Tuesday, May 20, 2008


I feel like everybody I've been reading or watching lately has been cooking with leeks.
I think There was a Good Eats a couple of weeks ago, Jamie Oliver this weekend cooked with leeks and then yesterday Bittman had his recipe of the day with leeks. Keeping all three thing in mind I attempted to concoct a nice pasta dish with some different ingredients. The end result was good, but would be better with some other ingredients.

Here's what I did and would do differently.

1 pound of whole wheat pasta
3 tablespoons of olive oil
3 cloves of garlic crushed
2 TSP red pepper flake
4 leeks chopped
1 yellow pepper chopped
1 cup white wine
1 cup chicken stock
3 oz. prosciutto
3/4 cup heavy cream
Salt and pepper to taste

Boil salted water for pasta

Turn heat to medium high. add oil to dutch oven and add crush garlic and red pepper flake. Cook until garlic starts to sizzle and remove, add leeks and cook for five to seven minutes. Add wine and stock, bring to a boil, reduce heat. Place prosciutto on top of the leeks, cover and cook for 30 minutes.

Remove lid and prosciutto. Add cream and start to puree sauce with immersion blender. Add prosciutto and season with salt and pepper. Garnish with parsley and freshly grated parmesan cheese.

The results were good, but this could be better. I know the cream make this dish a lot less healthy but I might make this in the future and use pancetta or bacon for the fat and then add it again later instead of the prosciutto. I would also probably add the dried porcini mushrooms to give it a different flavor and texture.

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