Tagliatelle con i carciofi
(Tagliatelle with artichokes)

For the noodles I use packaged Egg Noodles.

For the Sauce:
8 small artichokes ( or 2 16 oz cans of quartered artichoke hearts)
8 tbsp extra - virgin olive oil
2 large leek
a little bunch of flat leaf parsley finely chopped
3 cloves of garlic chopped
salt
grated Parmesan cheese

(If working with fresh artichokes) Add lemon juice to a bowl of cold water. Working with an articholke at a time, pull off the outer leaves until you reach the pale, tender inner leaves. Using a knife cut off the tough green tops of the leaves until only the tender edible portion remains. Trim the stem to 2.5cm or 1 inch and pare away the tough outer layer. Cut each artichoke heart into 6-8 wedges and place in the bowl of lemon water until ready to use. (If you are using the canned quartered hearts just cut them in half)

Finely chop the leek and cook in a saucepan with the oil till tender: about 30 minutes over low heat(2-3), with the lid on and adding warm water if necessary. Then add the garlic and continue cooking until leek is golden brown. Add the artichokes stir well and keep cooking till the artichokes are tender too (about another 15 minutes).

While the artichokes are cooking boil the pasta about 6-8 minutes, drain and then add it to the pan with the leek and artichoke mixture. add the parmesan cheese (I recommend about a 1/2 cup). Stir and turn off the heat.

This is one of the many recipes we learned to make while staying at the Villa Il Paridisino from Constanza. There we made fresh Tagliatelle and used only fresh ingredients, its a lot more work but if your serving company take the time.

Makes 4-6 servings.

Torta salata ai porri (leeks savoury flan)

These recipes are compliments of Costanza Belloni-Filippe of Villa Il Paradisino, Florence, Italy

Preparation time : 1hr

Dough
½ cup flour
¼ cup water
2 tbsp oil.
Salt
Ingredients
6 tbsp extra-virgin olive oil
3-4 leeks
50 ml milk
1 egg
¼ cup parmesan
1 cup stracchino cheese like cream cheese
4 oz of emmental or mozzarella cheese
Nutmeg
Salt and pepper

The filling
Finely chop the leeks into rings and fry gently in olive oil, add salt, pepper and grated nutmeg and then cover the pan and cook till soft, adding little by little milk and then water. (about 45 minutes)

In the mean time make the dough

On the table put the flour and pour in the middle oil, water, and salt and work with your hands to form a ball. Set aside in the fridge to cool.

When the leeks are ready, leave to cool and then add ½ of the parmesan and 1 egg.

Then divide the dough in two parts and roll out very thin almost transparent on of the circles of dough. Put into a buttered flan pan. Pour in the leeks mixture, then the cheeses in pieces and sprinkle on top with parmesan.

Cover the top with the other half of the dough rolled very thin. Make sure there are some holes and sprinkle with olive oil on the top.

Bake in the oven for 15 minutes at 200 centigrade (375F).

Chicken Thighs with Pear and Leek Sauce

This is another recipe from Eatingwell.com. Like the last one in was about 30 minutes and very tasty. I don't get a lot of greens in my food so the leek and pear was really a great sauce.

1 large leek, white and light green parts only, thinly sliced (1/8-1/4")
4 tsp extra-virgin olive oil divided.
6 boneless, skinless chicken thighs about 1 1/2lbs
3/4 tsp salt divided
1/2 tsp freshly ground pepper
1 large firm ripe pear, peeled and diced
3/4 cup chicken broth, divided
2 tsp cornstarch
2 tbsp current jelly
1/4 cup chopped walnuts, toasted.

1. Place sliced leek in colander; rinse and drain well.

2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp pepper and cook until golden brown and no longer pink in the center, 5-6 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add the remaining 2 tsp oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.

4. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add current jelly to the pan and cook, stirring until melted. Stir in the cornstarch mixture, the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts