4 tbsp olive oil
2 carrots, finely chopped
2 leeks, finely chopped
1 celery stalk, finely chopped
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
12 oz (350 g) spaghetti
3 oz (75 g) Gruyere cheese, grated
2 carrots, finely chopped
2 leeks, finely chopped
1 celery stalk, finely chopped
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
12 oz (350 g) spaghetti
3 oz (75 g) Gruyere cheese, grated
method
1. Heat the oil in a frying pan, add all the vegetables and cook, stirring for 2 minutes.
2. Season with salt and pepper, cover and cook slowly for 30 minutes, adding a little water to prevent sticking, if necessary.
3. Cook the spaghetti in boiling salted water, drain and place in a saucepan with the butter.
4. Mix well. Add the fried vegetables and the cheese and serve.
2. Season with salt and pepper, cover and cook slowly for 30 minutes, adding a little water to prevent sticking, if necessary.
3. Cook the spaghetti in boiling salted water, drain and place in a saucepan with the butter.
4. Mix well. Add the fried vegetables and the cheese and serve.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
