While I was a guest presenter at the Epicurean Classic in St. Joseph, MI, earlier this year, I also had the pleasure of being Fine Cooking‘s “man with a mike.” I got to sit down and chat with Giuliano Hazan, author of the new cookbook Thirty Minute Pasta, to discuss his book and some of his dishes. He passed on a really great tip for cleaning and cutting leeks. I’ll never look that dirty allium the same way again.
Check out Giuliano Hazan’s recipes
Fettuccine with a Savory Veal Sauce
Farfalle with Fresh Salmon
Penne with a Spinach-Ricotta Sauce
Penne with Leeks, Zucchini, and Peppers
Penne with Four Cheeses
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