Coquillotto chorizo leeks by Laurent Mariotte

Ingredients

For 4 servings

• •250 g 250 g of shell
• •1 1 onions
• •1 1 demis de chorizo
• •1 1 large leeks
• •75 cl 75 cl of poultry broth
• •20 cl 20 cl of white wine
• •4 c. à soupe 4 tablespoons of grated parmesan
• •1 1 butter nut
• •salt
• •mill pepper

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.