Tajarin with Cervere Leek and Malga Cream
This recipe for Cervere Leek Tajarin is a rich and flavorful dish, perfect for a special dinner or a refined lunch. The creaminess of Crema della Malga and the crispy leek enhance the flavor of the Tajarin , creating an unforgettable culinary experience!
Ingredients for 3-4 servings:
- 250g of Cervere Ferrari Leek Tajarin
- 90g of Malga Ferrari Cream
- 1 Cervere Leek
- Ferrari EVO oil to taste
- Sunflower seed oil to taste
- Salt to taste
Preparation:
- Prepare the leek: Wash and clean the Cervere leek , cut it in half lengthwise and then slice it finely into julienne strips.
- Frying the leeks: In a saucepan, heat the sunflower oil to 145°C. When it reaches the right temperature, fry the leek strips until golden and crispy. Once ready, drain on paper towels to remove excess oil.
- Prepare the dressing: In a pan, melt the Crema della Malga with a drizzle of water and add a little extra virgin olive oil for extra flavor. Stir well to obtain a smooth, even cream.
- Cook the Tajarin: Bring a pot of salted water to a boil. Cook the Cervere Leek Tajarin for 2 minutes less than the cooking time indicated on the package. Once drained al dente, transfer them directly to the pan with the Malga cream and mix well. If the sauce is too thick, add a little of the pasta cooking water to make it creamier.
- Serving: Using tongs and a ladle, form a nest of tajarin and carefully place it on a plate. Pour the remaining cream over the top and garnish with the crispy leek .
You can add a little grated Parmigiano Reggiano to give the dish an extra boost.
