This is a great recipe for those who have a lot of leftovers following a Shabbat or Sunday meal. Using large oven-proof pots, the leftovers are simply layered with an egg and parsley mixtures poured over top. An oven preheated to 150 degrees (300 Fahrenheit) allowed the contents to solidify. Serving this leftover casserole on a slice of fresh Challah bread is a real treat.
Chef Yagil’s Tips:
– This goes great with a standard tomato sauce. Heat olive oil in a sauté pan, fry some chopped onions and garlic, add three to four cups of crushed tomatoes, three tablespoons of tomato paste, and season with salt and black pepper. Bring to a boil and then simmer on a low flame until most of the liquid has evaporated.
– For a firmer casserole, add three eggs to the layered leftovers.
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