A clever way to use meat from broth. It's a little work, but the results are stunning
Wondering what to do with the meat leftover from making broth? You can use it traditionally in stews or as a filling for dumplings or croquettes. The meat from the soup also works perfectly in a pasta casserole. Just a few simple ingredients and a filling dinner is ready to eat.
Ingredients · Servings 3-4 people
- 250 g pasta (penne or spirals)
- 300 g of meat from the broth
- 2 eggs
- 200 ml of 18% cream
- sun
- pepper
- 150 g yellow cheese
Method · 30 min
- Cook the pasta al dente according to the instructions on the package.
- Separate the meat from the broth from the bones and chop it into small pieces.
- Grate the cheese on a fine grater.
- Crack two eggs into a bowl, add cream, salt, pepper, and half the grated cheese. Mix together.
- Place the drained pasta in an ovenproof dish, add the meat from the broth. Pour the sauce over the casserole. Sprinkle the top with the remaining grated cheese.
- Bake the meat casserole with broth in an oven preheated to 180 degrees for about 30 minutes.
