Serves 4
500g leeks, white part only
(NB: this is the weight of the leeks needed
for the sauce, not the whole leeks)
50g unsalted butter (or coconut oil for the
milk-free version)
4 tbsp olive oil
sea salt and freshly ground black pepper
150ml vegetable stock (a good, gluten-free bouillon is fine)
¾ tsp turmeric
400g rice and maize fusilli
grated parmesan for the
table (optional)
Anna
: Leeks are quite popular in northern Italy, but are not often made into a pasta sauce. However, because I like them very much I created this sauce
in which I have used turmeric – very non-Italian! I
used this with a rice and maize flour fusilli
.
Michelle
: Anna maintains that the flavour of the butter is crucial for this dish, so she was reluctant
to allow me to suggest using olive oil, or even a
milk-free spread or coconut oil. However, if you
want to try this, just use an extra two tablespoons
of coconut oil instead of the butter – but remember that it will not taste quite as Anna intended
(although you might like it even more!). Remember that if you are lactose, rather than milk, intolerant,
you may be able to eat the parmesan.
6 – FREEFROM ALL’ITALIANA