Flemish Noodles
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Carol Cutler
"The Six-Minute Souffle And Other Culinary Delights"The author suggests tht 15 scallions may be substituted for the leeks; the scallions need only be boiled for 10 minutes.
INGREDIENTS
1/2 pound broad noodles
4 or 5 leeks
1-1/2 teaspoons salt
1 tablespoon butterWHITE SAUCE WITH CHEESE
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup heavy cream
Nutmeg
Salt and pepper
1/2 cup freshly grated Parmesan cheeseBring a pot of water to a boil while preparing the leeks. Trim off the roots and cut away all the green leaves. Rinse the leeks well; they can stubbornly hold onto a lot of sand between the layers. Add 1 teaspoon of salt and the leeks to the water; cook for 15 to 20 minutes, or until the leeks are soft. Drain at once and rinse the leeks under cold water. Drain again, very well. Refill the pot with water, put it back on the heat and bring to a boil.
While the leeks are cooking, prepare the white sauce. Heat 2 tablespoons of butter in a saucepan until hot and foamy; stir in the flour and cook for 1 minute while stirring. Slowly add the milk while stirring with a wire whisk, then add the cream. Season with a large pinch of nutmeg, and salt and pepper to taste. Add the cheese and stir until it melts.
When the water in the pot comes to a boil, add the remaining 1/2 teaspoon of salt and the noodles, and cook them for just 3 minutes or until al dente. Do not overcook. Drain very well. Transfer the noodles to a deep bowl and add the 1 tablespoon of butter; toss to melt the butter and prevent the noodles from sticking together.
Put the cooked noodles back in the pot. Separate the leeks into their natural layers and add them to the noodles. Pour in the sauce and mix together well so that all of the noodles and leeks are coated with the sauce. Reheat slowly for a few minutes. Transfer to a deep serving bowl and use a large spoon and fork for serving.
Makes 4 servings