There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Tuesday, September 15, 2026

Leftover White Bean & Arugula Pasta Gratin - Untested

An attempt of a creation of my own to use up leftovers from 

For about 4 servings

4 cups leftover white bean, tomato and greens pasta (about 800g)
¼ cup (60g) water or chicken broth, plus more if needed
½ cup (50g) freshly grated Parmesan
  1. Preheat the oven to 375°F/190°C.
  2. Place the leftover pasta and sauce in a baking dish. Stir in the water or broth. If the pasta is particularly dry, add another tablespoon or two.
  3. Sprinkle the Parmesan evenly over the pasta with a drizzle of olive oil over the surface. 
  4. Bake uncovered for 30 minutes, until heated through and bubbling around the edges.
  5. If desired, increase the oven temperature to 425°F/220°C for the last 5 minutes, or place briefly under the broiler, until the cheese is browned in spots.
  6. Allow to rest for 5 minutes before serving.
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