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

By susanwadle

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All rights reserved. www.jamieoliver.com

Ingredients

• 5 big leeks, outer leaves trimmed back, washed
• Olive oil
• 3 good knobs butter, divided
• 3 cloves garlic, peeled and finely sliced
• A few sprigs fresh thyme, leaves picked
• A small wineglass white wine
• Sea salt and freshly ground black pepper
• 1 pint good-quality vegetable or chicken stock
• 12 slices ham, preferably Parma
• 2 (8-ounce) packages fresh lasagne sheets
• All-purpose flour, for dusting
• 2 handfuls freshly grated Parmesan, plus extra for serving
• 1 small handful dried porcini mushrooms
• 1/2 ciabatta bread, preferably stale, cut into chunks
• Sea salt and freshly ground black pepper
• Olive oil
• 2 cloves garlic, crushed
• 1 sprig fresh rosemary

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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