Pasta with leek cream, saffron, and Bra sausage

/5

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:

 

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
Preparation

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!

Storage

It is recommended to consume the pasta with leek cream, saffron, and Bra sausage immediately.

You can prepare the leek cream in advance and store it in the refrigerator in an airtight container for up to 2 days.

Tip

For a vegetarian version, you can omit the Bra sausage and add fresh ricotta or burrata stracciatella.

If you can't find crispy peppers, you can replace them with toasted bread crumbs!

For the translation of some texts, artificial intelligence tools may have been used.