Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
4 - 5 large leeks (white and light green part) rinse, halved lengthwise, cut into thin slices (3 cups)
cup olive oil
4 tablespoons dry white wine
cup parsley leaves, chopped
1/3 cup sour cream
14 oz (400 g) fettuccine
3 hard boiled eggs, chopped


Heat oil in a deep skillet over low heat, add leeks and cook, stirring, until they soften. Stir in wine and continue cooking until almost all the liquid has evaporated. Remove the skillet from the heat and stir in chopped parsley and sour cream. Season with salt and pepper to taste.
Cook fettuccine in salted boiling water until "al dente". Drain well and keep part of the cooking liquid. Add fettuccine to the cream in the skillet and mix well. Add the necessary cooking liquid until the desired consistency. Correct seasonings.
Serve fettuccine and sprinkle over with chopped eggs.
        6 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved