Question

I am a cook in a resturant and I want to impress the owners. The idea is to spice up this year's menu with a ragu made with a shredded pot roast -- ever heard of this? Any advice on a cool pasta to accompany it?

John
Ipswich, Ma

Answer

Yes, it is called "Stracotto" meaning "way over cooked". I would shred up the left-over pot roast by hand and simmer it in the cooking liquid for an extra 30 minutes, keeping it moist with a little broth if it gets too tight. An excellent pasta to go with it is called Maltagliati, or "poorly cut" pasta. Roll out fresh pasta into thin sheets and then cut irregular shapes out of it. Boil them in salted water just like any other pasta and toss them in with the "stracotto". Call it Maltagliati al Stracotto.

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