Need
For the Frittelle di Pasta:
250g leftover pasta
1 egg
20g plain flour
25g parmesan cheese, grated
Sprig of parsley, chopped
Pinch of salt
Pinch of cracked pepper
100ml oil for frying
For the Fresh Salad with Herbs:
1/2 capsicum
10 cherry tomatoes
Handful of sliced fennel
1/2 zucchini
Sprig of parsley
Sprig of fennel fronds
Pinch of salt
Pinch of cracked pepper
2 tbsp extra virgin olive oil
How
For the Frittelle di Pasta:
- Cut leftover pasta into 3-4cm pieces and put into a bowl.
- Crack egg into pasta and gently mix through.
- Add flour, cheese, parsley, salt and pepper and mix well. It should be thick enough to sit on the spoon without dripping or collapsing. If needed, add a tiny bit more flour until the right consistency.
- Place a non-stick pan on medium heat and add oil, covering the base by 5mm.
- Using a tablespoon, spoon the mixture into the pan. Flatten slightly and fry for 2 minutes per side or until golden brown. Remove and drain on a tea towel before serving warm.
For the Fresh Salad with Herbs:
- Roast capsicum either on a gas stove or under a grill in the oven till the skin is charred. Remove capsicum from heat and cover for 5 minutes.
- Peel skin off capsicum, slice and put into a bowl.
- Over the bowl, cut the cherry tomato with a knife and pull it open slightly squeezing it, so the juices drip into the bowl. Add the remainder of the tomato into the bowl.
- Slice fennel finely and add to bowl.
- Shave zucchini into bowl using a peeler.
- Roll herbs into a ball and squash with your hands a little. Roughly chop and add to bowl.
- Sprinkle salt, pepper and oil and mix.
- Enjoy!
Chef’s Tip: If using leftover pasta that has been dressed with sauce, you may need to add more flour to ensure they hold together.
