This recipe turns sad pasta leftovers into a real treat! I`ve used fusilli in tomato sauce, but all leftovers can be used. Just make sure to not add to much extra sauce and liquid. Cooked pasta without sauce can also be used, just add a bit of extra seasoning. All types of mature cheeses can be used, but it`s nice with a bit of flavour. In my version I`ve used comté.
Ingredients
- 15 g mature cheese
- 300 g leftover pasta
- 2 ½ dl plain white flour
- 35 g butter
- 1 ½ dl milk
- ½ tsp salt
- ½ tsp black pepper
- 1 x fresh mozzarella
- 1 x eggs
- 1 tsp olive oil
- 2 dl bread crumbs
- 1 tbsp parmesan
- 5 dl oil (for deep frying)
- 1 handful fresh basil
- 3 tbsp mayonnaise
- ½ tsp harissa
- ½ clove garlic
- 1 tsp lemon juice
Method
- Grate the mature cheese.
- If your leftover pasta is of shapes bigger than small macaroni cut it into smaller pieces.
- Make the bechamel base: Melt 35g butter in a saucepan. Whisk in 35g flour and let simmer on low heat for a minute or two. Stir in the cold milk, and make sure the texture is even. Let thicken while stirring. Stir in thegrated cheese and season with a little salt and pepper.
- Fold the leftover pasta into the sauce. Transfer the mix to a bowl and let cool down completely.
- Slice or tear one "ball" of fresh mozzarella into pieces.
- Prepare three separate bowls for the breading: 1. 2 dl flour mixed with a pinch of salt 2. A beaten egg mixed with about 1 tsp olive oil and a little salt 3. 2 dl breadcrumbs mixed with about 1 tbsp grated parmesan and a little salt
- Shape balls of the cold pasta mix. Make a hole in the center where you place a piece of mozzarella before closing it with more pasta.
- Cover the balls in flour, then in the egg mix, before finishing with a layer of breadcrumbs.
- Heat up frying oil in a pot (it should be enough oil to cover the balls properly). I usually start it on a medium/high lever, but every stove is different. When the oil is hot enough (you can check this by placing a dry herb leaf or the end of a wooden spoon in the oil. If it forms bubbles at once, the oil is ready) add the balls carefully. Don`t fry too many in the same time. Make sure that the oil is not too hot. Lower the temperature if you see that the balls are colouring too quickly. When the balls are ready (it usually takes about 5-6 minutes) place them on a plate covered with kitchen towel and sprinkle with salt while still hot.
- Serve the balls with fresh herbs (I went for basil), more grated parmesan and a dip you like! You can make an easy spicy mayo by mixing mayonnaise, harissa (or any chili paste you have on hand), grated garlic, a little lemon juice, salt and pepper. Try not to burn your tongue!
