Pappardelle with braised leek

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

Ingredients

4 people

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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
kochen@bettybossi.ch

Braised leek

750 g leek, quartered lengthwise
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

Pappardelle

400 g pasta (e.g. Papardelle noodles)
salted water, boiling
40 g grated Parmesan
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Utensils

For a frying pan with lid (can be heated to at least 240 degrees)

How it's done

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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.

Pappardelle

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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