I was reading a recipe about Turkish Stuffed Pasta that was served over yogurt leeks. They made a green Chile butter for the Turkish pasta….So I thought that a Calabrian Chile Brown Butter would taste good on any pasta. I made my own ricotta gnocchi…you can make any pasta that you desire. I don’t have a pasta recipe with this one but I do have ricotta gnocchi recipes on my blog so you can find them if you want. I didn’t think that yogurt leeks would be very appetizing so I made up a creamy version that taste delicious. The recipe might need some adjustments to the leeks because I thought mine were unusually small inside….This makes only enough brown butter and leeks for only around two portions. You might get more if your leeks are bigger than what I had.

Ingredients for around two servings

2 ounces unsalted butter

1 dried Calabrian chile – crumbled

pinch dried mint

2 leeks – cleaned, dark greens removed, sliced thin

2 garlic cloves – ground to paste

2 Tablespoons unsalted butter

1 Tablespoon flour

4 Tablespoons white wine

1 ounce cream cheese (or a splash of heavy cream)

1/4 cup vegetable stock

sea salt to taste

black pepper to taste

Directions

Heat the butter on medium heat till it turns brown. Strain it and add the crumbled Calabrian pepper and a pinch of dried mint. Set to the side.

The leeks take 15-20 minutes to prepare. Have you pasta done accordingly.

Make your leeks – Melt butter on medium/low and add the leeks. Cover pot and let them go around ten minutes. Add garlic and cook another two minutes. Stir in flour cook one more minute. Add wine and cook till the wine has evaporated. Then stir in cream cheese and vegetable stock. Stir till smooth. Taste and adjust seasoning (add salt and or pepper)

Plate the leeks. Toss the pasta in the Calabrian Chile Brown Butter. Top on top of the leeks.

Enjoy!