions.
- 100 g Piccolini (rest!)
- 1 tsp Salt
- 300 g Jägermett (rest of the hearty breakfast!)
- 300 g Frozen vegetables (in-house production from leftovers / carrots, leek and celery)
- 1 Large onion approx. 100 g
- 4 tbsp Sunflower oil
- 400 ml Beef broth (2 teaspoons instant)
- 1 tsp Mild curry powder
- 0,5 tsp Salt
- 2 tbsp Curry spice ketchup
- 2 tbsp Double cream
- 1 Splash Lemon juice
- 1 tsp Sambal oelek
- Freshly grated hard cheese
- 2 Basil tips
- Cook the pasta (piccolini) in salted water (1 teaspoon of salt) according to the instructions on the package until al dente, then pour through a kitchen sieve and drain well. Fry the hunter’s meat in a pan with oil (2 tbsp) until crumbly and remove from the pan. Peel and dice the onion and fry in a pan with oil (2 tbsp). Add the frozen vegetables, sauté / stir-fry, deglaze / pour in the beef stock (400 ml / 2 teaspoons instant) and simmer / cook for 7 – 8 minutes. Add the crumbly fried mince and season with mild curry powder (1 tsp), salt (½ tsp), curry spice ketchup (2 tbsp), double crème (2 tbsp), sambal oelek (1 tsp) and lemon (1 squirt). Let everything simmer until the liquid is almost reduced / boiled down. Fold in the pasta, heat briefly and garnish with basil, serve. Serve with freshly grated hard cheese.
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