| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Dujour08 | 6 | Servings |
INGREDIENTS
| 2 | Leeks | |
| 1 | lb | Farfalle |
| 2 | T | Olive oil |
| 2 | Sweet Italian sausages | |
| casings removed | ||
| 1 | t | Minced shallot |
| 2 | T | Unsalted butter |
| 1 | c | Blanched young peas |
| 1 | c | Chicken stock |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Freshly-grated |
| Parmigiano-Reggiano |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - [email protected]" Recipe by: Lidia Bastianich Converted by MM_Buster v2.0l.
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