Monday, April 22 2024

A recipe designed to recover leftovers that we often have in the refrigerator, before they can expire.

Doses don’t matter and you can substitute ingredients with any related food : for example, radicchio with some turnip greens or kale; speck with bacon or prosciutto.


There are no fixed rules, the important thing is not to throw food away!

 

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 17 oz of pasta (mezze maniche, penne or farfalle)
  • 1 lb of radicchio
  • 1 cup of milk
  • 4 slices of speck
  • 1/2 onion
  • butter to taste
  • all purpose flour to taste
  • extra virgin olive oil to taste
  • salt and pepper to taste
  • Parmigiano Reggiano cheese, grated (optional)

 

METHOD

Chop the onion and brown it in a pan with a little oil.

Thinly slice the radicchio and add it to the pan along with a pinch of salt.

Bring the water to a boil and throw in the pasta.

Add the speck to the pan.

In another saucepan, pour 1 tablespoon oil, 1 tablespoon flour and cook for a few minutes over high heat.

Add milk a little at a time and bring to a boil, stirring constantly.

Drain the pasta al dente and pour it together with the béchamel sauce into the pot with radicchio and speck.

Stir-fry with a little cooking water.

Plate with parmesan cheese if you like and serve!!!

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