Pappardelle with Slow-Braised Leeks and Pangrattato

My first encounter with a leek was not a good one.  I was working in a restaurant during culinary school and asked by the Executive Chef to make Potato Leek Soup.  It didn't turn out so well.  Unfortunately, I was not aware that you were supposed to remove the green leaves which turned my soup bright green.  The flavor was "ok" but the color was so far off that it was all dumped.

Today is my second attempt since that day almost 8 years ago.  My husband and I bought a Jamie Oliver cookbook a few months ago which I completely forgot about.  I dusted it off and found an amazing recipe that called for Braised Leeks.  I have modified the recipe ever so slightly to create a simple version that can be made in under an hour.  The flavor was bold and vibrant and the dish was overall very healthy.

Leeks seem to be a forgotten vegetable but full of flavor and potential.  It is apart of the allium family which also includes onions and garlic (my favorite).  Leeks have a mild onion flavor and are typically used to add flavor to stocks.  My recipe today uses the leek as a whole (except the leaves) and added to pasta.

Pappardelle with Slow-Braised Leeks and Pangrattato
Serves 6

5 Leeks (remove route and dark green leaves, washed)
2 Tablespoons of Olive Oil
2 Tablespoons Butter
3 Garlic Gloves (peeled and diced)
3 Sprigs of Thyme (pick leaves off stem)
1 Cup of White Wine
2 Cups of Low Sodium Chicken Stock
1/3 Pound of Proscuitto
1 Pound of Fresh Papperdelle Pasta (choice of flavor - I chose whole wheat)
1/2 Cup of Grated Parmesan Cheese
Salt and Pepper to Taste

Pangrattato:
10 Baby Bello Mushrooms
3/4 Cups of Panko Bread Crumbs
3/4 Cups of Olive Oil
2 Garlic Cloves (smashed not diced)
1 Sprig of Rosemary

Halve leeks lengthwise and cut in 1/2 inch slices.  Heat a wide saucepan on medium heat and add olive oil and 1 tablespoon of butter.  Saute garlic and thyme for 2 minutes add leeks.  Saute for two more minutes.  Add white wine and chicken stock.  Cover leeks with single layer of proscuitto.  Cover and cook on medium low for 25 minutes.  Once the leeks are tender remove from heat.  Remove proscuitto from pan, slice and stir back into the leeks.  Season with salt and pepper to taste.

Meanwhile in a mini food processor combine mushrooms and bread crumbs for pangrattato.  Set aside.  In a saute pan on medium high heat add olive oil, garlic and rosemary.  Once oil ripples add mushroom bread crumb mix and lightly fry.  Drain on paper towels and discard garlic and rosemary.

Boil water and add fresh pasta.  Cook for 3 minutes until al dente (note: fresh pasta cooks in half the time as dried pasta).  Save at least a cup of pasta water and set aside.  Transfer cooked pasta into leek mixture, add remaining 1 tablespoon of butter, parmesan cheese, pasta water (if needed) and toss.  Top with mushroom and bread crumb mixture and another sprinkle of parmesan cheese (yum)!

Leeks at Whole Foods

Ingredients ready to go

Leeks in their whole form

Cleaned and halved lengthwise

Cut in half inch slices

Saute in olive oil with garlic and thyme

Add white wine and chicken broth

Bon Appetit! 

Our first course: Arugula Salad and Parmesan with Lemon Olive Oil Vinaigrette

Here is a link to the actual Jamie Oliver recipe 

***My hope is that pictures will get better once I learn how to work my new fancy camera.  My Iphone will take full credit for these pictures.