About the Recipe
Welcome to our kitchen! In this video, 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
¼ cup, grated Parmesan, plus extra for serving
Sea salt and freshly ground black pepper
⅓ cup cold water
For the Pangrattato (Italian for breadcrumbs)
1 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
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 ¼ 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.
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.
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.