LEEK AND PROSCIUTTO PASTA

LEEK AND PROSCIUTTO PASTA image

Number Of Ingredients 12

Previous Next

Olive oil
Butter
2 large leeks, trimmed, halved lengthwise, rinsed well, and cut at an angle into 1/2-inch slices
2 cloves garlic, sliced
Leaves from a couple sprigs of fresh thyme (or a small pinch dried)
A spoonful Italian dried porcini seasoning mix, optional
A good splash white wine
3/4 cup chicken broth
Salt and pepper
2-3 thin slices prosciutto
5 ounces dried pappardelle or other pasta
1/2-3/4 cup freshly grated Parmesan

Steps:

Heat a large saute pan over medium heat with enough olive oil and butter to cover the bottom well. Add the leeks and garlic and stir to coat. Stir in the thyme, optional porcini seasoning, wine, broth, and a good grind of pepper and continue to cook until the mixture comes to a boil. Reduce the heat to medium low, lay the prosciutto slices over the mixture, cover the pan, and cook at a low simmer until the leeks are tender and there's still a bit of liquid in the pan, 25-30 minutes. (Add a bit more broth or water if necessary.) Cook the pasta according to package directions. When the pasta is almost done, remove the prosciutto from the pan, cut into julienne slices, and return to the pan. Over low heat, swirl another piece of butter into the sauce, season to taste with salt (and additional pepper if necessary), and stir in half the Parmesan. Serve the pasta topped with the sauce and the rest of the Parmesan. Serves 2.