About the Recipe
Welcome to our kitchen! We'll be sharing a fantastic recipe for Cheat’s Pappardelle with Slow-Braised Leeks and Crispy Pangrattato. This dish is perfect for those busy weeknights when you're craving something comforting and delicious but don't have a lot of time to spend in the kitchen. Whether you're cooking for yourself, your family, or friends, this Cheat’s Pappardelle is sure to impress without requiring hours of effort. So grab your ingredients and let's get cooking!
Ingredients
4 - 5 big leeks, outer leaves trimmed back, washed
Olive oil
3 Tablespoons, butter - divided
3 cloves garlic, peeled and finely sliced
A few sprigs fresh thyme, leaves picked
5 oz., white wine
1 pint good-quality vegetable or chicken stock
12 slices, Pre-sliced Prosciutto
1-bag, Pappardelle pasta by Al Dente Pasta Company
1⁄4 cup, grated Parmesan, plus extra for serving
Sea salt and freshly ground black pepper
⁄3 cup cold water
For the Pangrattato (Italian for breadcrumbs)
small bag or handful dried porcini mushrooms
1/2 ciabatta bread, preferably stale, cut into chunks or substitute with panko bread crumbs
Sea salt and freshly ground black pepper
Olive oil
2 cloves garlic, crushed
1-2 sprig fresh rosemary
Preparation
1.Grate the mushrooms and bread with
a pinch of salt and pepper in a food
processor until the mixture looks like
bread crumbs. Heat a 1⁄4 cup of olive
oil in a frying pan. Add the garlic
cloves and the rosemary stems and
cook for a minute, then fry the bread
crumbs in the oil until golden and
crisp. Keep shaking the pan - don't let
the bread crumbs catch on the bottom.
Drain on paper towels, discard the
rosemary and garlic and allow the
bread crumbs to cool.
2. Bring a big pan of salted water to boil.
Then cook the pappardelle pasta in
the boiling water for 7-8 minutes or
until al dente.
3. Remove the Prosciutto from the
saucepan, slice up and stir back into
the leeks. Season to taste with salt
and pepper, then stir in the Parmesan
and the rest of the butter. Drain the
pasta, reserving a little of the cooking
water, and add the pasta to the leeks.
Add a little of the cooking water if
need be, to give you a silky, smooth
sauce. Serve quickly, sprinkled with
some pangrattato, extra Parmesan
and any leftover thyme tips. Serve the
rest of the pangrattato in a bowl on the
side.
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S.
by Hyperion. All Rights Reserved.