Pappardelle with Braised Leeks and Parma Ham Recipe at MyDish

Pappardelle with Braised Leeks and Parma Ham

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Method

  • • Trim and chop the leeks at an angle, 1cm thick.
  • • Soften the garlic in in olive oil with the thyme then stir in the leeks until coated then add the white wine.
  • • Add a pinch of salt and pepper, then stir in the chicken stock.
  • • Make a parma hame cartosh (cover) over the top to seal in the leeks and turn down to a simmer for half an hour.
  • • Meanwhile, put the stale bread and mushrooms in a mill and reduce to crumbs.
  • • In a fry pan, add 4tbsn of olive oil, add two whole cloves of garlic and a sprig of rosemary to flavour the oil for two-three minutes.
  • • Remove the garlic and rosemary then add the crumbs, brown then remove to a kitchen roll to dry.
  • • Roll the lagsagne sheets and chop 1-2cm wide to give the impression of fresh made pappardelle then soften in boiling water for a couple of minutes.
  • • Remove the parma ham when cooked and chop it into the leeks.
  • • Drain and add the pasta, stir in then dish up.
  • • Add the crumbs (pain rattata) to the top of each with a sprinkle of parmasan and a drizzle of olive oil.
  • • Serve with flat garlic bread and enjoy.

    • Comments Add your comment

    • Instead of cutting lasagne sheets just make the pasta from scratch, it's so cheap... check out my recipe for rainbow pappardelle xXx

      by NikkiLovegrove on Sun Feb 7 2010   reply to this comment

    Ingredients

    • 3 Leeks (trimmed and chopped)
    • 3 Cloves Garlic Bulb (sliced)
    •  Extra Virgin Olive Oil
    •  Fresh Lagsagne Sheets
    • ½ Glass White Wine
    • 400ml Chicken Stock (2 cubes)
    • 6 Parma Ham Slices
    • 10g dried Porcini Mushrooms
    •  Sprinkle of grated Parmasan
    •  Thyme and Rosemary
    •  Salt and Fresh Ground Black Pepper

    By Views 1504  Added Thu Nov 5 2009