Fettuccine with Porri and Fontina!
Makes 4 to 6 servings
The best fontina cheese comes from the Aosta Valley in the northwest
Italy. It has a creamy texture and an earthy flavor reminiscent of truffles. This
is a perfect cheese to eat, and it melts well.
4 medium leeks
1 ⁄ 2 cup water
2 tablespoons unsalted butter
Salt
3 ⁄ 4 cup heavy cream
4 ounces sliced imported Italian prosciutto, cut crosswise into thin strips
Freshly ground black pepper
1 pound fresh fettuccine
1 cup grated Fontina Val d’Aosta or Asiago
1. Cut the green stems and roots from the leeks. Cut them in half
lengthwise and rinse well under cold tap water, removing any grit
between the layers. Drain the leeks and cut them into thin slices
slices. There should be about 3 1 ⁄ 2 cups sliced leeks.
2. In a skillet large enough to hold the pasta, combine the leeks, water,
butter and salt to taste. Bring water to a boil and cook over low heat
heat until leeks are tender and slightly translucent and most of the
liquid evaporated, about 30 minutes.
3. Add cream and simmer 2 minutes more or until slightly thickened.
Stir in the prosciutto and a little pepper. Remove the sauce from the heat.
4. Bring at least 4 liters of water to a boil. Add 2 tablespoons of salt, then the pasta. Mix well. Cook over high heat, stirring frequently, until the pasta is al dente, tender but still firm to the bite. Drain the pasta, reserving some of the cooking water.
5. Add the pasta to the pan with the sauce and mix well. Add a little cooking water if the pasta seems dry. Add the fontina, mix again and serve.
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