for 4 person

Braised leek

750 g	leek, quartered lengthwise
1 dl	vermouth (e.g. Noilly Prat)
50 g	butter
2 tbsp	olive oil
2 sprig	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

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.

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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