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COTFN | Leftover Bolognese = Great Spaghetti Pie

spaghetti pie with leftover bolognese

Leftover bolognese meat sauce can be a perfect “spaghetti pie” in NO time!

The bolognese meat sauce you made turned out alright, huh?  But now you are stuck with a mound of leftovers and don’t really want to eat pasta for the next week straight…so whattya do?  Do what I did and turn it into a “spaghetti pie” and impress your friends!

I never really understood the fascination with “spaghetti pie”.  To me, it just sounds like a huge pain in the ass and a lot of work– Make the sauce, make the pasta, mix the the pasta and sauce, let it cool….blah blah blah.  All for a damn “pie” that I’m going to cut into that will probably fall back in to looking like a plate of regular ‘ol spaghetti anyway?  Eh, not for me.   BUT, if I’ve already served a meal and have leftovers, well, that is a different story!

Our “Mangia Memoir” (what we’ll remember)

At 11:00pm, while dumping our leftover bolognese and linguine into a pie-pan and pouring eggs over it….

Husband: “what the hell are you doing?”

Me: “making spaghetti pie, duh.”

Husband:  “Interesting.”

The Meal: “Spaghetti Pie”

The Details: We tossed in our bolognese and pasta leftovers. Instead of just a couple eggs, we added about 8 to make it  like a frittata, so it could be eaten morning, noon or night. And it was.  It never appeared on the dining room table, but it disappeared over the course of the week, devoured by little creatures that quietly snacked late-night after a couple brewskies, or first thing in the morning before any one would notice.  Naughty.

The Verdict:

  • 4 stars
  • I think it was a little difficult for some to get over the “frittata” factor.  The extra dose of eggs helped to keep the pie shape and you literally could eat it with your hands. No plate necessary, which was convenient! But, I could see where normal folks might find it weird to eat this for breakfast.
  • Would You Eat It Again:  2 votes yes, 1 vote “I guess”
  • What Would You Change: I’d love to own a spring-form pan.  It would make it a LOT easier to get this little puppy out. This time, I had to let it cool and then give it a hearty WHACK! to get it out. Also, I’d add more parmigiano into the sauce prior, then still add the cheese layer to the top as a final crust.
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COTFN | Chicken Cutlet Arugula & Parm

Chicken Cotoletto

Sometimes glorious meals come from the scrap you have in the ‘fridge.  And that is what happened here.

The Meal: Chicken Cutlet, aka “Cotoletto” topped with fresh arugula and shaved parmigiano reggiano.

The Details: thinly sliced (or butterflied) chicken breast, pounded out as thin as you can get it (while still being chicken and not mush), dipped in flour, then egg, then panko bread  crumbs (for the crunch) and pan fried.  Top with a handful of fresh arugula and squeeze with lemon.  Shave slices of parmigiano reggiano for intense flavor by the bite.

The Verdict:

  • 5 stars
  • Don’t you feel like crap when somebody asks “What’s for Dinner?” and the immediate response in your mind is “Well, hell if I know!”.  I feel like that a lot. Tonight was one of the nights I looked in the fridge and thought….”Ok, what do I have in here that I can piece together?  And what ingredients do I NEED to use before they go bad?”.
  • The chicken breasts I had bought for a meal that never happened were about to expire and the arugula looked like it had about 1-2 days of life left in it.  Soooo, chicken and arugula it was.  I also realized that I had just enough panko left for 2 cutlets.  I would make the sacrifice (though reluctantly) to have a cutlet dipped in regular breadcrumbs :( EEE—OR  Weber and Tony–that right there is L-O-V-E.
  • Because we had nothing else in the house besides some rouge boxed “Pasta Sides” that have been in there for 2 years (they are shelf stable, right?), I decided I’d pound out the chicken extra extra thin, so it took up the full circumference of the plate and seemed like a huge portion.  We eat with our eyes, right?
  • Weber and Tony didn’t even realize or complain that their wasn’t a starch with dinner and both were stuff, satisfied and happy gents.
  • Would You Eat It Again?: Yes, in a heartbeat.  How about tomorrow?
  • What Would You Change? Really try to have  a spare box of panko, because I’m tell you that stuff really takes it to a whole new level.  Also, having 3 frying pans that can fit a full cutlet would be awesome.  That way, in my house of three, each would be finished at the same time, instead of intermittently.
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