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Marcella Hazan's pasta with leek recipe questions

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Marcella Hazan's pasta with leek recipe questions

w
wurstle | | Feb 2, 2005 08:00 AM

thanks Farmersdaughter for the recipe you posted the other day!!

I made it last night and had some questions that I was hoping you or some of the others could answer:

1) Is it better to use a nonstick or other type of pan?

2) Should the leeks not brown at all in the initial softening stage? If they start to - is there anything you can do to save them - add more water, lower temp., cover pan, etc.?

3) how many times do you have to add water - just once? is it ok to add more often?

4) the garlic is pale blond when I peel it raw so I couldn't tell when it changed color than when it began to brown - is there another test - when you smell the garlic in the butter and oil or something else?

5) I halved the recipe - which could be the source of my problems - is this the type of recipe you can't halve all the ingredients? if so, what changes should i have made?

THANKS in advance!!!

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