Maltagliati with creamy saffron leeks and pecorino
Maltagliati with creamy saffron leeks and pecorino

Hey everyone, Welcome to my recipe site. Today, we’re going to make a distinctive dish, maltagliati with creamy saffron leeks and pecorino. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Maltagliati with creamy saffron leeks and pecorino is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Maltagliati with creamy saffron leeks and pecorino is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook maltagliati with creamy saffron leeks and pecorino using 7 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Maltagliati with creamy saffron leeks and pecorino:
  1. 120 g pasta - I used leftovers cuts from my tagliatelle
  2. 1 leek sliced in circles
  3. 1/2 shallot chopped
  4. 20 g unsalted butter
  5. 25 g grated pecorino cheese - or other preference
  6. 0.3 g saffron stems - to soak in warm milk for about 20 minutes
  7. Salt and pepper - to taste
Steps to make Maltagliati with creamy saffron leeks and pecorino:
  1. Prepare your leek and let it soak to remove any residual dirt. In a frying pan, melt your butter and add the shallot. Once your leek is washed, drain and add to the pan. Season and cover to let the leek soften. Depending on how large your leek piece are, this can take anything between 10 to 20 minutes.
  2. Bring the salted water for your pasta to simmer. Add your chosen pasta and cook following the instruction on the packet. On average no longer than 12 minutes. You can now decide whether you want to blend part of your leek to a smooth puree or leave it as is. Drain your pasta, add to the leek and coat with the soften vegetable. Finish by adding the saffron milk and pistils, add your grated cheese and serve. Buon appetito!

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