Pasta with Leek - Jamie at Home 17-01-08???!
Answers: Did anyone watch Jamie Oliver at Home on channel 4 last night? He did a recipe for Pasta with Leeks that I want to make for dinner tonight. Anyone remember how it was done?
Oil butter, thyme garlic and leeks in a pan frying coat
1/2 glass white wine,
pinch of salt and pepper,
1 pint veg stock cube
Parma ham, layer over top of leeks, stops liquid evaporating,
cook for 1/2 hour over low heat.
Breadcrumb thing (pain frittatta)
stale bread sliced up,
dried porcini mushrooms (handfull)- any dried mush will do
put into food processor with pepper and salt and whizz up
pan w/ olive oil, some squashed garlic cloves, and rosemary
add breadcrumbs to pan and toast/fry till crunchy
once done drain on kitchen paper to dry,
Pasta,
cook and drain pappardelle pasta
Take prosciutto off top of leeks and chop up and add back to leeks,
add handful of grated parmesan,
add knob of butter,
add pasta and a little of the pasta water,
quickly mix
serve up
add pain frittatta, on top and grated parmesan and a little oil.
Just go to the food network site, look under his show, the full recipe will be there.
Find the shows website it aired on and search the recipe. It will be there. Won't take more than 5 minutes to find.
www.channel4.com/food it will be on there
It's not there yet -
http://www.channel4.com/food/recipes/che...
Pasta With Leeks Recipe
12 oz spinach pasta, any shape
6 each garlic cloves, minced
2 large leeks, cleaned, trimmed & - thinly, sliced
2 tsp fennel seed
1 tbsp olive oil
28 oz can tomatoes, crushed
1/2 cup kalamata olives
1 tsp oregano
1 salt & pepper, to taste
Cook pasta according to package directions (or use fresh pasta).
Drain & set aside.
Saute garlic, leeks & fennel seeds in oil in a large skillet until the
leeks are soft, about 20 minutes. If the mixture begins to stick, add
a little water.
Stir in the tomatoes, olives, oregano, & salt. Simmer uncovered
until the sauce is reduced, about 20 minutes. Remove from heat, add
black pepper, combine with the pasta & serve.
I got his book for christmas.... well worth getting
5 big leeks
3 good knobs of butter
3 cloves of garlic
a few sprigs of fresh thyme
a small glass of white wine
sea salt and black pepper.
500mls vegetable stock
12 slices parma ham
2 x 250g packs of fresh lasagna sheets
flour for dusting
2 handfuls of fresh grated parmesan cheese.
For pangrattato
small handful of dried porcini mushrooms
1/2 a ciabatta ( stale and cut inot chunks)
olive oil
2 cloves of garlic, crushed
a sprig of fresh rosemary.
Halve leeks lenghways and cut at and angle int 1 cm slices.
In a saucepan heat oil and a knob of butter when sizzling add garlic. thyme and leeks, stir. Pour in the wine, salt and pepper and stock. cover leeks with parma ham, place lid on pan and cook gentley for 25mins. when tender remove from heat.
Whiz mushrooms, bread, pinch of salt and pepper in a food processor until it looks like bread crumbs. Heat oil in a frying pan, add garlic and rosemary cook for a minute, then fry the breadcrumbs until golden and crisp. Drain on kitchen paper.
Bring a pan of salt water to the boil. lay lasagna sheets on work top, sprinkle with flour. Slice into 1 cm strips. toss though your fingers to open out. Cook in water for 2 minutes.
Remove parma ham from sauce pan, slice and add back to leeks. season and add parmesan and rest of butter. Drain pasta reserving a little water and add to leeks. Add a little of the water if needed. serve srinkled with some pangrattato, extra parmesan and thyme tips, serve the rest of the pangrattato in a bowl on the side.