So we knew we could rely on him to turn Thanksgiving leftovers into a dish worthy of a Michelin-starred restaurant.
Do try this at home, folks.
Baked Pasta with Turkey Confit
Serves two to three
1 lb. dry pasta (use your favorite shape)
4 tbsp. onion, minced
2 tsp. garlic, minced
Olive oil (to drizzle and spray)
1 c. turkey, shredded (leftovers from Thanksgiving, or you can use chicken)
1¼ c. cream
1 c. spinach
¼ c. Parmesan cheese
½ c. breadcrumbs
1. Cook pasta to al dente*, drain, and set aside.
2. In a pan, saute onion and garlic in olive oil until golden brown.
3. Add turkey and stir for a few minutes.
4. Add cream; heat until mixture is reduced by half.
5. Add spinach, half the Parmesan cheese, and cream mixture to pasta.
6. Reduce until pasta is nicely coated with sauce.
7. Spray baking pan with olive oil.
8. Pour pasta mixture into pan and evenly distribute.
9. Sprinkle top with one-quarter of the breadcrumbs then with one-third of the remaining Parmesan cheese; repeat until crumbs and cheese are gone.
10. Drizzle lightly with olive oil and bake for 10 minutes at 375° or until top is golden brown. (It is important not to overcook the pasta before adding the sauce.)
Let the day-after feastivities begin.
*When boiling your pasta (four to six quarts of water for one pound of dry pasta), cook your noodles al dente (fully cooked but not overly soft — firm to the bite yet cooked through).
The Parish, 840 South Spring Street, between West Eighth and West Ninth Streets, Downtown (213-225-2400 or theparishla.com); The Tasting Kitchen, 1633 Abbot Kinney Boulevard, between Palms and Venice Boulevards, Venice (310-392-6644 or thetastingkitchen.com).
Photo: Howard Shooter / Getty Images