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    from "A New Way to Cook" by Sally Schneider

    In this recipe, leeks are cut into thin graceful rounds and cooked in pancetta, the marvelous Italian unsmoked bacon, until they are silky. When they are tossed with an aged goat cheese and some of the pasta cooking water, the cheese becomes a creamy sauce.

    Using a mandoline or vegetable slicer makes slicing the leeks easy. By hand, it is a slightly more time-consuming task, though not at all hard to do.

    Serves 4

    2 pounds leeks (6 to 8 leeks)
    1 1/2 ounces lean pancetta or thick-sliced bacon, cut into 1/4-inch dice (1/3 cup), or 1 1/2 tablespoons extra-virgin olive oil
    1/3 cup water
    1/4 teaspoon kosher salt
    8 ounces pasta, such as orecchiette, campanile, or tagliatelle
    Freshly ground black pepper
    1/2 cup grated aged goat or sheep's milk cheese (1 1/2 ounces)
    1/4 cup chopped fresh flat-leaf parsley

    Print recipe

    Trim the roots and tough green tops from the leeks, leaving about 1 inch of pale green. Slice the leeks into thin rounds. Rinse the leeks in several changes of cold water to remove any grit; drain well. You should have about 4 cups packed leeks.
    In a medium nonstick skillet set over low heat, cook the pancetta, covered, stirring occasionally, until it has rendered its fat and is crisp, about 8 minutes. With a slotted spoon, remove the crisp bits to a small bowl.
    Add the leeks and water to the pan, sprinkle with the salt, and toss to coat. Cover the pan, increase the heat to moderate, and cook, stirring occasionally, until the leeks are tender, about 8 minutes. Uncover and continue cooking until any remaining liquid has evaporated. Keep warm.
    Meanwhile, bring a large pot of water to a boil and salt well. Add the pasta and cook until al dente (tender but still slightly firm to the bite). Using a measuring cup, scoop out 3/4 cup of the cooking water and set aside. Drain the pasta and return the pasta to the pot.
    Add the leeks, the reserved pancetta, 1/2 cup of the reserved cooking water, and set over high heat. Add the cheese and toss until the cheese is melted and creamy. If necessary, stir in a few more tablespoons of the pasta water so that the pasta is lightly glossed with the sauce. Adjust the seasoning, peppering liberally. Serve at once, garnishing with the chopped parsley.
    In advance: You may cook the leeks up to 4 hours ahead; cover and set aside at room temperature.

    Use Fettuccine
    Product nutrition and information
     Quantity Ingredients Est.Price
      Leeks, Bunch - $3.49/ea
     Farm Fresh, bunch
      De Cecco Orecchiette - $2.49/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
    Citterio Premium Pancetta, Cut to Order - $11.99/lb
     Extra Thick
      Coach Farm Low-Fat Goat Cheese Stick - $10.99/ea
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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