Here’s another dish using the leftover turkey meat; I have added liscio piccolo 40 pasta and butter garlic sauce. With one stalk of parsley left, I used it as garnish, and I must have chili flakes and lots of garlic. I still have some more turkey meat left for other creation.
Google: “Liscio Piccolo is a macaroni shaped pasta: an elbow-shaped pasta made from durum wheat that’s smooth and has a hollow inside. It goes well in many dishes, including soups, bakes, salads, and macaroni and cheese. Shaped like an elbow, it’s perfect in every kid’s favourite, macaroni cheese! Piccolo means “small” in Italian, pasta and in drink is in a small glass.”
Butter garlic sauce is a simple mix of butter, garlic, salt, and pepper. It’s a great addition to steak, chicken, fish, shrimp, vegetables, and pasta. Most people have butter and garlic at home. This sauce is quick and easy to make with common kitchen ingredients. A great sauce can turn an ordinary dish into a masterpiece, which you can serve at any time not just in festive meal for lobsters or turkey sauce. Thus, it is exceptionally versatile.
My leftover liscio piccolo turkey pasta had been boosted with butter garlic sauce. It sure is rich, buttery, and full bodied flavour and delicious; you will lick your bowl to finished off the butter garlic sauce. Let’s boost leftover turkey with butter garlic!!!
Ingredients
150 g liscio piccolo 40
1-2 pieces of turkey meat, cut to tiny bite size
80 g butter, divided
2 Tbs minced garlic, looks puree with tiny crumbs
1 Tbs salt, for cooking liscio piccolo
salt
black pepper
water
Garnish
1 curly parsley stalk, cut /chopped finely
chili flakes (OPT)
Method
Put kettle on. Once boiled. Pour hot boiling water into a pot, add 1 Tbs salt and liscio piccolo in and cook for about 8-9 minutes or until al dente and to your liking. Drain liscio piccolo and reserve 1/2 c water.
Meantime, in a small mortar and pestle, crush minced garlic with a big pinch of salt until it’s looks puree still has bit of crumbs. Heat a medium saucepan on medium heat. Add 60 g butter, allow to melt, then add in garlic crumbs puree, mix well and cook for 1 minute. Add 1 piece of turkey meat, cut into bite size.
Now add in liscio piccolo pasta with some pasta cooking water first into the butter garlic sauce. Toss to mix well. The remaining turkey, warmed up in microwave. If you like it buttery, add the remaining 20 g butter toss around until melted and combined. Season with salt and pepper. Spoon liscio piccolo onto serving bowl, scatter the warmed up remaining turkey meat on top. Then garnish with parsley and chili flakes is for me. Enjoy with a glass of Pinot Gris!!!
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