Pappardelle with braised leek

Pappardelle with braised leek

Total: 1 hr 20 Min. | Active: 20 Min.
Nutritional value / person: 609 kcal
, Fat: 22 g
, Carbohydrate: 76 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Braised leek

4 sticks leek (approx. 750 g), cut lengthwise into quarters and then into pieces approx. 10 cm long
1 dl vermouth (e.g. Noilly Prat)
50 g butter
2 tbsp olive oil
2 sprigs rosemary
2 garlic cloves, crushed
2 bay leaves
1 ½ tsp salt
a little pepper


400 g pasta (e.g. pappardelle)
salted water, boiling
40 g grated Parmesan
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One casserole dish with a lid

How it's done

Braised leek

Place the leek and all the other ingredients up to and including the pepper in the casserole dish, mix.

To braise in the oven

Cover and cook for approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove the bay leaf and rosemary.


Cook the pasta in boiling salted water until al dente, drain. Mix the pasta with the leek and cooking liquid, scatter the parmesan on top.

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