Posts Tagged ‘leek’
Fire Roasted Bolognese Sauce
Ingredients
- 2 teaspoons olive oil
- 1/4 pound shitake mushrooms, stems removed
- 1 leek thinly sliced
- 3 cloves minced garlic
- 3/4 pound ground beef
- 1 can (28oz) diced fire roasted tomatoes
- 1/2 cup dry white wine
- 3/4 teaspoon salt
Instructions
- Heat oil in a skillet over medium high heat
- Add mushrooms, leak & garlic and cook until softened
- Add the beef, crumbling it, until browned
- Add tomatoes, wine & salt
- Bring to a boil
- Reduce heat and simmer until sauce thickens
Notes
*Serve over whole wheat pasta. *May top with grated parmesan and/or chopped basil
Cooking time (duration): 15 – 30
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Italian
Microformatting by hRecipe.
Orecchiette With Leeks, Peas, and Pecorino
Makes 4 servings
Hands-on Time: 0hr 25m
Total Time: 0hr 50m
Ingredients
* 1 pound dry orecchiette or some other short pasta
* 2 tablespoons olive oil
* 4 leeks (white and light green parts only), thinly sliced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 2 cloves garlic, finely chopped
* 1 10-ounce package frozen peas, thawed
* 3/4 cup heavy cream
* 1 cup (4 ounces) grated Pecorino
* 2 teaspoons lemon zest
* 1/4 cup fresh mint leaves, torn
Directions
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
4. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
Tip
Sugary and slightly crunchy, fresh peas are well worth the extra effort of shelling during the brief period in the spring when they’re available. You can use 2 pounds of fresh peas (2 cups shelled) in place of the frozen ones called for in this recipe.