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| Home | Recipes | |||||||||||||||||||||||||||||||||||||||||||||
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Tagliatelle with Leeks and Fontina CheeseServes 4-6Prep: 10 min. Cook: 15 min. Ingredients: 4 tbsp extra-virgin olive oil 7 oz. leeks, cleaned and thinly sliced salt and freshly ground black pepper 5 oz. fontina cheese, diced 1 tbsp spicy mustard 1 lb tagliatelle Heat the oil in a large heavy-bottomed pan. Add the leeks and just enough water to cover them. Cook over medium heat until the leeks are tender. Season with salt and pepper, add the cheese and mustard and cook until the cheese has almost melted. Meantime, cook the tagliatelle in a large pan of salted, boiling water until al dente. Drain well and place in a warm serving dish. Pour the leek sauce over the top, toss gently and serve. From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild. |
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