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Tagliatelle with Leek Sauce

post #1 of 6
Thread Starter 

Several years ago, while traveling through Italy, a good friend of mine introduced me to Lidia Bastianich.

We had a few overlapping stops on our itineraries and we were able to eat together one night in Montefalco (Umbria).

One of the recipes we discussed was the one below, which I now understand has appeared on her website.


Tagliatelle with Leek Sauce


  • 2 sweet Italian sausages
  • 2 large leeks
  • 2 Tbs. extra virgin olive oil
  • 1 minced shallot
  • 1 cup of chicken stock

Salt and black pepper

  • 2 Tbs. of salt
  •  1 lb. of tagliatelle (or linguini)
  • ½ cup of freshly grated Parmigiano-Reggiano cheese (plus more for serving)



Boil, pan sear or grill the sausages, then slice them thin


Wash and trim the dark green ends from the leeks, slice them into ½ inch thick rounds

Drain well.


Heat extra virgin olive oil in large skillet over medium heat.

Add the leeks and sauté until softened, but not browned, about 5 minutes.

Add sausages and minced shallot and cook, stirring, 1 minute

Add the stock reduce heat and simmer 4 minutes.

Season with salt and pepper, to taste.


Meanwhile, bring large pot of water to a boil.

Salt the water and when water returns to a boil, add pasta

Cook until the pasta is 1 minute short of al dente, drain well


Add pasta to skillet with leek sauce and toss well to coat pasta.

Cook for 1 minute over high heat.

Turn off heat.

Add the cheese, toss well and serve.

Edited by Clove48 - 7/18/12 at 12:06pm
post #2 of 6

It's a nice recipe, I'm glad you posted it.  BUT


It's lifted from Lidia's Italy (with four or five words words and some formatting added), and you should have supplied attribution.  This isn't an accusation of wrongdoing, but I thought you might want to know how things are done here.



Edited by boar_d_laze - 7/8/12 at 5:14pm
post #3 of 6

A) You didn't need to delete it; and B) I'll take your word for it. 


When you re-post the recipe, you might want to talk about the fact that Lidia has it on her site as well. 


FWIW, I occasionally see some of my old recipes floating around under "new" authorship; so I certainly understand.


Sorry for the spilchas,


post #4 of 6

I can't find any dried tagliatelle around here.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #5 of 6

I always have to make my own taglietelle. It's never in the stores.

post #6 of 6

Barilla Brand is a fine product with an extensive dry pasta line.


Have nice summer.

Ciao, Margaux.

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