| 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 -
joecomiskey@netzero.net" Recipe by: Lidia Bastianich Converted by
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