Pappardelle Mountain-Style with Fried Leeks and Dried Tomatoes

stampa

A recipe flavoured with typical winter tones.

Recipes by Meat
Number of people:
4
Level of difficulty:
Medium
Required time:
25'
Nutritional values
per serving prepared according to this recipe.

Energy value
485 Kcal
- Protein
19 g
- Carbohydrates
76 g
- Fat
14 g

Ragù alla montanara barilla
 
400 g
Dried tomatoes
 
60 g
Leeks
 
100 g
Milk
 
50 g
Flour
 
50 g
Extra virgin olive oil
 
as needed
Salt
 
as needed

Preparation

1

Slice the sundried tomatoes into strips and set aside side.

1

Slice the leek cross-wise. Soak it for a few minutes in milk and flour lightly. Fry the floured leek in very hot oil, until crisp.

1

Heat the Barilla Montanara Sauce in a frying pan for a few minutes.

1

Cook the Barilla Emiliane Pappardelle all'Uovo in plenty of salted water. Add them to the Barilla Montanara Sauce. Sauté for 2 minutes. Next, add the sundried tomatoes.

1

Place the pasta in the centre of the plates, garnish with the fried leek, and serve.

Chef's tips


The battered leeks can be substituted by leeks braised in a frying pan: cook the leek in a frying pan, with a little oil and a little water, for approximately 10 minutes.

Suggested wine


For this dish, we recommend a red wine with good alcohol content and the proper intensity, not too mature, such as a Nebbiolo delle Langhe.

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