Peanut pasta with rosemary meatballs and caramelised leek

It’s all about leek this week. Love it. When I was visiting Sri Lanka I couldn’t help myself but think how is that possible to grow so many fields of leek and how on Earth they use it? Well, I found out soon. They use leek pretty much in every dish and I’ve been using it myself a lot since then. It has beautiful color, it has its delicate scent – not that intensive as onion. And what is more – if you are allergic to onion I highly doubt you will be allergic to leek as well. No idea why really but I’ve observed that with my friend. Always works and now when she pops in, so now I often use leek instead of onion. Happy life 🙂

  • Generous handful of wholegrain penne pasta
  • 100g of ham mince meat
  • 3 spoons of roasted and crushed peanuts
  • 3-4 spoons of leek – green part (never throw it out! it’s even healthier than white one)
  • 1+1 spoon of olive oil
  • pinch of chilli leaves
  • pinch of rosemary
  • 1 teaspoon of brown sugar
  • ground pepper, sea salt

Mix mince meat, rosemary, salt and pepper. Form little balls and set aside, letting the flavours work together nicely. Firstly we will roast peanuts on the dry pan. Simply heat up the pan and add brushed peanuts. Try not to let’em burn. Set aside. Put 1 spoon of olive oil on the pan, heat it up and add chilli leaves when hot. Fry meatballs until ready. Set aside. Put next spoon of olive oil and add chopped leek leaves, ,then add sugar and pinch of salt. Fry for a little while, mixing all the time. It should be still greanish, but already softer and covered with melted sugar (caramelised).

Mix cooked pasta with roasted peanuts first and salt and pepper. Add leek and meatballs. I wish you a good night 🙂DSC07252


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