All tagged leeks

Papet Vaudois

Papet Vaudois

Legend has it that the Saucisse aux Choux Vaudois originated in 879 when German Emperor Charles the Fat visited the old Roman settlement of Orbe, today a small town in the canton of Vaud. Charles and his lackeys extended their stay, putting pressure on the supply of meat in the town. To make the meat last longer, the townspeople added cabbage and stuffed it in their sausages. Problem (deliciously) solved. 

Buttery Leek and Hazelnut Risotto

Buttery Leek and Hazelnut Risotto

Flipping through an old Betty Bossi cookbook, I stumbled upon a recipe for a leek and hazelnut tart. I wasn't in the mood to make pastry, but I was intrigued by the combination of leeks and hazelnuts. I decided to give them a whirl as a risotto instead, and the results were delicious.