Tagliatelle with Caramelized Leek and Lemon | Quick Dinner
(0)
25 min
Quick
Sezamo
O cină italiană rafinată și gata în 20 de minute: tagliatelle al dente învăluite într-un sos mătăsos de praz caramelizat, parfum de lămâie proaspătă, unt fin și parmezan maturat. Un preparat vegetarian simplu, dar plin de savoare de toamnă.
Preparation method
Preparing the ingredients
Wash the leek thoroughly to remove any trace of dirt and cut it into thin rounds, using the white and light green parts. Peel and crush the garlic cloves. Wash the lemon with lukewarm water, finely grate the yellow zest and squeeze the juice from half a lemon.
Cooking and the sauce
Bring a large pot with plenty of water and sea salt to a boil. When the water is boiling vigorously, add the tagliatelle and cook al dente according to the package instructions (about 7-8 minutes). Before draining, reserve a cup (approx. 150 ml) of the starchy pasta cooking water.
In a large pan, heat the extra virgin olive oil and half of the butter over medium-low heat. Add the sliced leek and garlic, sprinkle with a pinch of salt and sauté slowly for 10-12 minutes, stirring occasionally, until the leek becomes soft, silky and lightly caramelized, without burning.
Chef's tip
The pasta cooking water is the secret to a velvety sauce: the starch from the water combines with the butter and parmesan into a perfect emulsion, without needing heavy cream.
For an even richer flavor, sauté the leek over low heat with patience; natural caramelization brings out its characteristic sweetness.
55 min
Under an hour
