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I love finding contrasts in dishes and there's a lot of it here! The leek, in fact, with its delicacy and sweetness combines very well with the flavor of the bacon and the result is decidedly explosive!
A recipe as simple as it is extraordinary. An inexpensive and last minute first course that is perfect to bring to the table when, for example, we have unexpected guests for dinner.
It must be said that this recipe also lends itself to many variations: you can use, for example, onion or bacon.
Indeed, as I often tell you, you should always take a look in the pantry and in the refrigerator, so that there are never any leftovers or waste.
In this case, I used tortiglioni to make this recipe with leeks, but be aware that spaghetti leeks and pancetta are also delicious!
Nothing difficult in the preparation, what you have to pay attention to is the freshness of the leek and the quality of the bacon, the secret is all there!
With fresh and turgid leeks, the dish will fly towards very high taste peaks!
This first course consists of just a few ingredients, so you'd better pay attention to the raw materials you'll be using, so choose the pancetta appropriately as well.
I'll leave you the list of ingredients here, go through it, take what's missing and have fun preparing this dish with me!
► Ingredients to prepare the leek and pancetta pasta:
Tortiglioni 400 g
Leeks 600 g
Flat bacon 200 g
Fennel seeds 1 tsp
Garlic 1 clove
Pecorino Romano to taste
Salt to taste
Black pepper to taste
The recipe on the site: www.casapappagallo.it/ricette...
In Casa Pappagallo there is always something boiling in the pot! Something happens every day, a new recipe, a vegetable just planted in the garden or some experiment halfway between a scientific experiment and the search for a new food product.
Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas and hints taken from our everyday life.
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11 мар 2023
