| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Dujour08 |
6 |
servings |
INGREDIENTS
| 2 |
lg |
Leeks |
| 1 |
lb |
Farfalle |
| 2 |
tb |
Olive oil |
| 2 |
|
Sweet Italian sausages; casings removed |
| 1 |
ts |
Minced shallot |
| 2 |
tb |
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 -
joecomiskey@netzero.net"
Recipe by: Lidia Bastianich
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