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
