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- Pappardelle with braised leek
Pappardelle with braised leek
Nutrition facts per serving:
- Energy in kcal about 609
- Fat about 22g
- Carbohydrates about 76g
- Protein about 20g
This is needed
This is needed
for 4 people
Braised leek
- 750 g leek, quartered lengthwise
- 1 dl vermouth (e.g. Noilly Prat)
- 50 g butter
- 2 garlic clove, crushed
- 2 sprigs rosemary
- 2 tbsp olive oil
- 2 bay leaf
- 1.5 tsp salt
- a little pepper
Pappardelle
- salted water, boiling
- 400 g pasta (e.g. Papardelle noodles)
- 40 g grated Parmesan
Tools
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- For a frying pan with lid (can be heated to at least 240 degrees)
And that's how it's done
And that's how it's done
Braised leek
Place the leek and all the other ingredients up to and including the pepper in the casserole dish, mix.
To braise in the oven
Cover and cook for approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove the bay leaf and rosemary.
Pappardelle
Cook the pasta in boiling salted water until al dente, drain. Mix the pasta with the leek and cooking liquid, scatter the parmesan on top.
How-tos
