Pasta with leek cream, saffron, and Bra sausage
- Lactose Free
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4 persone
- Cost: Average
- Note + the infusion time for the saffron threads (1 night)
PRESENTATION
Pasta with leek cream, saffron, and Bra sausage is a creamy first course rich in nuances, perfect for those who love bold and refined flavors. The delicacy of the leek, which turns into a velvety cream, combines with the intense note of saffron, which not only adds color but also a unique aroma. To complete it all, the Bra sausage is added raw to enhance its genuine taste even more. To top it off, crispy fried peppers add a crunchy touch and a slight smoky note. Pasta with leek cream, saffron, and Bra sausage is perfect for those who want to impress with a rich and characterful dish, capable of winning over at the first bite!
If you are looking for other leek pasta recipes, don't miss out:
- Rustic pappardelle with sausage and leeks
- Linguine with sausage, leeks, and fennel
- Spaghetti with leek cream, nduja, and hazelnuts
- Pasta with leek and potato cream with crispy speck
- Pasta with radicchio, leeks, and pancetta
INGREDIENTS
- Pasta 11.3 oz (320 g) - flying saucers
- Bra sausage 7 oz (200 g)
- Extra virgin olive oil to taste
- For the leek cream
- Leeks 5 - (to clean)
- Saffron threads 12
- Worcestershire sauce to taste
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- For the fried peppers
- Crushed red pepper 3.5 oz (100 g)
- Sunflower seed oil to taste
How to prepare Pasta with leek cream, saffron, and Bra sausage
To prepare the pasta with leek cream, saffron, and Bra sausage, first put the saffron threads in hot water and let them soak overnight 1. Remove the roots 2 and the green part of the leeks. Remove the first 1-2 layers 3 and wash them.
Roughly chop the leeks into rings 4. In a pot, heat a generous amount of olive oil, add the leeks 5, the salt 6, and sauté well for a few minutes.
Cover with hot water 7 and let stew for 10 minutes, until the leeks have softened. Meanwhile, fry the crispy peppers, devoid of stem and seeds 8, in seed oil at 300°F-320°F for a few seconds, stirring continuously. Drain them on absorbent paper to remove excess oil 9.
Add the dissolved saffron to the leeks 10, stir, and turn off the heat. Blend with an immersion blender 11 until you obtain a fairly homogeneous cream; it doesn't need to be completely smooth. Add the Worcestershire sauce 12, adjust the salt, and stir.
Finally, add some thyme leaves for fragrance 13. Cook the pasta in plenty of salted boiling water 14. Drain the pasta al dente and transfer it to the pan 15, then mix everything together.
Turn off the heat, add a drizzle of olive oil, and toss 16. Plate and complete with the crispy peppers coarsely crumbled with your hands, the raw Bra sausage in pieces 17, and a few thyme leaves. The pasta with leek cream, saffron, and Bra sausage is ready to be served 18!