Ingredients
1 5 trimmed medium leeks -- (4
Directions
: to 6)
1 TB lemon juice
6 qt water -- (5 to 6)
2 c water -- (1 to 2)
2 TB salt
1 ts lemon zest -- minced
1 TB chopped flat-leaf parsley
1/4 c extra-virgin olive oil
: Sea salt
: Freshly ground black pepper
16 oz penne or other short pasta
1/2 c grated Parmesan cheese
This is a basic recipe that demonstrate the cook's desire to use as
much of the nutritients and flavors that leech to the water when
cooking vegetables and pasta.
Clean the leeks: Remove roots and any tough, bruised outer leek
leaves. Split each leek in half lengthwise and rinse carefully to
eliminate all dirt between leaves.
Relish: Slice some leek, a small section of the white part, into the
thinnest possible half-rings, stop when you make 1/4 cup. Toss this
measure with the lemon juice and set aside. Cook to puree: Bring the
5 to 6 quarts water to a rolling boil; add salt and cook remaining
leeks (cut into chunks that fit in the pot) for 6 to 8 minutes until
soft, and totally tender. Remove leeks from pot with slotted spoon,
refresh in cold water; drain and squeeze lightly to remove excess
water. Reserve leek cooking water.
Puree leeks in food processor with lemon zest, parsley, extra virgin
olive oil, 1/2 cup leek cooking water, salt and pepper. Transfer
sauce to 3-quart pot.
Cook pasta: Add 1 to 2 cups fresh water to leek cooking water and
return to rolling boil. Add pasta and cook until it al dente (about
three-quarters of the recommended cooking time).
Drain, *reserving 2 cups cooking water.*
Add pasta, 1/2 cup pasta water and (lemon) marinated leek rings,
drained, to leek puree in pot and cook over highest heat for 3 to 5
minutes until pasta is almost cooked and saucecoats pasta. Add more
pasta water, 1/4 cup at a time if sauce gets too dry. Sauce should
surround pasta but be slightly liquid. We still have cheese to add
and the cheese will thicken the sauce.
Add grated Parrnesan cheese, heat for an additional minute to melt
cheese, and serve immediately.
1996 by Faith Willinger: Red, White, and Greens: The Italian Way with
Vegetables (Harper-Collins). Willinger has lived in Florence, Italy
for more than 20 years. Reprinted 3 Oc 96in the Riverside
Press-Enterprise (McRecipe via PATh)
Recipe By : Faith Willinger, Red, White and Greens
Date: Sun, 20 Oct 1996 21:35:17
~0700 (
Servings: 4 servings
Penne Sauced With Leeks & Lemon Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce; Vegetable
The History of Recipes
We can trace the history of written recipes far back into the far past, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During the time of the Roman Empire a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times were skilled in the use of many different spices and herbs, including a few you will know such as thyme, mint and parsley. As our culinary historical trip moves on a few more years we have two interesting recipe books which were published in the fourteenth century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is served today, but instead recipes for the types of meals on the menues of the nobility of those days. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the East, including coriander, parsley, basil and rosemary. These new foods and spices was responsible for an increase in manuscripts on food, the majority of which are kept safe in private libraries. By the arrival of the 20th century, cooking books are starting to become popular mostly as a result of increased literacy, more leisure time and having more money. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Penne Sauced With Leeks & Lemon recipe.
