Mezze maniche with parmesan fondue, leeks and toasted walnuts
Preparation
15 minutes
Cooking
35 minutes
Portions
2
Difficulty
Average
Ingredients
- Half sleeves 180 gr
- Leeks 150 gr
- Parmesan cheese 60 g
- Milk 60 ml
- Shelled walnuts
- Salt to taste
- Extra virgin olive oil to taste
Procedure
Slice the leek into rounds and sauté in a pan with a drizzle of extra virgin olive oil. Cover with a ladle of water and cook for 20 minutes.
Meanwhile, prepare the Parmesan fondue by emulsifying the hot milk and Parmesan. Chop the walnuts and toast them in a pan with a drizzle of oil.
Cook the pasta and toss it in the pan with the leeks.
Plate with the Parmesan fondue on the base, the pasta and garnish with chopped walnuts.