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Leeks
Romanoff pennine with leeks
Author:
Nicolas Moreau, le cuisinier paresseux
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Preparation
10
Baking
22
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of pennine cooked with instruction from package
Leeks and vodka sauce :
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
1 package (798 ml) of Italian diced tomatoes
250 ml (1 cup) of 15% cooking cream
45 ml (3 tablespoons) of olive oil
1 package (227 gr) of minced Paris mushrooms
4 prosciutto slices sliced into small strips
4 chopped garlic cloves
30 ml (2 tablespoons) of basil pesto
45 ml (3 tablespoons) of grated parmesan cheese
1 to 2 oz of vodk
Salt and pepper up to taste
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Romanoff pennine with leeks
From
Nov 03
to
Jan 01
Preparation
In a large pan at high heat, brown prosciutto in a bit of olive oil until crispy.
Add sliced leeks and brown 2 to 3 minutes.
Add mushrooms, garlic and continue cooking few minutes whil stirring.
Add tomato package, cream, pesto, parmesan and salt and pepper. Then lower of an half the heat and thicker the sauce until obtaining a smooth consistency while stirring from time to time.
Perfume with vodka. Mix pastas and serve.
Chef's notes
A sauce with leeks, perfumed with vodka over pastas, it's a winner!!!
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