Drive away with green broad beans and ricotta
107 recipes
blacks Fusilloni with leeks and hazelnuts
ingredients
servings
2
Leeks
1 unit
Toasted hazelnuts
40 grams
Semiskimmed milk
1 glass
Extra virgin olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
Ricotta cheese
1 cup
Fusilli corti bucati, pasta
140 grams
first courses from Italy
blacks Fusilloni with leeks and hazelnuts
blacks Fusilloni with leeks and hazelnuts
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Easy, fast, light and elegant: a recipe for happy go to the table in 30 minutes
preparation
step 1
Monda leeks, wash it, tamponalo and cut into very thin slices. Chop the hazelnuts not too fine taking them into some whole.
step 2
Heat a living and when it is hot, the flame of pan pour the nuts and toast flaws for a few minutes in the air until they have released all their aroma.
step 3
Add the leeks, lower the heat, combine a tablespoon of oil, two pinches of salt and pepper. Add milk as soon as the leeks begin to brown, cover with a lid and cook for 10 minutes.
step 4
Turn off and keep covered tend to be liquid, but will serve to mix the dough.
step 5
Cook the Fusilloni and drain them al dente. Versali into the pan with the leeks and amalgam jumping on high heat for 2 minutes. Complete with hard grated cheese and serve immediately.
