Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato

Name: Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 6
Cuisine: Global
Ingredients: 3 knobs good knobs butter, divided; 1 pint good-quality vegetable or chicken stock; 1 ciabatta bread, preferably stale, cut into chunks; 1 small handful dried porcini mushrooms; 454 grams packages fresh lasagne sheets; 1 sprig fresh rosemary; 2 cloves garlic, crushed; 3 cloves garlic, peeled and finely sliced; 12 slices ham, preferably Parma; 5 big leeks, outer leaves trimmed back, washed; 6 servings Olive oil; 2 handfuls freshly grated Parmesan, plus extra for serving; 6 servings Sea salt and freshly ground black pepper; 3 sprigs A few fresh thyme, leaves picked; 1 small A wineglass white wine

Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato might be A mixture of big leeks, porcini mushrooms, parmesan, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Halve the leeks lengthways and cut at an angle into 1/2-inch slices.

Ingredients you will need

Leek

Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated.

Ingredients you will need

Thyme

Butter

Garlic

Leek

Cooking Oil

Equipment you will use

Sauce Pan

Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.

Ingredients you will need

Pepper

Leek

Stock

Wine

Ham

Equipment you will use

Frying Pan

Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Mushrooms

Bread

Equipment you will use

Food Processor

Heat a generous glug of olive oil in a frying pan.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic cloves and the rosemary 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.

Ingredients you will need

Whole Garlic Cloves

Breadcrumbs

Rosemary

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.

Ingredients you will need

Breadcrumbs

Rosemary

Garlic

Equipment you will use

Paper Towels

Bring a big pan of salted water to the boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Lay the lasagne sheets on a clean working surface and sprinkle with a little flour.

Ingredients you will need

Lasagne Noodles

All Purpose Flour

Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.

Ingredients you will need

Pappardelle

Shake

Water

Remove the Parma ham 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.

Ingredients you will need

Salt And Pepper

Parmesan

Butter

Leek

Ham

Equipment you will use

Sauce Pan

Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks.

Ingredients you will need

Leek

Pasta

Water

Add a little of the cooking water if need be, to give you a silky, smooth sauce.

Ingredients you will need

Sauce

Water

Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips.

Ingredients you will need

Parmesan

Thyme

Serve the rest of the pangrattato in a bowl on the side.

Equipment you will use

Bowl

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