Pappardelle with Braised Leeks and Parma Ham

• 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.