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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the leeks just above the white part of the stalk. Wash the top greens, and put them in a pot with a pinch of sea salt, the chicken stock, and 2 cups water. | 2. Simmer for 30 minutes, then remove and discard the leek greens. | 3. Wash and thinly slice the white part of the leeks, and add to a deep sauté pan (or small stock pot or Dutch oven) with the olive oil. | 4. Cook over low heat until the leeks are translucent, 3-4 minutes. | 5. Add the sausage, and cook, stirring occasionally, for 3-4 minutes, until browned on all sides. | 6. Add red pepper flakes, white wine, and fregula. Stir to combine, and add the hot chicken stock. | 7. Bring to a boil over medium heat; then reduce heat to low and simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few Tbsp at a time, if needed). | 8. Remove from heat, and stir in the cheese, parsley, and plenty of black pepper. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	4			217.16	50.373999999999995	5.34	1.068
sea salt				-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
water	2	cups		0.0	0.0	0.0	0.0
extra virgin olive oil	2	tablespoons		-	-	-	-
sausage	6	ounces		588.5355	1.1056	24.2388	53.2914
red pepper flake	1	pinch		-	-	-	-
white wine	2	tablespoons		-	-	-	-
pasta	1	cup		-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
flat leaf parsley	2	teaspoons	minced	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.