Il 17/08/2012 10:39, Julie Bove ha scritto:

> My FIL thought I invented something when I fried pasta. Nope. I read about
> it somewhere. Dry the leftover pasta off fully. If something like
> spaghetti, form it in little mounds before drying. Pan fry it and either
> salt it and maybe sprinkle with cheese for a savory snack or use powdered
> sugar for a sweet. That's really good, but I didn't invent it.

Just this saturday. chatting with my GF, we invented erbazzone
cannellini. They are still to be made and that will happen tomorrow when
I'll buy spinach, pancetta and pre-made cannellini shells. Cannellini is
the name for a pastry item one can find all over Italy: just a cilindric
shell of puff-pastry, usually brusehd with beaten eggs, filled with
custard, usually creme patissiere but also cocao based custards fit well.
So, we re-thougth of it as a savoury dish with a filling of erbazzone,
which a local "torta salata" based on a spinach, eggs, breadcrumbs,
grated reggiano and pancetta filling between two layers of a kind of
pastry, something between puff-pastry and brisee.
We'll be trying this savoury cannellini version ASAP!