From ToAdriana@CookiesFromItaly.com Tue Feb 14 12:02:27 2006
Date: Tue, 14 Feb 2006 03:50:51 +0000 (UTC)
From: ToAdriana@CookiesFromItaly.com
Newsgroups: rec.food.recipes
Subject: Tagliatelle con Porri e Salsa di Gamberetti
Followup-To: rec.food.cooking, rec.food.recipes

Tagliatelle con Porri e Salsa di Gamberetti
Tagliatelle with Leeks and Shrimp Sauce

1 lb. fresh tagliatelle pasta
1 lb. medium size shelled shrimp
2 large leeks
2 Tbsp. coarse salt
4 Tbsp. extra virgin olive oil
1 Tbsp. chopped onion
1 Tbsp. butter
1 cup chicken stock
Salt and freshly ground pepper
3/4 cup of grated Pecorino Romano cheese

Heat 2 Tbsp. of olive oil in a pan, toss in the shrimp and quickly brown
for about 2-3 minutes. Set aside.  Clean the leeks discarding the top
green part. Slice and rinse repeatedly in cold water to eliminate any
trace of dirt. Drain well.  Heat the remaining olive oil in another pan,
add the leeks and stir them over moderate heat until they become soft.
Add the chopped onion and keep on stirring for another 5 minutes. Then add
the butter and the chicken stock.  Three minutes later add the shrimp and
cook for a few more minutes.  Add salt and freshly ground pepper to taste.
Cook the fresh tagliatelle in salted boiling water. Stir with a wooden
spoon. Because the tagliatelle are fresh, they will be cooked by the time
the water returns to a boil (about 2 minutes).  Drain, place in a
pre-heated platter or bowl, toss in the leek and shrimp sauce with some of
the cheese. Serve, bringing the rest of the Pecorino Romano cheese to the
table in a separate bowl. Serves 4.
  
"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana

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