Coquillotto chorizo leeks by Laurent Mariotte

Method

1. 1

   Slice chorizo into bevels and fry it in the pot over medium heat with a fillet of olive oil. Get out of here.

2. 2

   Peel, sieve the onion and bring it back into the pot over medium heat.

3. 3

   Put the broth on.

4. 4

   Thin the leek greens, plunge them 5 min into the simmering broth and drain them.

5. 5

   Cut the leek whites into bevels and add them to the onions.

6. 6

   Pour the shells into the casserole, stir and deglaze with white wine.

7. 7

   Pour half the broth, salt and stir regularly until absorbed. Renew until the broth ends.

8. 8

   When the shells are cooked, add the leek green and parmesan. Serve with grilled chorizo slats.

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