Recipes: dinner from leftovers

  • Updated: October 30, 2013 - 4:29 PM

Spicy Stracciatella

Photo: Bill Hogan , Chicago Tribune

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MUSTARD TAGLIATELLE WITH ROTISSERIE CHICKEN

Serves 4.

Note: Jimmy Bannos Jr., chef/partner at the Purple Pig in Chicago, reached into the pantry for flour, then turned the eggs into a homemade pasta dough enriched with the mustard and mayonnaise.

• 1 rotisserie chicken

• 1/2 yellow onion, diced

• Olive oil

• 1 tsp. tomato paste

• 1/2 c. white wine

• Thyme and bay leaf, optional

• 2 1/2 c. flour, plus more if needed

• Salt

• 2 whole eggs

• 4 egg yolks

• 1 1/2 tbsp. Dijon mustard

• 2 tbsp. mayonnaise

• Chunk of leftover bread

• Pepper

• 2 tbsp. butter, cut in small cubes

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