Gastronomixs

Leek tagliatelle

A delicious vegetable garnish to accompany a lovely piece of fried fish.

Creation by Hylke van Hout, ’t Lieve Leven restaurant, Helvoirt, the Netherlands.

Leek tagliatelle

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Ingredients

1

 

leek

50

g

butter

50

g

finely diced bacon (brunoise)

50

g

shallot, finely diced

20

g

Parmesan cheese

50

g

vegetable stock

Preparation method

  • Gently melt the butter in a small saucepan.
  • Add the shallot and gently fry it.
  • Add the bacon and fry until slightly crispy.
  • Cut the leek into thin ribbons and add to the bacon and shallot.
  • Deglaze with the vegetable stock.
  • Stew the ingredients until the leek is tender and season to taste with salt and pepper.
  • Use a pair of tweezers to create a roll and place on a hot plate.
  • Grate Parmesan cheese on top and serve immediately.

Serving suggestions

  • Serve as a vegetable garnish with a lovely piece of white fish.
  • Serve as part of a vegetarian dish without the bacon and with additional vegetables.

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