A delicious, flavorful, and definitely very appetizing first course today with rigatoni with leeks and speck, but it’s also delicious with other short pasta like trofie, sedanini, etc., etc.
Leeks are relatives of garlic and onions and have been known for millennia, as mentioned by the Egyptians and Romans.
They have a milder taste and are great in soups but also sliced thinly, lightly floured, and fried in hot oil!!
On the blog, you can also find other recipes with leek such as:
LEEK CREAM
QUICHE WITH SPECK AND LEEKS
RIGATONI WITH LEEKS AND SPECK
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients RECIPE RIGATONI WITH LEEKS AND SPECK
- 11 oz rigatoni
- 2.8 oz leeks (the white part)
- 2.1 oz speck (in strips)
- 2 medium eggs (3 if small)
- 3 tbsps Parmigiano Reggiano (grated)
- to taste extra virgin olive oil
- 3 tbsps milk
- to taste salt and pepper
FOR THE PREPARATION OF THE RECIPE RIGATONI WITH LEEKS AND SPECK
Wash and clean the leek by removing the roots, the first outer layer, and the green part, keeping the white part of the vegetable.
The leek is a vegetable related to the onion but with a milder aroma. It can be used for making sautés for creamy soups, but they’re also delicious when sliced very thinly, lightly floured, and fried!!
Thinly slice the leek and sauté it in a little extra virgin olive oil.
Once it is golden, season with salt and pepper, then blend everything with milk.
When the mixture is cool, add the lightly beaten eggs and the grated cheese.
In a separate small pan, sauté the strips of speck in a little extra virgin olive oil, leaving them tender!
Once the creamy sauce of leeks, speck, and beaten eggs is ready, cook the pasta in plenty of salted water.
Remember that to perfectly cook the pasta, the ratio of salt, water, and pasta is important.
It is recommended to use about 10 grams of salt per 1 liter of water for every 100 grams of dry pasta, but clearly for the right saltiness, the type of salt, the type of pasta, and how flavorful the pasta sauce will be should be considered. Also, it’s important to note how sensitive our palate is to flavors and aromas!
Drain the pasta al dente and pour it into the egg, leek, milk, and cheese sauce, adding the sautéed speck and mixing everything to bind and coat the pasta.
Serve at the table and enjoy with rigatoni with leeks and speck!
Annalisa
