Pairs well with Spaghetti with Cream of Braised Leeks, Hazelnuts, and Fennel
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Spaghetti with Cream of Braised Leeks, Hazelnuts, and Fennel
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A unique combination of spaghetti with a creamy leek sauce, topped with toasted hazelnuts and fresh fennel.
00:20:00 total
Serves 2
easy
Main Various
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Ingredients
- spaghetti - 320 g (measure 320 g)
- hazelnuts - 60 g (measure 60 g)
- fennel - watch the video to see (to taste)
- extra virgin olive oil - watch the video to see (to taste)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- leeks - 300 g (cleaned, measure 300 g)
Instructions
- Prepare the Leeks: Cut the leeks in half and season with olive oil and salt.
- Grill the Leeks: Grill the leeks on a hot grill until well browned on both sides.
- Steam the Leeks: Place the grilled leeks in a pan and cover with cling film for 10 minutes to soften.
- Prepare Hazelnuts: Toast the hazelnuts in a pan and chop them coarsely.
- Make the Cream: Blend the steamed leeks with a drop of water until smooth.
- Cook the Pasta: Cook the spaghetti until al dente, then drain and reserve some cooking water.
- Combine Ingredients: In a pan, mix the drained spaghetti with the leek cream, a bit of cooking water, olive oil, and black pepper.
- Plate the Dish: Serve the spaghetti topped with the chopped hazelnuts and fennel.
