An Italian Tradition: Transforming Left Over Ingredients into Gourmet Pasta
When I visited Italy, there was one particular tradition that stood out to me: the ingenious use of left over Dinner ingredients the following day.
In a little trattoria in Venice, an 89 Year Old Man recounted how he would take whatever fresh ingredients were leftover from the meal his wife made the night before — and transform them into a pasta dish.
Last night, my Father made us Veal Marsala — and I decided to utilize a few left over fresh ingredients to make what I call: “Pomodoro Cremoso” — served over DiCecco Bucatini.
- One Small Package of Cherry Tomatoes
- One Large Yellow Onion
- One Small Sicilian Eggplant
- Three to Four Tablespoons of Freshly Chopped Basil
- Three to Four Tablespoons of Parmigiano Reggiano Cheese
- Three to Four Slices of Thinly Sliced Prosciutto
- One Tablespoon of Salt
- One Teaspoon of Black Pepper
- Three Tablespoons of Cavot Pinot Grigio
- One Teaspoon of Half and Half
- Three to Four Tablespoons of Extra Virgin Olive Oil
- One and a Half Small Pads of Butter
Chop one Yellow Onion into thin slices — and cut an entire package of Cherry Tomatoes into quarters.
In a skillet or frying pan, add two Tablespoons of Olive Oil and One Teaspoon of Butter.
Add your Chopped Onions and Tomatoes into the frying pan and saute down for approx. 4–5 minutes.
Next, peel and chop your Eggplant into small squares — adding into your pan of Onions and Tomato.
Finally, chop your thinly sliced Prosciutto into shreds and incorporate into your sauteed vegetable mixture.
At this point, add Pinot Grigio to your Frying Pan with one Pad of Butter and One Drop of Half and Half.
TIP: The aforementioned ingredients are what transforms the vegetable mixture into a sauce.
Add Salt, Pepper and Parmigiano Reggiano to your sauce — with another tiny drizzle of Olive Oil.
Next, allow your sauce to sizzle on a low flame for approx 5–10 Minutes.
In a large pot, add Four to Five Cups of Water to One and a Half Tablespoons of Salt.
Allow the water to boil and then add in your DiCecco Bucatini — allowing to cook for 9–10 Minutes or until Al Dente.
Next, reserve a few ladles of pasta water in a small bowl — on the side.
When the Pasta is finally cooked — pour into a strainer and then immediately into the Frying Pan where your sauce has been sizzling.
Toss everything together gently with a small pair of Kitchen Tongs.
Finally, right before serving — add in another sprinkle of Parmigiano Reggiano, Freshly Chopped Basil and Cracked Black Pepper.
For Impact .. I also served this in my Sicilian Grandmother’s antique Dinnerware.
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