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Pasta with Leeks, Prosciutto, and Ricotta (Trofie ai Porri, Crudo e Ricotta) – Stefan’s Connoisseur Weblog


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 each one wanted for use up. I used trofie because the pasta form, as a result of it has such an amazing chunk and offers a pleasant distinction to the velvety texture of the braised leeks with ricotta. I favored it a lot, that I’ve been making it frequently since. It does require a little bit of persistence, as a result of it will get so significantly better when you give the leeks the time to develop into very smooth and golden brown. This may take longer than it takes to boil the pasta.

This dish is completely different from earlier pasta with leeks recipes I’ve posted:

Elements

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 could additionally work properly with fusilli or bucatini)
  • 2 Tbsp olive oil
  • 60 ml (1/4 cup) dry white wine
  • 1 Tbsp contemporary thyme leaves
  • salt and freshly floor black pepper

Directions

Reduce the prosciutto into quick 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 lined with the the oil.

Cowl and braise over medium warmth, stirring each 5 minutes or so. You need the leeks to caramelize somewhat, 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 smooth branches). Add the thyme to the leeks, and proceed to braise the leeks.

When the leeks are beginning to get tender, deliver 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.

If you happen to timed every little thing properly, the leeks needs to be smooth 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 maintain 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 among 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 without delay on preheated plates, sprinkled with some extra freshly grated parmigiano.



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