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."
Preheat the oven to 180°C.
Melt some butter in a pan and slowly add flour. Stir to make a roux.
Once the roux is formed, slowly add milk. You will start to see the mixture thicken.
Add a pinch of salt, a pinch of nutmeg, and grated Parmigiano to flavour your béchamel.
Mix your leftover pasta, meat and vegetables with the béchamel in a bowl.
Add grated Parmigiano to taste.
Line a greased baking pan with pie dough and spoon the mixture in.
Cover the top with more dough.
Brush with egg wash and punch holes with a fork to let out the steam.
Bake in the oven for 30 minutes, slice and serve.
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.
