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A Pasta Experiment

Pasta Experiment 1

Over the years, I have come across quite a few recipes which use breadcrumbs as a component of simple, rustic pasta sauces. Until now, however, I had never tried it and the result you see above really came about as a last minute idea with leftover ingredients.

I recently bought some very nice veal cutlets. I wanted to use breaded cutlets for a Veal Parmesan Sandwich idea I am working on but I had a whole cutlet leftover and decided to have it with pasta. As always, whenever I bread cutlets (or anything else) I had extra beaten eggs and seasoned breadcrumbs leftover and so, instead of tossing them (as I usually would), I saw a way to use them…

Pasta Experiment 2

These are the cutlets as I was frying them. There were two other smaller pieces as well and, after breading them, I had about half a beaten egg and possibly a third of a cup of breadcrumbs still unused.

Pasta Experiment 3

While my spaghetti boiled, I sautéed some garlic and bok choy leaves in a little oil and butter along with some rubbed sage.

Pasta Experiment 4

When the pasta was done, I added it to the pan and stirred in the egg. Immediately, I added a quarter cup or so of the starchy pasta water and just as that was absorbed I added the breadcrumbs and tossed everything with some grated Parmesan.

Anyway, the result was very good and I wish to explore using breadcrumbs again like this as the texture is very nice. The bok choy also worked very well, I thought. Cabbage is quite often paired with pasta in the northern, alpine regions of Italy (A Swiss/Austrian influence, I expect) and this too bears further experimentation.



2 thoughts on “A Pasta Experiment

  1. The breadcrumbs on pasta are usually fried in olive oil, possibly with some chopped anchovies and garlic. That is very southern. Egg is from the center (Rome). Cabbage in pasta (although it wouldn’t be bok choy) is from the North. So you’re travelling all of Italy in a single dish. Italians would serve the cutlet after the pasta, never on top of it.

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