Chorizo and leek coquillotto by Laurent Mariotte

Ingredients

4 servings

• 250 g of shell pasta
• 1 onion
• 1/2 of a chorizo
• 1 large leek
• 75 cl of chicken broth
• 20 cl of white wine
• 4 tablespoons of grated parmesan
• 1 knob of butter
• salt
• freshly ground pepper

Steps

1. 1

   Slice the chorizo on a bias and sauté it in a casserole dish over medium heat with a drizzle of olive oil. Remove and set aside.

2. 2

   Peel and finely chop the onion and sauté it in the casserole dish over medium heat.

3. 3

   Heat the broth.

4. 4

   Thinly slice the leek greens, blanch them for 5 minutes in the simmering broth, and drain.

5. 5

   Cut the white parts of the leeks on a bias and add them to the onions.

6. 6

   Add the shell pasta to the casserole, stir, and deglaze with white wine.

7. 7

   Pour in half the broth, season with salt, and stir regularly until absorbed. Repeat until all the broth is used.

8. 8

   When the pasta is cooked, add the leek greens and parmesan. Serve with the grilled chorizo slices.