felichiccuisine
Dec 1, 20202 min
Updated: Jan 5, 2023
by Feli Chic'Cuisine
Pasta and Leek are an incredibly versatile ingredients. Leeks has less intensity than onions, it is delicate and much sweeter. Traditionally, the white part and the green middle are eaten, due to the texture. The greener part and the leaves being more fibrous and tougher.
Tips for choosing and cooking pasta
It is preferred to prepare salads with cut pasta, such as: macaroni, penne pasta, rotini, farfalle, gemelli, or even orecchiette.
Once you have chosen the type of pasta, remember these three tips:
1. The pasta must be boiled in salty water. Pasta loses its flavor when served cold. Salting the water with more salt will ensure the pasta is well seasoned when you serve it.
2. The pasta should be cooked al dente. They are more tender and firm when you eat them because they don't become sticky.
Total Time: 20 min
Serves: 4
Ingredients
250g (9 oz) pasta
3 leeks, whites only
2 tbsp olive oil
200g (7 oz) bacon
salt and black pepper
Method
1. Cook the pasta in a large pan of boiling water following pack instructions, stirring occasionally, until al dente. Drain and rinse under cold water. Set aside.
2. Clean the leeks, removing the dark green parts, and cut them into finely rounds. In a skillet, over medium heat, fry the leeks gently until soft. Transfer leeks to a bowl. Set aside.
3. In the same skillet, over medium-high heat, place bacon and fry until cooked and crisp - no fat added.
4. In a large bowl, combine the pasta, leeks and bacon to make the salad. Season with salt and pepper.
Enjoy!
The discovery of a new dish does more for the happiness of the human race than the discovery of a star.― Jean Anthelme Brillat-Savarin
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