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:
- 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.
- 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.
- While the pasta is boiling, if you see that the sauce is getting too thick add one or two ladles of the boiling water.
- 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.
- Serve it, add a drizzle of extra virgin olive oil and if you want also a sprinkle of freshly grated Parmigiano Reggiano. Very easy.
- Enjoy! 🙂