English leek

Ingredients for 4 servings:

• 3 stalk(s) leeks
• 1 large vegetable onion(s)
• 1 pack of raw ham
• Rapeseed oil
• 1 tbsp, crushed paprika powder, rose hot
• 2 packs of tagliatelle, fresh, from the refrigerated section
• Broth as needed
• Salt
• 1 handful of cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Quarter the leek stalks. Cut into thin strips about 1 cm thick. Peel and dice the onion. Heat the rapeseed oil in a pan and sauté the onions until translucent. Add the paprika and stir to combine. Now add the leek. Mix everything well. Pour in the stock until the leek is just covered. Spread the ham on top, making sure the leek is completely covered. Cover and simmer over medium heat for 15-20 minutes. Meanwhile, cook the fresh tagliatelle in salted water until al dente. Remove the ham from the leek and roughly chop it. Set aside. Drain the pasta, reserving some of the pasta water. Stir the tagliatelle, a splash of pasta water, and the cheese into the leek. Finally, add the ham back in, mix everything together, and serve.