Spaghetti with Sous-Vide Leeks and Pancetta

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

Leek Tarts (Sformatini di Porri)

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)”

Spaghetti with Red Wine and Leeks (Spaghetti Ubriachi)

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)

Truffle, leek and shallot risotto (Risotto al Tartufo, porro e scalogno)

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)