Refried Tagliatelle - {Pattone}

By á-170456

Ingredients

• 4 servings last night’s leftover tagliatelle, dressed with the mushroom ragu see * Note
• 1/2 cup butter softened
• 4 eggs beaten
• 1/4 cup bread crumbs
• 1/2 cup freshly-grated Parmigiano-Reggiano
• 1/2 cup extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1 pinch sugar (optional)

Details

Servings 4

Preparation

Step 1

* Note: See the "Ribbon Noodles With Mushrooms And Prosciutto" recipe which is included in this collection.

Place the leftover pasta in a large bowl. Add the butter, eggs, bread crumbs and cheese and mix in loosely by hand or with a wooden spoon. Take handfuls of the pasta mixture and form it into lightly compressed nests of 1-inch thickness and about 4 inches in diameter. You should have about 4 to 6 nests.

In a large, heavy-bottomed skillet, heat the olive oil over high heat until it is almost smoking. Carefully place the nests in the hot oil and cook until they are golden brown and the edge is crispy. Remove from the oil, season with salt and pepper and drain on a plate lined with paper towels. Sprinkle with sugar if desired and serve immediately.

This recipe yields 4 servings.