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Ingredient ratios and servings will vary according to the quantity of leftover pasta you have.
Feel free to adapt the recipe to your needs.
Recipe on TikTok by @tirmagno
Ingredients 5 Number of Servings
- 400g leftover four-cheese Barilla Rigatoni
- 1 broccoli
- 5 medium sun-dried tomatoes
- 300g red chard
- 1 radish
- Honey
- Walnuts
- 4 eggs
- Parmesan cheese
- Pepper
- Garlic
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Method
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For the omelet:
Combine and mix the pasta with the parmesan and eggs. - Fry on one side in a hot pan over medium heat and turn it on the other side after about 5 minutes.
- When the omelet is firm, cut disks out of it.
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For the toppings:
Topping 1: Boil broccoli, blend it together with parmesan cheese and sun-dried tomatoes. Once obtained, place a spoonful of broccoli cream on top of the omelet and garnish with finely chopped sun-dried tomatoes. - Topping 2: Sautée the chard with garlic, olive oil and chili. Place a forkful on top of the omelet and add some taggiasca olives.
- Topping 3: Chop and sautée the radish, place a nest on top of the omelet; garnish with honey and walnuts.
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