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Leek’s fettuccine with walnuts cream

March 6, 2013


tagliatelle porri

I love leeks and this season in my kitchen are never missing. Of course I use 100% of leeks including the green parts and roots that represent more than half of the leek. The green parts must be of a bright color and no yellow areas, the roots have to be long and firm. To Buy products in bulk and not deprived of the less noble parts is the only way to be certain of the freshness of the products. This dish is very easy and quick to prepare and try it because it has an irresistible taste. In the version that I propose there is a sprinkling of cheese final but may be replaced by a few flakes of yeast (found in health food stores). Leeks are in season and are a very versatile ingredient as well as healthy because they are rich in vitamin A, iron and magnesium, lowers cholesterol and strengthens the immune system.  


4 green part of leeks
200g walnuts
1 handful of raisins
2 tablespoons olive oil
½ cup vegetable broth
Salt and pepper

tagliatelle porri2


Separate the leek (which you can use if you prefer) from the green. Cut in the long side the green part, separate the layers and wash them. Cut narrow strips so as to obtain the leeks fettuccine. Blanch in little boiling water and cool them in cold water. Meanwhile pounded in a mortar the walnuts so as to obtain a paste of nuts. In a pan, put two tablespoons of oil and the fattuccine and saute a few minutes. Then add nuts and raisins, seasoned with salt and a pinch of nutmeg. Add the broth and cook for about 5 minutes. Then turn off the heat and serve them  garnishing with a few pieces of walnuts and freshly ground pepper. Serve immediately filling to taste with grated cheese or nutritional yeast flakes.

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