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recipe

Leek and Prosciutto Pasta with Smoked Mushroom & Chorizo Pangrattati

  • Preparation Time: 15 mins
  • Serves: 4
  • Cooking Time: 35 mins
  • Ready Time: 50 mins
  • Difficulty: Easy

This is my adaptation of a Jamie Oliver Recipe – It's delicious and something you will want to "Leek" to all your friends!
(Pangrattati is Italian for Breadcrumbs! – these are used in Italian Cuisine, flavoured with strong accompaniments to sprinkle over pasta and risotto dishes.)
Leek Method:
2 big leeks – outer leaves taken off and dark green heads removed, sliced lengthwise from the root, washed well and cut into half inch pieces. (Discard the root base)
Olive Oil – approx 2 Tbsp
2 x good knobs butter
3 x peeled cloves Garlic finely sliced
100mls Verjuice (or white wine but I prefer the taste)
Sea salt and freshly ground black pepper
1 Tbsp Gourmet Direct Meat Glaze diluted with one glass warm water (120mls)
100gms Sliced Delbos Prosciutto
Method:
In a deep fry pan or similar: Heat Oil and butter over medium high heat. Add the leeks and once they start to soften, add the sliced garlic and season with Salt and fresh Black Pepper. Toss the leeks and reduce the heat slightly.
Pour in the Verjuice, season and stir in the diluted Meat Glaze. Cover the leeks with the slices of Prosciutto, place baking paper to cover the top of the pan and simmer gently for 20 to 30 minutes.
This will give you time to make the Pangrattati and finish the Pasta. The liquid will reduce and the Leeks become soft and buttery but not mushy.
Once cooking is completed remove the Prosciutto, roll and slice into ribbons – return to the Leek mix.
Pangrattati:
1 large handful dried smoked mushrooms – you could use Porcini or another well flavoured variety.
3 x Slices plus 1 x crust of stale grainy bread ripped into chunks – use fresh if that's all you have but it is a good way to use up any bread past it's Best By date!
Sea salt and freshly ground black pepper
Olive oil
2 x cloves Garlic
1 x Delbos Chorizo Style Pork Sausage cut into small pieces (I used a meat cleaver!)
Blend the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a saute pan over medium heat. Add the garlic cloves and cook for a minute, then fry the Chorizo pieces until they're crispy – lift them out of the hot oil and set aside. Put the bread crumb mixture into the hot oil and toss until golden and crisp. Keep shaking the pan – don't let the bread crumbs catch on the bottom. Drain on paper towels, discarding the Garlic. Add the Chorizo to the mixture. Allow to rest.
Pasta
Whole packet of fresh Lasagna Sheets sliced into ribbons – roll the sheets then slice. (Everyone will think you made the Pasta from scratch so remember to remove the packet to the garage, out of sight!)
Heat a large pot of water with a generous tsp Salt – bring to the boil before dropping Pasta inside – allow about 5 minutes to cook. Semi-drain and add Pasta to Leek mixture.
Tip: I always keep a little of the Pasta water just in case I need it to expand the sauce!
Last:
Add 2 handfuls freshly grated Parmesan or Grana – tossing it quickly through the Leeks and Pasta.
Reserve a little extra for serving.
Plate each serve and sprinkle the Pangrattati generously on top of each one. Serves 4 generous serves

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