Look at the photo and guess what it is? No, it is not Spaghetti alla Carbonara, although it does look similar. The sauce is not made of eggs, but of sous-vide cooked and then pureed leeks! Cooking leeks sous vide … Continue reading Spaghetti with Sous-Vide Leeks and Pancetta
This pasta and leeks casserole is Italian comfort food at its best. It is easy to prepare and very creamy and tasty. The flavor of the leeks is enhanced by slightly caramelizing them. I used mozzarella on top, but you … Continue reading Pasta and Leeks Casserole (Pasta con Porri al Forno)
When Paola presented this savory tart on her blog she suggested to make this quickly before Spring arrives, as this leek and squash tart is more suitable for Winter. I was intrigued by the combination of leeks and squash, as … Continue reading Leek and Squash Tart
Many recipes tell you to use the white part of leeks, so my attention was caught at once when Elie wrote about Leek Royale on his blog Oven-Dried Tomatoes. Royale de Poireaux is a French side dish that is essentially … Continue reading Leek Royale (Royale de Poireaux)
Stéphane of MyFrenchHeaven.com wrote so enthusiastically about Vichyssoise, which is a cold potato and leek soup, that I wanted to give it a try. I prepared it according to his recipe, and the result was a very elegant refreshing soup. … Continue reading Vichyssoise (Cold Potato & Leek Soup)
Are you looking for an original dish to serve for Christmas that is tasty, not too difficult, but different from anything you’ve ever had for Christmas before? Then this might just be it! You need to be able to source … Continue reading Salsify à la Clayton with Duck
My favorite food blog in Italian is Le Recette di Baccos. Marina has done a lot of research to identify traditional regional recipes, handed down from mother to daughter, and every day she shares one of them with us. About … Continue reading Penne with Leeks and Pancetta (Penne con Porro e Pancetta)
After the success of the spinach tarts I tried a version with leeks and it turned out great! Leeks and shallots that are cooked slowly can obtain a wonderful sweet flavor and the texture of these tarts is very soft. The tarts are relatively easy to make and quite impressive. You could also serve them in ramekins as soufflés, as the tarts rise dramatically (and also fall dramatically). You could try to beat the egg whites separately and fold them in for even more of a ‘soufflé’ effect. Without further ado, here’s how to make these lovely vegetarian tarts, that could be served as a vegetarian dish by themselves or as a side to either fish or white meat.
Continue reading “Leek Tarts (Sformatini di Porri)”
I had some leeks and wanted to make a pasta dish with leeks. I looked for inspiration on GialloZafferano, the leading Italian cooking website (in Italian, although some of their YouTube vids including this one are also available dubbed in English), and my query for “porro” (leek) returned a recipe for spaghetti with red wine and leeks called Spaghetti Ubriachi (‘drunken’ spaghetti). The recipe looked very simple and worth trying, so I gave it a go. I was not disappointed: a lot of flavor in less than half an hour: a perfect weekday dish. I wouldn’t shy away from serving … Continue reading Spaghetti with Red Wine and Leeks (Spaghetti Ubriachi)
I don’t cook much with truffle, as the quality of the truffles available in the Netherlands is usually disappointing — especially considering the price. But when I got this dried truffle as a freebie to try out, I thought I’d make a nice risotto with it. For future reference I can point out that it is better to buy fresh truffle, because for the list price of this (1.5 grams of dried truffle and a bit of truffle-infused olive oil) at 8 euros ($10 US) you can usually buy 8 grams of fresh truffle (at least in Amsterdam), which will … Continue reading Truffle, leek and shallot risotto (Risotto al Tartufo, porro e scalogno)
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