Wednesday, May 4, 2011

Creamy Leek Shallot Tagliaetell Pasta

2 tablespoons butter
3 large leeks, white and light-green parts thinly sliced
1 small clove of garlic,  minced
2 large shallot
      1/3cup heavy cream (125ml)
1/3cup white wine
1/3 cup chicken or vegetable stock
Black pepper (few shakes or pinches to taste)
Freshly grated nutmeg (1/4 teaspoon, or to taste)
Small handful of fresh Italian parsley, finely chopped
1 oz. grated Parmigiano-Reggiano for sauce, and more to serve on top

Start a pot of water for the tagliatell Pasta 
Slice leeks, mince garlic chop parsley.
Over medium heat, melt butter in saute pan. Add sliced leeks and a little salt (bearing in mind whether your butter is salted as well). Add garlic. Turn down heat if butter begins to brown. As leeks start to soften, add wine and cream and simmer.
When water is boiling, allow pasta to cook while you continue prepare cream sauce.
Add parsley, pepper and nutmeg. Taste to make sure you’re on the right track as far as wine and cream and salt. Make adjustments as necessary. Add cheese.
When pasta is done, drain water and toss the penne with the sauce. Serve immediately.


Start a pot of water for the pasta.
Slice leeks,  shallot mince garlic and chop parsley.
Over medium heat, melt butter in saute pan. Add sliced leeks shallot and a little salt and pepper sauté for 5-8min  . Add garlic. Turn down heat if butter begins to brown. As leeks start to soften, add wine  and stock cooke for 15 min and cream and simmer.
When water is boiling, allow pasta to cook while you continue prepare cream sauce.
Add parsley, pepper and nutmeg. Taste to make sure you’re on the right track as far as wine and cream and salt. Make adjustments as necessary. Add cheese.
When pasta is done, drain water and toss the penne with the sauce. Serve immediately.



dinner tobight Leek spinach Pasta and spinach mango red onion salad. ... recipe will follow later: )

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