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blacks Fusilloni with leeks and hazelnuts

ingredients

servings

2

Leeks

1 unit

Toasted hazelnuts

40 oz

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 oz

first courses from Italy

blacks Fusilloni with leeks and hazelnuts

blacks Fusilloni with leeks and hazelnuts

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

blacks Fusilloni with leeks and hazelnuts

Easy, fast, light and elegant: a recipe for happy go to the table in 30 minutes

blacks Fusilloni with leeks and hazelnuts step 1

step 1

Monda leeks, wash it, tamponalo and cut into very thin slices. Chop the hazelnuts not too fine taking them into some whole.

blacks Fusilloni with leeks and hazelnuts step 2

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.

blacks Fusilloni with leeks and hazelnuts step 3

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.

blacks Fusilloni with leeks and hazelnuts step 4

step 4

Turn off and keep covered tend to be liquid, but will serve to mix the dough.

blacks Fusilloni with leeks and hazelnuts step 5

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.

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