This is not a real recipe, so there will not be a very detailed explanation, but it’s just a very good dish made with the “leftovers” of the very good Roe Deer Salmì/Stew that I previously prepared and explained 🙂

How to do it:

1. First start boiling the pasta in salted boiling water (I used “mezzi paccheri”, but you can use penne, rigatoni and other similar types of pasta), then take a pan, add a drizzle of extra virgin olive oil and start heating the remaining stew.
2. When the stew is hot, take a wooden spoon and squeeze all the meat inside: if it was a good stew the meat was tender and it will be enough the wooden spoon to break it apart.
3. While the pasta is boiling, if you see that the sauce is getting too thick add one or two ladles of the boiling water.
4. When the pasta is ready (check the exact time on the package) drain it and drop it in the pan with the sauce, and mix it well for 1-2 minutes at medium heat, maybe add also one ladle of boiling water.
5. Serve it, add a drizzle of extra virgin olive oil and if you want also a sprinkle of freshly grated Parmigiano Reggiano. Very easy.
6. Enjoy! 🙂