Leeks are a very good ingredient, only it's seldom used in
Italian cooking. Only in this dish I'm writing, it will actually kill
everything.
Take three leeks, big and chunky, cut them longways and wash them thoroughly. Next cut them about one inch thick from head to toe. About the width of the pappardelle we're going to boil for this. The pappardelle are an Italian pasta you can find at any supermarket, somehow resembling the Tagliatelle only a bit wider and thicker. check out the width of them and try to cut the leeks at about the same size.
Take a pan, put some olive oil in it and put it on medium heat. Next finely chop a garlic and throw it in there to simmer a bit. Don't keep it too long, if the garlic burns it will screw up the entire dish. Or any other dish for that matter. When the edges turn brown you can throw the leeks in there. Don't add water, add half a cup of white wine. Table wine would be best, you don't need to go for any fancy expensive wine when cooking. Salt and pepper to come next.
Now, take some prosciutto, which is the extremely finely sliced Italian smoked pork, that you can also find at any supermarket and cover the entire pan in it. Basically, your leeks don't need to breathe and by covering them in smoked pork you don't allow them to. Cover the dish up and let it simmer there for about 25 minutes.
In about 20 minutes, with 5 minutes remaining of the leeks and prosciutto, boil water for the pappardelle. By the time you remove the pan of leeks from the heat source you can pour the pappardelle into the boiling water. They usually boil for about seven to ten minutes. in the meantime take out the slices of prosciutto and finely chop them into ribbons. Put them back with the leeks and mix them up thoroughly. Next take out a chunk of butter and some grilled cheese and add them in. By this time the pappardelle are done boiling. Take them out and put them over the leeks. Be careful to keep some of that water in, but only a little. Now mix furiously. The heat of the pasta will melt the butter and cheese and it will al mix with the prosciutto and the leeks.
Now it's ready to serve. It's a great dish, and you can probably imagine the taste of pasta with leeks and smoked pork boiled in white wine.
Take three leeks, big and chunky, cut them longways and wash them thoroughly. Next cut them about one inch thick from head to toe. About the width of the pappardelle we're going to boil for this. The pappardelle are an Italian pasta you can find at any supermarket, somehow resembling the Tagliatelle only a bit wider and thicker. check out the width of them and try to cut the leeks at about the same size.
Take a pan, put some olive oil in it and put it on medium heat. Next finely chop a garlic and throw it in there to simmer a bit. Don't keep it too long, if the garlic burns it will screw up the entire dish. Or any other dish for that matter. When the edges turn brown you can throw the leeks in there. Don't add water, add half a cup of white wine. Table wine would be best, you don't need to go for any fancy expensive wine when cooking. Salt and pepper to come next.
Now, take some prosciutto, which is the extremely finely sliced Italian smoked pork, that you can also find at any supermarket and cover the entire pan in it. Basically, your leeks don't need to breathe and by covering them in smoked pork you don't allow them to. Cover the dish up and let it simmer there for about 25 minutes.
In about 20 minutes, with 5 minutes remaining of the leeks and prosciutto, boil water for the pappardelle. By the time you remove the pan of leeks from the heat source you can pour the pappardelle into the boiling water. They usually boil for about seven to ten minutes. in the meantime take out the slices of prosciutto and finely chop them into ribbons. Put them back with the leeks and mix them up thoroughly. Next take out a chunk of butter and some grilled cheese and add them in. By this time the pappardelle are done boiling. Take them out and put them over the leeks. Be careful to keep some of that water in, but only a little. Now mix furiously. The heat of the pasta will melt the butter and cheese and it will al mix with the prosciutto and the leeks.
Now it's ready to serve. It's a great dish, and you can probably imagine the taste of pasta with leeks and smoked pork boiled in white wine.
grt
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