Meatless Monday ala Italiano!

Pasta and Leeks

Hi everyone, hope you had an amazing weekend here in Wayne NJ we had a storm that literally ROCKED my china cabinet…not use to that…all is well though!  Well it is Monday so it is time for another Meatless Recipe!  Today is a very special post. The recipe was created by a very dear friend Orsetta. She is sharing this creation from her kitchen in Florence Italy (my favorite city in the world). A young student of law and criminology with an intense study schedule.  She still finds time to whip up classic Italian meals that are simple and delicious. I was very happy to try this pasta dish and experience a meal that my friend has throughout her week. I am looking forward to other recipes from her and her Mom. When I get them, I will be sure to share them with you. This dish went over very well with the family and it is so quick and easy.  Hope you enjoy and please don’t forget the glass of good white wine, it is oh so important!

First things first…meet the cook!

Here is Orsetta!

Does this picture make you want to live in Italy or what! Such a fabulous place!

Ingredients:

12 ounces of your favorite wide pasta (fresh is always best)

2 large potatoes (small cubes)

6 nice size leeks

5 tablespoons of a good Parmesan or Pecorino Romano or your favorite grated cheese

a touch of hot pepper flakes

1 medium onion (I used the whites of three bunches of scallions and reserved the greens to toss through later)

2-4 cloves of garlic (sliced thin or minced)

olive oil

white wine

Use about 3 tablespoons of olive oil in your skillet, place your garlic and your onion/scallion whites into the medium heat and lightly brown, now add the thinly sliced leeks and hot pepper, salt and pepper and keep cooking over a medium heat until everything becomes lightly caramelized. Now here I added one thing (not that it needed it : ) but my family enjoys a bit of wine in the sauce so I added 1/2 cup of good white wine and cooked it down a bit. In another pan, fry your small potato cubes until nicely browned. In yet another pan, cook your wide pasta until done al dente Now when the pasta is done, transfer the pasta into the pan with the leeks allowing some pasta water to come to and add your cheese, mix well, sprinkle with the scallion greens if you choose to use them and toss and place in individual serving bowls. Take your crunchy potatoes cubes and top each portion with them and add a bit of grated cheese pieces on the top, an extra sprinkle of red pepper flakes and viola a delicious dish from Florence Italy. 

The potatoes on the top are just a perfect accent to this dish and of course when it comes to grated cheese the old saying “less is more” just isn’t true when it comes to cheese! BONE APPETIT!

Here is a bit more sweetness from Orsetta. She sent me this beautiful tin that I absolutely adore and it is filled with the most delicious little cinnamon flavored candies. What a way to end a meal! Plus it’s PINK!

Hope you enjoyed this recipe and be assured that there are plenty more vegetarian creations coming your way!  ENJOY!