Leftover cold cut sauce (for pasta)

By now, you’ll probably have noticed how much I like using leftovers in my recipes. The first and most important reason is that I hate waste. The second and equally important one is that they’re still good food!

Today we’re going to use leftover cold cuts to make an amazingly tasty pasta sauce. The more different kinds you use, the more interesting layers of flavour you’ll create.

Sometimes, when you go to the supermarket, you will find little packages of the bottoms of cold cuts like prosciutto and bacon and speck and salamis. These cannot be sold sliced, but are still (as I said) good food. So supermarkets sell them at a discount. If you don’t find these, however, you can use those last little pieces of bacon, or the two slices of ham no one ate the other evening, or a chunk of salami that’s starting to become hard.

This is what I used:

Wooden background with red and white plaid napkin

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My cold cuts were bresaola, speck and pancetta. I also used a little bit of tocino that I had at home – basically, tocino is pork fat, cured like jamon. It’s a spanish thing, and it’s really great instead of oil or butter. Much fatter and unhealthier, but…..you can’t have everything!

The next part is easy. Grab your cold cuts and your onion, coarsely chop them into chunks and drop them in the food processor. Then, blitz them a few times until they become a gloopy paste.

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On a non-stick pan, start heating your cold cut paste

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Let it sizzle for a few minutes, until it starts to change colour…

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Then add half a glass of white wine

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When all the wine has evaporated, drop in the tomato sauce

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Let the sauce cook for about 30 mins. If it starts to dry, add some water (but not too much!). Taste for salt (the saltiness will depend on what cold cuts you used). Add black pepper if you want.

And that’s it! Now add your pasta and sautée for a minute

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We used orecchiette because they’re the best with strong, meaty sauces. Tagliatelle would have been fine, too.

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Yum!

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About Full Of Daisies

I am permanently in love. Things I like: purple, pasta, silk, autumn, the smell of mould, candles, cachi, having friends, water, new things, rice, eggs (all eggs!), fresh grass, olive trees, shiny things, glitter, hanging objects, windcatchers, wind, couscous, wasabi, carnivores, presents, snow, leaves, orchids, feathers, cappelletti, meat, fruit (all fruit), more del gelso (Morus alba L.), pigs, candles, christmas, polenta fritta!, separating egg whites from yokes in my hands, cartoons, dragons, the ocean, nudibranchi, cows, mercury (the metal), cosmos (the flowers), thunderstorms, Mika, turtles, acquariums, green and blue (mixed), siccamores, spring, snails, 24, porc with a sweet sauce (apple, cranberry, tomatoes jam), looking at a swimming pool upsidedown and underwater, english accent, open-minded people, driving, blue skies, checkered tablecloths, butterflies, books and cartoons in rhyme, painting eggs, the star-shadows that football players have, silver, laughing, Vivaldi, bells and chimes, white and purple, creating. Complete Happiness: Early morning. Sun, with a breeze; a pond with water lilies. A house, with a garden, full of plants. A vegetable patch, lemon, orange and mandarin trees. Cosmos everywhere. Birds in the trees; a tortoise eating the salad from the vegetable patch; a mammal (I couldn’t decide which one would make me happier) close by. No houses for as far as the eye can see. Me, a man that loves me and that I love. Friends coming over for a lunch that I have to prepare, and have all the ingredients for all ready in the kitchen.

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