Leek & Pangrattato Pasta

Leeks are still in season, so here’s a way to make the most them while you can. This is a very yummy, boozy pasta recipe that’s easy to cook. Give it a go!

Serves 4

3 good knobs of butter
5 big leeks, halved and cut into 1cm slices
a few sprigs of fresh thyme
3 cloves of garlic
a small glass of white wine
sea salt and black pepper
400ml vegetable stock
12 slices Parma ham (depending on size of pan)
2 x 250g packs of fresh lasagna sheets
flour for dusting
2 handfuls of fresh grated Parmesan cheese

For the pangrattato

small handful of dried porcini mushrooms
½ a ciabatta, stale and cut into chunks
olive oil
2 cloves of garlic, crushed
a sprig of fresh rosemary

Melt 1 knob of butter and a little olive oil in a saucepan. When sizzling add the leeks, thyme and garlic. Fry and stir for 5 minutes.

Pour in the wine, salt and pepper and stock. Lay the Parma ham over the leeks, making sure no steam escapes. Place the lid on the pan and cook gently for 25 minutes. When the leeks are tender remove from the heat.

Meanwhile, make the pangrattato. Whiz the mushrooms, bread and a pinch of salt and pepper in a food processor until it resembles breadcrumbs.

Heat a little olive oil in a frying pan. Add the garlic and rosemary and cook for 1 minute. Add the breadcrumbs and fry until crisp and golden. Drain on kitchen paper.

Bring a pan of salted water to the boil. Lay the lasagne sheets on your worktop and sprinkle with the flour. Slice into 1cm strips and toss though your fingers to open out. Cook in the boiling water for 2 minutes.

Remove the Parma ham from sauce pan, slice and return to the pan with the leeks. Season to taste and add the Parmesan and the remaining 2 knobs of butter.

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

Serve the leeks and pasta sprinkled with some pangrattato, extra Parmesan and thyme tips. Serve the rest of the pangrattato in a bowl on the side. Enjoy.