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107 recipes
Spaghetti cream of carrots and leeks with almonds
ingredients
servings
4
Spaghetti
320 oz
Leeks
1 unit
Carrots
10 unit
Almonds
60 oz
Ricotta cheese
60 oz
Iodized salt
to taste
Pepper
to taste
Nutmeg
to taste
Extra virgin olive oil
to taste
first courses from Italy
Spaghetti cream of carrots and leeks with almonds
Spaghetti cream of carrots and leeks with almonds
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sometimes it can be a problem finding something appetizing and colorful to propose to our children. These noodles can not resist.
preparation
step 1
Monda leek, use the green part to prepare a broth and cut the white part into thin slices. Wash the carrots, raschiale and cut into irregular pieces.
step 2
Make heat a few tablespoons of oil in a large skillet, add the leeks, let them fry a few minutes, room and cook 5 minutes.
step 3
Add the carrots, you take taste, mix and wet with a couple of ladles of broth. Cover with a lid and cook for 15 minutes until they are tender.
step 4
Frulla obtaining a fairly thick cream and stemperala with a little broth. Season with salt and pepper, season with a little nutmeg and keep aside.
step 5
Make toast the almonds at 200 degrees for 5 minutes and mince them quite large. Cook the spaghetti in salted water, drain it al dente and pour into the pan with the sauce.
step 6
Add the almonds preserving some of them and blow up everything for 2 minutes, basting if necessary with a little broth if the pot is too thick.
step 7
Serve with a generous sprinkling of Roman ricotta, a wire dolio raw almonds and kept aside.
