Tagliatelle with Leeks and Ricotta, or Tagliatelle Con Porri e Ricotta: The title leaves out one of the major ingredients, potatoes. Pasta dishes enriched by cooking a vegetable along with the pasta are not uncommon in Italy, and though the vegetables are often green (string beans or broccoli, for example), potatoes will work quite nicely too. To serve 4:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 12 ounces (300 g) tagliatelle
- 3 potatoes
- 2 leeks, white part only
- 4 tablespoons fresh ricotta
- Freshly grated Parmigiano
- A small bunch parsley, minced
- A small clove garlic
- Broth (canned will work if need be)
- Olive oil
- Salt & pepper to taste
Preparation:
Peel and slice the potatoes. Bring a pot of water to boil, salt it, and add the potatoes. When they're a few minutes shy of being done (you'll want them to be tender but not mushy when you drain them) add the tagliatelle, and then they're done drain everything and transfer the pasta and potatoes to a bowl.
In the meantime, thinly slice the leeks lengthwise and rinse the slices in cool water; pat them dry and sauté them with the garlic in a quarter cup of olive oil. When they have wilted add sufficient broth to moisten them and continue simmering them until they are tender. Stir in the ricotta and cook a couple of minutes more. Check seasoning and stir the sauce into the pasta; serve the pasta with grated Parmigiano on the side.
Yield: 4 servings tagliatelle with leeks and ricotta.
In the meantime, thinly slice the leeks lengthwise and rinse the slices in cool water; pat them dry and sauté them with the garlic in a quarter cup of olive oil. When they have wilted add sufficient broth to moisten them and continue simmering them until they are tender. Stir in the ricotta and cook a couple of minutes more. Check seasoning and stir the sauce into the pasta; serve the pasta with grated Parmigiano on the side.
Yield: 4 servings tagliatelle with leeks and ricotta.
