Leek noodle salad with bacon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the penne in plenty of boiling salted water and cook for about 13 minutes until it is bubbling. Clean and wash the leek and peppers. Cut the leek into rings and the paprika into small cubes. Bring the stock to the boil, add the vegetables and stew covered for about 4 minutes. Pour onto a sieve and collect the stock. Pour the pasta also on a sieve, rinse with cold water and drain.

2. 2

   Let the noodles and vegetables cool down. Clean the herbs and chop if necessary. Clean the chanterelles, wash them thoroughly several times and let them drain well. Cut bacon into pieces of about 3 cm. Heat 1-2 tablespoons of oil in a frying pan, fry the bacon crisply in it and take it out. Add the mushrooms to the hot bacon fat and fry over high heat for 5-6 minutes, turning. Season with salt and pepper, remove from the pan and let cool. Add 75 ml vegetable stock and vinegar to the roast, heat up briefly and pour into a bowl. Stir in mustard, season with salt and pepper and fold in 6 tablespoons of oil. Wash the chives, dab dry and cut into fine rolls. Add chives to the lukewarm vinaigrette and mix with pasta, leek, paprika and mushrooms. Leave to soak for approx. 30 minutes.

3. 3

   Season with salt and pepper, remove from the pan and let cool. Add 75 ml vegetable stock and vinegar to the roast, heat up briefly and pour into a bowl. Stir in mustard, season with salt and pepper and fold in 6 tablespoons of oil. Wash the chives, dab dry and cut into fine rolls. Add chives to the lukewarm vinaigrette and mix with pasta, leek, paprika and mushrooms. Leave to soak for approx. 30 minutes. Shortly before serving, season the salad with salt and pepper again and mix in the crispy bacon pieces. Arrange on a deep plate and serve

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
520 kcal

CARBS
50 g

FATS
27 g

PROTEINS
17 g