We are almost mid-October and autumn is making itself felt in many ways. Goodbye sea and short sleeves, now it’s time for umbrellas and jackets. At the table, too, we went from fresh summer salads to soups, pumpkins and mushrooms, leeks and chestnuts.
We have already seen how prepare a colorful beetroot cream cake, typical of the period. Let’s see today, instead, 2 easy ideas for Sunday lunch and making a rich supply of fiber and mineral salts. In particular, the key ingredient of the two proposals will be leek, a vegetable that gives its best in autumn.
2 easy ideas for Sunday lunch and making a rich supply of fiber and minerals
We eat everything of the leek, except the green part (the top) and the roots. The energy breakdown of raw leeks is as follows: 54% carbohydrates, 17% fiber, 24% protein and 3% lipids.
Equally rich the folding fan of the mineral salts present in the vegetable. For every 100 g of product we have 2 mg of sodium, 260 mg of potassium, 54 mg of calcium, 57 mg of phosphorus and 0.8 mg of iron.
A first course with sausage and leeks
For an alternative and seasonal first course, suitable for Sunday lunch, are the rustic pappardelle with sausage and leeks. Let’s see the ingredients for 3 people:
- 350 gr of egg pappardelle;
- 300 gr of sausage;
- 300 grams of leeks;
- 1 glass of white wine;
- salt, oil and black pepper to taste
We heat a pan with plenty of water on the stove, for the pappardelle. In the meantime, let’s prepare the leeks. After having deprived them of the roots and the green part, we wash them and cut them finely.
Pour a drizzle of oil into another pan and let them brown over low heat. After a few minutes, add the cooking water and let it dry.
In the meantime, we deprive the sausage of its casing, peel it with our hands and add it to the leeks. As soon as the sausage has changed color, pour the glass of white wine and let it evaporate.
Once the wine has evaporated, sprinkle the pepper before adding the pappardelle al dente and 1-2 tablespoons of cooking water. We skip the pasta with the sauce for a few seconds and serve.
The savory pie with leeks
Now let’s see an easy and quick idea to propose as a second course: leek quiche with cheese. Ingrediants:
- 1 pack of puff pastry;
- 300 grams of leeks;
- 200 gr of grated cheese;
- 100 gr of diced bacon;
- 4 eggs;
- salt, ground black pepper and oil to taste
We wash the leeks before cutting them finely and frying them in a pan (with a drizzle of oil and a dash of black pepper) just for a few minutes.
In a bowl, instead, put the eggs, grated cheese, diced bacon and freshly fried leeks, a pinch of salt and pepper. Mix everything well, until the mixture is relatively liquid and not excessively dense.
Now we spread the veil of puff pastry on the baking sheet and prick it with a fork. Pour in the mixture and fold the (excess) edge of the puff pastry inwards. We bake at 180 ° for about 35-40 minutes (check that the mixture is dry) and serve lukewarm.
Deepening
This irresistible sugar-free, low-calorie tiramisu is super creamy and delicious.
