Raid your leftovers.

“It does not matter at all what color eggs you choose.”After holiday gatherings, dinner parties, or a particularly fancy snack dinner, you might have acquired some lonesome leftover ends of salami and prosciutto, or hunks of country ham.These odd shaped pieces and ends are not quite enough for another beautiful charcuterie board, but should never be thrown away,.

Instead, these bits of cured meat are destined to become part of pasta night with this recipe for.Pasta with Salumi Bolognese.from chef Sarah Grueneberg of Chicago’s Monteverde.

Rich and fatty, well-seasoned and flavorful cured meat is actually the perfect choice for a delicious ragu.A. traditional ragu Bolognese.

is made with fatty meats, which yield a sweeter sauce than what you get from leaner cuts.

The high fat content of cured meats, as well as their high proportion of seasonings like salt and dried herbs, makes them the secret ingredient in this classic sauce.Transfer bowl to stand mixer fitted with the whisk attachment, and beat on high speed until stiff, glossy peaks form and meringue is at room temperature, 10 to 15 minutes.

Turn off mixer, and scrape down sides of bowl.With mixer running on medium speed, gradually add butter, 1 tablespoon at a time, beating well after each addition.

Continue to beat until mixture is light and fluffy, 8 to 10 minutes.With mixer running on medium speed, beat in strained jam and salt until just combined, about 1 minute.. Assemble the cake.