This is one of the simplest, yet delicious and, of course, very rich pasta
dishes. When we finished making ravioli or tortellini, there were left
over pasta scraps, and we had usually worked up a good appetite. At the
same time, our exhausted grandmothers were not about to cook anything
fancy, so they cooked the scraps and served them with butter, a bit of
heavy cream, and grated Parmesan cheese. This was one of the many simple
dishes that we loved. Of course, if you don't have fresh pasta scraps,
you can use a flat commercial pasta, like linguini or farfalle (bow-ties).
1/2 cup, sweet butter
1 tablespoon, olive oil
1/2 cup, pastry cream
1/2 cup, grated Parmesan or Dry Jack cheese
1 pound, fresh pasta scraps
8 quarts, water
1/2 teaspoon, salt
Pepper to taste
|
Melt butter and oil in skillet, making sure not to brown it.
When melted,
remove from heat and stir in cream.
Boil pasta with a pinch of salt and a
few drops of olive oil until tender. The fresh pasta scraps will cook
quite quickly, in about 2-3 minutes.
Drain pasta leaving a bit of liquid,
stir in melted butter and cream, sprinkling Parmesan cheese at the same
time.
Serve sprinkled with more cheese. Salt and pepper to taste.
Usually, adding a couple of slices of French bread and a small salad will
make this enough for light meal serving 4 people, as it is very rich.
Enjoy with our 2005 Sauvignon Blanc.
|
