Fusilli with leeks and vintage cheddar
Entre nous, this one is so simple you could call it a non-recipe. I spotted it in a very serious French food magazine nonetheless, tried it, and found it to be a truly gourmet and pleasant experience. The leeks were melting à point, the extra virgin oil on my pasta was a delight (I told you, an absolute non-recipe), and the strong cheddar, more tender and moister than Parmesan, connected all ingredients into succulent mouthfuls.

Fusilli with leeks and vintage cheddar

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Recipe by: Adapted from Cuisine et Vins de France, March 2001
Busy:10 min, Total prep time: 25 min
Serves: 4 
Chop the dark green ends of the leeks and discard any outer damaged or wilted leaves. Slice each leek lengthways through its middle, starting from the green end and stopping one inch short off the root, so that all the leaves are kept together (easier for washing). Wash the leaves one by one thoroughly and cut into 1 cm-width strips. Discard the roots.

Melt half the butter and 1 tablespoon oil in a large frying pan and add the leeks. Reduce the heat to a minimum and soften for 3-4 minutes. Add the crumbled chicken stock half-cube, 15 cL hot water, pepper generously and simmer, uncovered, for 15 minutes or until most of the juices have been absorbed and the leeks are meltingly tender.

Meanwhile, grate the cheddar using the larger holes of your grater and cook the pasta al dente according to packet instructions.

In a serving bowl, add the oil and the remaining butter chopped into small pieces. Drain the pasta and toss them into the bowl. Add the leeks and half the cheese and mix well. Sprinkle the remaining cheese on top and serve immediately.

Chop the dark green ends of the leeks and discard any outer damaged or wilted leaves. Slice each leek lengthways through its middle, starting from the green end and stopping one inch short off the root, so that all the leaves are kept together (easier for washing). Wash the leaves one by one thoroughly and cut into 1 cm-width strips. Discard the roots.

Melt half the butter and 1 tablespoon oil in a large frying pan and add the leeks. Reduce the heat to a minimum and soften for 3-4 minutes. Add the crumbled chicken stock half-cube, 15 cL hot water, pepper generously and simmer, uncovered, for 15 minutes or until most of the juices have been absorbed and the leeks are meltingly tender.

Meanwhile, grate the cheddar using the larger holes of your grater and cook the pasta al dente according to packet instructions.

In a serving bowl, add the oil and the remaining butter chopped into small pieces. Drain the pasta and toss them into the bowl. Add the leeks and half the cheese and mix well. Sprinkle the remaining cheese on top and serve immediately.

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Rating: 3.5/5 (4 votes cast)
Fusilli with leeks and vintage cheddar, 3.5 out of 5 based on 4 ratings
For grating more easily the cheddar, which can be a bit soft, place it 30 min in the freezer beforehand.
Ingredients

400g fresh fusilli
4 leeks
160g strong vintage cheddar
30 g butter
1/2 cube chicken stock
3 tablespoons extra virgin olive oil
Salt and pepper

One Comment to “Fusilli with leeks and vintage cheddar”

  • Rachel

    April 8th, 2010 at 8:10 pm


    yes it is quick, very easy & yummy! my partner added some sausage (he’s a “what no meat?” person) but I loved it as is. will def cook again. thanks

    VA:F [1.9.1_1087]
    Rating: 3.7/5 (3 votes cast)

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