25th Post!!!!

Linguini with Sausage and Leeks.
Saturday, May 16th

I went to the Farmers Market on the green yesterday. One of the things I bought were leeks. So I have leeks and there is sausage in the freezer so this is what dinner started with. The recipe is from Every Night Italian by Giuliano Hazan. If you do not own this please considering buying it.

Back to the Farmers Market for a moment. I found the same guy who sold me the tomato plant last year and got one this year. I hope we get as many tomatoes as last summer.

And now on to dinner.
The recipe called for Fusilli and I was looking at it in the store and thinking I need this for something but didn't pick up the package.
So I used linquini. Here is the recipe- (I made a couple of notes in the recipe, they are in italics)
3 medium leeks
8 ounces mild sausage, casing removed
2 tbps butter
salt
fresh ground pepper
1 lb. fusilli
1/3 cup grated Parmigiano

1. Cut off the root ends of leeks and trim the tough green tops of the leaves. (At this point I wash the leeks at least 2 or 3 times to remove the dirt ) Cut the leeks crosswise in half and then lengthwise in half again. Cut each quarter in long, very thin strips and place in a large bowl of cold water to soak.

2. Put sausage and 1/4 water in 10-12 inch sauté pan and place it over medium-high heat. Break up the sausage with a wooden spoon and cook until all the water is evaporated and the sausage begins to brown lightly.

3. Fill a pot for the pasta with at least 4 quarts of water and place over high heat.

4. Lift leeks out of the water, so that any dirt remains in the bottom of the bowl. Discard any fat the sausage may have released, add the butter and the leeks to the sauté pan, and season with salt and pepper (bear in mind the sausage is already seasoned). Turn the heat down to medium-low and cover the pan. Cook, stirring occasionally, until the leeks are wilted and very tender, 15 to 20 minutes.

5. After the leeks have been cooking for about 12 minutes and the water for the pasta has come to a boil, add 1 tbsp salt to the boiling water, put in the pasta, and stir well.

6. When the leeks are tender, uncover the pan and raise the heat to medium-high. Cook, stirring, until all the water the leeks release evaporates. Remove from the heat.

7. When the pasta is done, save about 1 cup of the pasta water. Drain the pasta and toss it with the sauce. Here is where you may want to add some of the pasta water if the dish looks too dry. Toss with grated cheese and serve at once.


Some red wine and I forgot to mention the bread! There is bakery, Wave Hill Breads, which sells it bread at the Farmer's Market, the Pain de Campagne (Country Bread) is to die for.