I created this dish to make use of up what was in my fridge — so I may additionally name it pasta svuotafrigo. I had some leeks, left over prosciutto, and left over ricotta that every one wanted for use up. I used trofie because the pasta form, as a result of it has such an incredible chew and supplies a pleasant distinction to the velvety texture of the braised leeks with ricotta. I appreciated it a lot, that I’ve been making it frequently since. It does require a little bit of endurance, as a result of it will get so significantly better in the event you give the leeks the time to grow to be very delicate and golden brown. It will take longer than it takes to boil the pasta.
This dish is totally different from earlier pasta with leeks recipes I’ve posted:
Components
Serves 2
- about 450 grams (1 lb) leeks, white and lightweight inexperienced half solely, halved lengthwise, and sliced
- about 30 grams (1 oz) thinly sliced prosciutto, ideally di Parma
- 50 grams (1/4 cup) ricotta
- 35 grams (1/2 cup) freshly grated parmigiano reggiano + extra for garnish
- 200 grams trofie or different pasta of your selection (this might additionally work nicely with fusilli or bucatini)
- 2 Tbsp olive oil
- 60 ml (1/4 cup) dry white wine
- 1 Tbsp recent thyme leaves
- salt and freshly floor black pepper
Directions
Reduce the prosciutto into brief strips. Halve the leeks lengthwise, and slice.
Warmth 2 tablespoons olive oil in a frying pan. Add the prosciutto and stir for a minute over medium-high warmth.
Add the leeks and season with salt and freshly floor black pepper. Stir till the leeks are coated with the the oil.
Cowl and braise over medium warmth, stirring each 5 minutes or so. You need the leeks to caramelize a bit of, however watch out to not burn them.
Within the meantime, separate the the thyme leaves from the woody branches and chop the thyme if wanted (if there are nonetheless some delicate branches). Add the thyme to the leeks, and proceed to braise the leeks.
When the leeks are beginning to get tender, convey a pot of water to a boil for the pasta.
When the water boils, add salt, and the pasta. Boil the pasta for the time indicated on the bundle for al dente.
When the leeks get too dry, add a little bit of pasta cooking water.
Should you timed all the pieces nicely, the leeks needs to be delicate and golden brown a few minutes earlier than the pasta is prepared.
Deglaze the pan with 60 ml of dry white wine. It’s best so as to add the wine on the finish, as a result of the acidity of the wine will preserve the leeks extra agency and can make it tougher to get some caramelization going.
Prepare dinner over medium-high warmth, uncovered, till the wine has been decreased by half.
Add 50 grams of ricotta and stir to include over low warmth.
Drain the pasta when it’s al dente, and reserve a number of the pasta cooking water. Add the drained pasta to the leeks, along with 35 grams of freshly grated parmigiano.
Stir to combine. Style and regulate the seasoning with salt and freshly floor black pepper.
Serve directly on preheated plates, sprinkled with some extra freshly grated parmigiano.
