So last night I threw together this pasta with some leeks from my organic box. I had been thinking about it all day inspired by this Marcella Hazan recipe I found on Chowhound, and when it all came together it was worth the wait, I was amazed how well it turned out. Don’t be deterred by the simplicity of the leeks. They develop a really rich creamy flavour when they are cooked this way, and I am starting to have leek-based risotto fantasies which I will indulge in soon.
I am away this weekend having a bit of a girls weekend, since it is supposed to rain the plan is to sew, compare and contrast Buffy and Veronica and drink and eat far too much. See you on Monday!
3 leeks, trimmed, washed and cut into 1/4″ rounds or half moons
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, peeled
1 cup cream
freshly ground pepper
1/2C-1C chicken stock or vegetable stock
1 can cannelini beans, drained and rinsed
Parmesan, freshly grated
1. Make sure you throughly wash the leeks and drain but don’t dry. Add oil and butter to a large casserole or skillet over medium heat. Add garlic cloves and cook until they turn a very light brown on both sides. Remove and discard.
2. Add leeks to the pot and sprinkle them with salt. Cook, stirring occasionally until they are very soft and almost creamy, about 45 minutes. If they get to dry add water a few tablespoons at a time.
3. When the leeks are very soft turn up the heat and allow the leeks to lightly brown. Add the cream and a generous helping of freshly ground pepper, reduce it over medium high heat for a few minutes.
4. Add the chicken stock and bring up to a simmer, add the cannelini beans and cook for 3-4 minutes. Season to taste and add the pasta and toss with the fresh Parmesan.[/print_this]