On a typical Friday night in the absence of the head of logistics, the main concern is: “What’s left to eat?”
knowing that the Nounours cub has a philosopy strongly inspired Jim Davis’s star cat, it pays off to maintain a capacity to improvise with a minimum of effort and a maximum of calories.
The list of ingredients for this recipe could simply be summarized as: whatever’s left in the fridge.
For 2 lazybones on a Friday night:
- 250g leftover precooked spaghetti
- 60g aging shiitake mushrooms
- 6 precooked green asparagus tips of the “use them or toss them” variety
- 50g cured ham fat
Yes, it’s pata negra fat, and in that dish, it goes a looong way.
- Slice the ham fat into small matchsticks.
- Cut the mushrooms into 3mm-thick slices.
- Chop the asparagus into 3cm pieces.
- Render the ham fat in a skillet until golden.
- Sauté the shiitake slices in the rendered fat.
- Quickly sear the asparagus, then crank up the heat to maximum and toss the noodles with all the ingredients for less than a minute.
Serve hot.
