I use leftovers to flavor tomato pasta sauce. This time, leftover roast chicken slop and skin.
A can of tomato sauce, leftover anchovy fillets, crushed garlic, italian herbs, a splash of stale red wine, and capers.
This goes over gluten free pasta.
For the diabetic conscious, who may follow Robin Ellis' site, I suggest making a sort of veggie lasagna with this sauce, instead of high carb pasta, using say sliced broiled zucchini, broiled red bell peppers, throw in a layer of spinach or say turnip or mustard greens, arranged in layers, with whatever cheese you favor.
There are bechamel sauces, instead of or in addition to cheese, (makes a change: North Italy), that do not use much or any flour, although a bechamel sauce is really a de minimus amount of flour, anyway.
For the bechamel roux, you might even drip in chicken and or bacon fat, instead of olive oil or butter, the standards.
You won't read stuff like this in, say, Marcella (the Julia Child of Italian cooking), or, say, Martha Stewart....or even someone from the classic tradition like Luigi Carnacina. Marcella seldom crushed a clove of garlic, in her life. That's not me...
For the bechamel roux, you might even drip in chicken and or bacon fat, instead of olive oil or butter, the standards.
You won't read stuff like this in, say, Marcella (the Julia Child of Italian cooking), or, say, Martha Stewart....or even someone from the classic tradition like Luigi Carnacina. Marcella seldom crushed a clove of garlic, in her life. That's not me...
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