No need to ask your children what they would like to eat tonight, you already know the answer: pasta. Comforting dish par excellence, after a long day of work, it is theThe ideal dish to indulge yourself effortlessly. Everyone prepares them in their own way, but to change things up a bit, Julie Andrieu offers us its ultra gourmet version of tagliatelle with leeks. If the title is not as enticing as lasagna bolognese, we can count on the culinary journalist to transform this recipe into a tasty meal that everyone will agree on. So, shall we get started?
Julie Andrieu’s inexpensive recipe that will please the whole family
Easy and quick to make, this irresistible pasta dish will please both young and old.
The ingredients for 4 people :
- 350 g of fresh tagliatelle
- 4 large leeks (or 5 medium)
- 1 clove of garlic
- 2 tbsp. teaspoon maple syrup
- 1 tbsp. teaspoon of gray sea salt
- 60g butter
- 4 tbsp. tablespoon of hazelnut oil (in the absence of nuts)
- 50 g hazelnuts
- Excellent freshly ground pepper
The steps of the recipe:
- Peel the leeks, cut the green ones and split the white ones in two. Then slice the breast into tagliatelle by cutting it lengthwise then rinse them carefully. Peel and finely slice the garlic clove.
- In a large frying pan, melt the butter over low heat, add the leeks, half of the gray salt and stir. Cover.
- When the leeks start to melt, add the garlic, stir and cover again. Cook for about 15 minutes, stirring occasionally and adding a little water if necessary. They should be very tender.
- Meanwhile, bring a large pot of well-salted water to a boil. Brown the hazelnuts in the oven or in a pan then crush them.
- Add salt and immerse the pasta in the water. Drain them when they are still very al dente (around 3 minutes) and pour the leeks into the pan without draining too much. Then add the walnut oil, a little cooking water and stir. Turn off the heat. Serve in deep plates, drizzle each plate with 1/2 tsp. teaspoon of syrup, add the rest of gray salt, freshly ground pepper and sprinkle with toasted hazelnuts.
Advice : replace the maple syrup with chestnut honey.
Read also :
⋙ Butternut macaroni gratin: Julie Andrieu’s super gourmet recipe
⋙ The delicious recipe for Bordeaux cannelés by Julie Andrieu
⋙ Pasta with onions, tomatoes and rosemary: Julie Andrieu’s simple but effective recipe