Linguine with Caramelized Leek and Lemon | Taste of Italy
(0)
30 min
Quick
Sezamo
O rețetă clasică italiană reconfortantă și plină de finețe: fâșii dulci de praz caramelizate încet în unt și ulei de măsline, învăluite într-un sos mătăsos cu lămâie și parmezan ras.
Preparation method
Preparing the ingredients
Clean the leek, remove the root end and the tough outer leaves, then wash thoroughly under cold running water. Slice the leek into thin rounds or fine strips. Crush and finely mince the garlic cloves, and finely chop the parsley.
Wash the lemon thoroughly, finely grate the yellow zest using a fine grater, and squeeze the juice into a separate bowl.
Caramelizing the leek and boiling the pasta
Bring a large pot of water salted with sea salt to a boil. When the water is boiling vigorously, add the linguine pasta and cook according to package instructions until al dente (about 8-9 minutes). Before draining the pasta, reserve a cup (approx. 150 ml) of the starchy pasta water.
Chef's tip
Cook the leek over low heat and with patience: slow caramelization releases its natural sweetness, which contrasts beautifully with the acidity of the lemon and the saltiness of the parmesan.
For an extra crunchy touch, you can add a handful of walnuts or pine nuts lightly toasted in a dry skillet at the end.
55 min
Under an hour
