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Leek? Yes, better than onions….

22 Aug
INGREDIENTS (per 4 servings)
  • ¾ lb reginette pasta
  • ¾ lb prosciutto cotto (cooked ham), cut into 2 slices
  • 2 leeks
  • ½ cup white wine
  • ½ cup bechamel
  • 1 ½ oz grated Parmigiano Reggiano cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • salt and pepper to taste
PREPARATION:

Clean the leeks by removing the green part.
Cut them in half lengthwise, then cut into 1/10-inch strips.
Then, cut the ham into ½-inch cubes. Heat a few tablespoons of oil in a fairly large pan and saute the leeks for a minute.
Add the diced ham and fry for 3 minutes, stirring. Season with salt and pepper.
Pour the wine and let evaporate over high heat for 3 minutes, stirring often, until the sauce is smooth.

Reduce heat and cook for 3 minutes.
Meanwhile cook the pasta in a large pot of boiling salted water until al dente: reserve a cup of cooking water.
Drain the pasta and add it to the sauce pan. Also add a couple tbsp of cooking water.
Cook over medium heat: add the beschamel, stirring for a few moments, and finally add the Parmigiano Reggiano.

Serve hot.

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Posted by on August 22, 2016 in Uncategorized

 

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