Tagliatelle with Caramelized Leeks | Refined Italian Taste
(0)
20 min
Quick
Sezamo
O cină italiană rapidă și reconfortantă, gata în doar 20 de minute! Dulceața naturală a prazului caramelizat lent în unt și ulei de măsline este perfect echilibrată de prospețimea cojii de lămâie și savoarea intensă a parmezanului maturat. Un preparat vegetarian simplu, dar plin de rafinament.
Preparation method
Preparing the ingredients
Wash the leeks thoroughly, remove the hard ends, and slice them into thin rounds. Peel the garlic cloves and finely chop them. Finely grate the lemon zest and squeeze the juice.
Preparing the sauce and cooking the pasta
In a large skillet, heat the extra virgin olive oil and half of the butter over medium heat. Add the leek rounds and a generous pinch of sea salt. Sauté the leeks for 8-10 minutes, stirring occasionally, until soft, translucent, and lightly caramelized at the edges.
Add the chopped garlic and ground black pepper to the skillet, letting them release their aroma for 1 minute. Meanwhile, cook the tagliatelle pasta in a large pot of boiling salted water according to the package instructions until al dente. Before draining, reserve a cup of the pasta cooking water.
Chef's tip
The secret to a creamy sauce without cream is the starchy pasta cooking water – combined with cold butter and finely grated Parmesan, it creates a velvety emulsion.
For a special crunchy touch, you can sprinkle a few toasted walnuts or chopped walnut kernels on top.
55 min
Under an hour
