John Myers
Ingredients for 4 servings:
- 300 g tagliatelle pasta
- 1 stalk(s) leek
- 100g chorizo
- 80 g Gorgonzola
- 1 lemon(s), untreated
- 4 stalks of parsley
- 20 g capers
- 100 ml white wine
- 100 ml cream
- 1 tbsp olive oil
- ½ tsp oregano
- ½ tsp turmeric
- ½ tsp nutmeg
- ½ tsp fenugreek
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Wash and trim the leek and cut into rings. Cut the chorizo into strips. Drain and set aside the capers. Cut the Gorgonzola into small cubes. Wash the lemon, grate half the zest and squeeze half the lemon. Wash the parsley, shake dry and chop roughly. Cook the tagliatelle in plenty of salted water according to the package instructions. Lightly sauté the leek in a pan with olive oil. Then add the chorizo and fry briefly, stirring. Deglaze with white wine and cream, add the spices and capers and bring everything to a boil, stirring constantly. Turn off the heat, add the lemon zest and lemon juice and let everything simmer for a few more minutes. Finally, season again with salt and pepper. Drain the tagliatelle, arrange on plates and pour over the sauce. Sprinkle with the Gorgonzola and parsley and serve immediately while hot.
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