Cookwares

• Frying pan
• Dutch oven

Method

1. 1Step : Slice the chorizo on the bias and brown it in a Dutch oven over medium heat with a drizzle of olive oil. Set aside.
2. 2Step : Peel and finely chop the onion, then sauté it in the Dutch oven over medium heat.
3. 3Step : Heat the broth.
4. 4Step : Thinly slice the dark green parts of the leeks, plunge them into the simmering broth for 5 minutes, then drain.
5. 5Step : Slice the white parts of the leeks on the bias and add them to the onions.
6. 6Step : Pour the coquillettes into the Dutch oven, stir, and deglaze with the white wine.
7. 7Step : Pour in half of the broth, add salt, and stir regularly until absorbed. Repeat the process with the remaining broth.
8. 8Step : Once the coquillettes are cooked, stir in the leek greens and parmesan. Serve topped with the browned chorizo slices.