Preparation:
This is a basic recipe that demonstrate the cook's desire to use as much of the nutrients and flavors that leech to the water when cooking vegetables and pasta.
Clean the leeks: Remove roots and any tough, bruised outer leek leaves. Split each leek in half lengthwise and rinse carefully to eliminate all dirt between leaves.
Relish: Slice some leek, a small section of the white part, into the thinnest possible half-rings, stop when you make 1/4 cup. Toss this measure with the lemon juice and set aside.
Cook to puree: Bring the 5 to 6 quarts water to a rolling boil; add salt and cook remaining leeks (cut into chunks that fit in the pot) for 6 to 8 minutes until soft, and totally tender. Remove leeks from pot with slotted spoon, refresh in cold water; drain and squeeze lightly to remove excess water. Reserve leek cooking water.
Puree leeks in food processor with lemon zest, parsley, extra virgin olive oil, 1/2 cup leek cooking water, salt and pepper. Transfer sauce to 3-quart pot.
Cook pasta: Add 1 to 2 cups fresh water to leek cooking water and return to rolling boil. Add pasta and cook until it al dente (about three-quarters of the recommended cooking time). Drain, *reserving 2 cups cooking water.*
Add pasta, 1/2 cup pasta water and (lemon) marinated leek rings, drained, to leek puree in pot and cook over highest heat for 3 to 5 minutes until pasta is almost cooked and sauce coats pasta. Add more pasta water, 1/4 cup at a time if sauce gets too dry . Sauce should surround pasta but be slightly liquid. We still have cheese to add and the cheese will thicken the sauce.
Add grated Parrnesan cheese, heat for an additional minute to melt cheese, and serve immediately.
1996 by Faith Willinger: Red, White, and Greens: The Italian Way with Vegetables (Harper-Collins). Willinger has lived in Florence, Italy for more than 20 years. Reprinted 3 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh |
