Leftovers Pasta | Roving Haggis

🏴󠁧󠁢󠁳󠁣󠁴󠁿 LEFTOVERS PASTA 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Kale pasta
60g cooked and cooled kale
2 large eggs
300g tipo 00 pasta flour
Blitz the kale and eggs in a blender till you have a smooth green liquid and mix that into your flour. Knead well till it all comes together. When it gently bounces back when pressed with your finger, wrap in plastic wrap and rest it in the fridge.

Filling
Leftover beef shortrib stew (approx 500g)
125ml puréed tomatoes (seasoned with garlic and salt)
2 heaped tbsp continental parsley finely chopped
Zest of a lemon
Chop your leftover stew up well, then mix in the other ingredients and transfer to a large piping bag.

For your breadcrumbs, blitz a couple of pieces of bread, melt butter with a little olive oil in a frying pan and add your breadcrumbs, a couple sprigs of thyme leaves, a good pinch of flakey salt and a finely grated garlic clove. Toast till golden brown and take off the heat. Add the zest of a lemon and leave to the side. For the kale crisp garnish, rub some raw kale well with olive oil and flakey salt and bake in the oven for 5 minutes till dried out and crispy.

Cut your pasta into quarters and work with one quarter at a time. Lay the sheet onto your worktop, dust lightly with flour and pipe on little sausages of your beef filling. Brush a little cold water onto the pasta to help it stick, then fold the pasta over the filling by about an inch running your hands down to make a long tube. Then either side of your filling, pinch the pasta together, removing the air and creating your pasta shape. Using a pasta cutter, remove the excess pasta from the length and cut each piece. Lay onto a semolina lined tray. Continue till finished.

Cook in plenty of hot salted water for approx 4 minutes till cooked, then using a slotted spoon, remove to a pan in which you have melted butter and frazzled some sage leaves. Squeeze over some lemon juice, swirl around and plate up, spooning the lemon butter over. Top with a little more seasoning, plenty of breadcrumbs, some grated Parmesan and your crispy kale leaves.

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