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Italian Bulgur Salad with Braised Leek & Pecorino | Autumn Tuscan Delight
(0)
30 min
Quick
Knuspr-Küche
Ein raffinierter toskanisch inspirierter Bulgursalat mit sanft geschmortem Lauch, cremigem Pecorino, gerösteten Haselnüssen und würzigem Rucola. Perfekt als vollwertige, wärmende Mahlzeit für den Herbst.
Preparation method
Bring the bulgur to a boil in a pot with the hot vegetable broth, turn off the heat, cover, and let it swell for about 12 to 15 minutes until the liquid is completely absorbed. Then fluff with a fork.
Toast the hazelnuts in a dry pan without fat over medium heat for 3–4 minutes until golden brown and fragrant. Then roughly chop and set aside.
Thoroughly wash and trim the leek and cut it into rings about 1 cm thick. Peel and finely chop the garlic cloves. Heat half of the olive oil in a pan and gently sauté and braise the leek over medium heat for 8–10 minutes until soft and lightly caramelized. Add the garlic in the last minute. Season with salt and pepper to taste.
Chef's tip
For an even nuttier flavor, you can briefly toast the bulgur in a little olive oil before adding the broth.
The salad is ideal for meal prep for your lunch break and tastes best lukewarm or at room temperature.
Ingredients
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