Fettuccine with braised leeks and mushroom pangrattato
Autumn is slowly turning into winter and it was time to try a leek recipe I had bookmarked in the summer. It uses a pangrattato (aka poor man's parmesan) to add some mushroom flavour to the final dish.
Fettuccine with braised leeks and porcini pangrattato
Adapted from Jamie at Home by Jamie Oliver
2 leeks, halved and cut into half-inch slices
2 garlic cloves, minced
250 ml vegetable stock
100 g smoked ham
500 g pasta, dried
1/2 cup dried mushrooms
2 stale rolls
1 garlic clove, minced
Heat the olive oil in a skillet, add the garlic and leeks and cook on medium heat for a few minutes.
Deglaze with the white wine. After the alcohol has cooked off, add the stock. Cover the whole skillet with slices of ham and braise on low heat with a lid on for about 20-25 minutes. Remove the ham, cut it into strips and stir it into the skillet. Season with salt and pepper.
Cook the pasta according to manufacturer's instructions.
Cut the rolls in half, and slice. Blitz the rolls and the mushrooms in a food processor until the mixture looks like breadcrumbs. Heat some olive oil in a non-stick pan. Add the garlic and the crumbs mixture and fry until golden brown. (This happens quickly, so don't walk away.)
Drain on kitchenpaper.
Drain the pasta and toss with the leeks.
Sprinkle with the pangrattato when serving.