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Tagliatelle con Porri e Salsa di Gamberetti
Tagliatelle with Leeks and Shrimp Sauce
1 lb. fresh tagliatelle pasta
1 lb. medium size shelled shrimp
2 large leeks
2 Tbsp. coarse salt
4 Tbsp. extra virgin olive oil
1 Tbsp. chopped onion
1 Tbsp. butter
1 cup chicken stock
Salt and freshly ground pepper
3/4 cup of grated Pecorino Romano cheese
Heat 2 Tbsp. of olive oil in a pan, toss in the shrimp and quickly brown
for about 2-3 minutes. Set aside. Clean the leeks discarding the top
green part. Slice and rinse repeatedly in cold water to eliminate any
trace of dirt. Drain well. Heat the remaining olive oil in another pan,
add the leeks and stir them over moderate heat until they become soft.
Add the chopped onion and keep on stirring for another 5 minutes. Then add
the butter and the chicken stock. Three minutes later add the shrimp and
cook for a few more minutes. Add salt and freshly ground pepper to taste.
Cook the fresh tagliatelle in salted boiling water. Stir with a wooden
spoon. Because the tagliatelle are fresh, they will be cooked by the time
the water returns to a boil (about 2 minutes). Drain, place in a
pre-heated platter or bowl, toss in the leek and shrimp sauce with some of
the cheese. Serve, bringing the rest of the Pecorino Romano cheese to the
table in a separate bowl. Serves 4.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Tagliatelle with Leeks and Shrimp Sauce
1 lb. fresh tagliatelle pasta
1 lb. medium size shelled shrimp
2 large leeks
2 Tbsp. coarse salt
4 Tbsp. extra virgin olive oil
1 Tbsp. chopped onion
1 Tbsp. butter
1 cup chicken stock
Salt and freshly ground pepper
3/4 cup of grated Pecorino Romano cheese
Heat 2 Tbsp. of olive oil in a pan, toss in the shrimp and quickly brown
for about 2-3 minutes. Set aside. Clean the leeks discarding the top
green part. Slice and rinse repeatedly in cold water to eliminate any
trace of dirt. Drain well. Heat the remaining olive oil in another pan,
add the leeks and stir them over moderate heat until they become soft.
Add the chopped onion and keep on stirring for another 5 minutes. Then add
the butter and the chicken stock. Three minutes later add the shrimp and
cook for a few more minutes. Add salt and freshly ground pepper to taste.
Cook the fresh tagliatelle in salted boiling water. Stir with a wooden
spoon. Because the tagliatelle are fresh, they will be cooked by the time
the water returns to a boil (about 2 minutes). Drain, place in a
pre-heated platter or bowl, toss in the leek and shrimp sauce with some of
the cheese. Serve, bringing the rest of the Pecorino Romano cheese to the
table in a separate bowl. Serves 4.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/