Braised Leeks with Pappardelle & Parmesan
Ingredients
The braised leeks
-
4 to 5
large
leeks, white and light green parts only
-
3
tablespoons
extra-virgin olive oil
-
3
tablespoons
water
-
⅓
cup
crisp white wine
-
4
tablespoons
butter, cut into bits
-
a few
sprigs
thyme
-
2
teaspoons
kosher salt
-
5
peppercorns
optional
-
10
seeds
coriander, optional
The pasta
-
12
oz
pasta, such as pappardelle
-
to taste
shaved Parmigiano Reggiano
-
to taste
freshly cracked black pepper
-
to taste
optional herbs: finely chopped parsley or chives
-
to taste
flaky sea salt, such as Maldon
Instructions
- Preheat the oven to 325ºF and prepare the leeks by trimming the roots and slicing them lengthwise into quarters.
- Soak the leeks in water to remove any dirt, then drain and place them in a snug roasting pan.
- Add the remaining ingredients for the braised leeks to the pan and cover it.
- Braise the leeks in the oven for about 45 to 50 minutes until tender.
- While the leeks are braising, bring a large pot of salted water to a boil and cook the pasta al dente.
- Reserve some pasta cooking liquid before draining the pasta.
- Combine the cooked pasta with the braised leeks over low heat, adding reserved pasta liquid as needed.
- Serve with shaved parmesan, cracked pepper, and optional herbs.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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