{"id":13239,"date":"2016-04-08T09:30:21","date_gmt":"2016-04-08T07:30:21","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=13239"},"modified":"2016-04-07T20:06:06","modified_gmt":"2016-04-07T18:06:06","slug":"sausage-leek-pasta-with-saffron-cream","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/sausage-leek-pasta-with-saffron-cream\/","title":{"rendered":"SAUSAGE &#038; LEEK PASTA WITH SAFFRON CREAM"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Today (again tomorrow) scent of fresh-cut grass and good mood with this pasta. Quickly, while Achiko is distracted from scratching my leg to throw his ball, I give you this wonderful recipe. Yes, I said wonderful. As it can be the sausage flavored with saffron, the spicy just mentioned, the leek in this season. As it can be the cherry in the new house that despite the adverse opinion of the gardener, it&#8217;s all magically in bloom.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS (serves 4)<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">400 grams of fresh pasta (fettuccine, spaghetti, it\u2019s up to you!)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 leek<\/span><\/li>\n<li><span style=\"font-weight: 400;\">250 grams of sausages<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A cup of cooking cream<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Saffron q.s.<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Grated parmesan, extra virgin olive oil, fresh rosemary, fresh chilli, spicy paprika q.s<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong>\u00a0<em>Sugar, Maroon 5<\/em><\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_5.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13226\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_5.jpg\" alt=\"ragu salsiccia_5\" width=\"850\" height=\"604\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_5.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_5-300x213.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_5-330x234.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_5-690x490.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_5-816x580.jpg 816w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">Bring the water for pasta to the boil. Take the leek and wash it thoroughly \u2013 I don\u2019t know about you, but I feel like \u201codi et amo\u201d when I cut it, ground everywhere &#8211; so chop up into slices and then crumble with a knife. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now take the sausages, remove the external gut and part them, so pour into a pan with a little olive oil, a piece of fresh chilli, paprika and rosemary. Add salt and simmer until cooked, remove red pepper and rosemary, then transfer the cooked sausage in a mixer machine and, leaving the juices (which are the sausage\u2019s grease, in other words) in the pan, simmer the chopped leek adding a little salt. It will cook for approximately one quarter of an hour by adding water little by little to avoid burnout. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now crumble the sausage, but a very little, just for a second, that\u2019s enough to transform the small pieces of cooked sausage in a rough mixture.<\/span> <span style=\"font-weight: 400;\">Once the leek is cooked turn off the heat, add the sausage and mix together adding a bit of fresh rosemary to perfume. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Boil the pasta, salt the water and as it cook, prepare the cream by heating the cooking cream with saffron. Once the pasta is ready homogenize with a little of cooking water into the pan with the sauce, add the saffron cream and stir. Plate up the pasta, sprinkle with Parmesan cheese, a sprig of rosemary, a dribble of oil and let me know how fantastic is this pasta!<\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13228\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_4.jpg\" alt=\"ragu salsiccia_4\" width=\"850\" height=\"567\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_4-300x200.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_4-330x220.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_4-296x197.jpg 296w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_4-690x460.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13230\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2.jpg\" alt=\"ragu salsiccia_2\" width=\"850\" height=\"1277\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2-681x1024.jpg 681w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2-690x1036.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_2-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13232\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1.jpg\" alt=\"ragu salsiccia_1\" width=\"850\" height=\"1276\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1-682x1024.jpg 682w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1-690x1035.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/ragu-salsiccia_1-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today (again tomorrow) scent of fresh-cut grass and good mood with this pasta. Quickly, while Achiko is distracted from scratching my leg to throw&#8230;<\/p>\n","protected":false},"author":213,"featured_media":13235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[929,993,1173,1172],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13239"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=13239"}],"version-history":[{"count":2,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13239\/revisions"}],"predecessor-version":[{"id":13241,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13239\/revisions\/13241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/13235"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=13239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=13239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=13239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}