24 February 2014

I hate food waste #3: Carrot pasta

Sorry, I got distracted after writing two posts on using leftovers creatively instead of throwing them away. (Click here for #1 and here for #2.) But this one is the one I’m most proud of.

It started with a turkey. When I make turkey, I almost always grill it. After dinner, my wife and I strip the carcass of the remaining meat. Then I break down the carcass and freeze the bones, usually in two bags. I use the carcasses later to make turkey broth for any recipe that calls for chicken broth. I use this recipe from Bon Appetit/Epicurious as my starting point. (The recipe calls for roasting the bones. But since I grill my turkey over charcoal, I find that the carcass already has a nice smoky flavor and depth of flavor, so I skip that step.)CarrotPasta

After the broth was done simmering, I strained it into freezer containers (for future use). What remained were the bones, now pretty well bare of any meat, and the soggy celery, onions, and carrots. I did toss most of that stuff. But I decided to save the carrots. They looked so nice and while they generally held their shape, they were quite soft and mashable.

The inspiration for my use for them came from two separate places. First I saw a video on Mario Batali’s website for mezzalune (click here). And shortly after that, I read a recipe for potato gnocchi. “Aha!” I said to myself. “I wonder if I could make pasta dough with the boiled carrots from my turkey broth.”

It turns out that the carrots worked very well in the dough. I used pretty much the same proportion of carrots to flour as the recipe called for potatoes to flour.

After shaping a few gnocchi, I noticed that the dough seemed very malleable. I decided to try rolling it out, and it worked very well. So then, remembering the mezzalune video, I blended together some (leftover) ricotta, herbs, and an egg and went about shaping the mezzalune. I did about half of the batch as mezzalune and half as tortelloni.

Besides feeling sort of self-satisfied that I’d found a use for the boiled carrots, it was fun to shape the stuffed pasta. The carrots provide a nice orange color, but they don’t really add much distinct flavor. Most of the flavor comes from the herbed ricotta plus the olive oil, herbs, and cracked pepper I finish them with after cooking.

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