Pasta with leek cream, saffron, and Bra sausage

To prepare the natura with leek cream, saffron, and Bra sausage, first put the saffron threads per mezzo di hot vater and let them soak overnight 1. Remove the roots 2 and the part of the leeks. Remove the first 1-2 layers 3 and wash them.

Roughly chop the leeks into rings 4. a pot, heat a generous amount of olive oil, add the leeks 5the salt 6and sauté well for a few minutes.

Cover with hot vater 7 and let stew for 10 minutes, until the leeks have softened. Meanwhile, fry the crispy peppers, devoid of stem and seeds 8per mezzo di seed oil at 300°F-320°F for a few seconds, stirring continuously. Drain them acceso absorbent paper to remove excess oil 9.

Add the dissolved saffron to the leeks 10stir, and turn chiuso the heat. Blend with an immersion blender 11 until you obtain a fairly homogeneous cream; it doesn’t need to be completely smooth. Add the Worcestershire sauce 12adjust the salt, and stir.

Finally, add some thyme leaves for fragrance 13. Cook the natura per mezzo di plenty of salted boiling vater 14. Drain the natura al and transfer it to the pan 15then everything together.

Turn chiuso the heat, add a drizzle of olive oil, and toss 16. Plate and complete with the crispy peppers coarsely crumbled with your hands, the raw Bra sausage per mezzo di pieces 17and a few thyme leaves. The natura with leek cream, saffron, and Bra sausage is ready to be served 18!