Tagliatelle with Leeks and Goat's Cheese
Source of Recipe
Lucas Hollweg
Recipe Introduction
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning "to cut") are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm (0.25 to 0.375 inches) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.Bavette are also available, and are thinner than tagliatelle, a thinner version is Bavettine. This is quite rich and probably best kept for that April evening when temperatures unexpectedly nose-dive back to winter. Then again, maybe not.
List of Ingredients
Butter
Olive oil
3 medium leeks, cleaned and sliced into ½cm strips
1 clove garlic, crushed Salt and pepper
150g soft, mild goat’s cheese (the sort that comes in tubs), or cream cheese (such as Philadelphia)
450g dried tagliatelle (or other long pasta, such as spaghetti or linguine)
A little hard goat’s cheese, crumbled
A few chives (optional) to serve
Recipe
Put a knob of butter and a splash of olive oil in a frying pan. Add the leeks, garlic and a pinch of salt, then cover with a lid. Cook over a low heat, stirring occasionally, for about 10 minutes, until soft and sweet. Add some black pepper, then stir in the soft goat’s cheese. Meanwhile, cook the pasta in a large saucepan with plenty of salted, boiling water, according to the instructions on the packet. Drain in a colander, but keep back a cupful of the cooking liquid. Stir enough of this into the leek and cheese mixture to give a thick but still runny sauce. Mix well with the pasta and serve in bowls with a little hard goat’s cheese crumbled over the top, along with a few snipped chives. If that sounds too goaty, use grated parmesan instead.
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