I created this dish to make use of up what was once in my refrigerator — so I may just 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 it has this kind of nice chew and gives a pleasing distinction to the velvety texture of the braised leeks with ricotta. I preferred it such a lot, that I’ve been making it frequently since. It does require a bit of of endurance, as it will get such a lot higher for those who give the leeks the time to turn into very cushy and golden brown. This will likely take longer than it takes to boil the pasta.
This dish isn’t like earlier pasta with leeks recipes I’ve posted:
Elements
Serves 2
- about 450 grams (1 lb) leeks, white and lightweight inexperienced section most effective, halved lengthwise, and sliced
- about 30 grams (1 ounces) 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 paintings smartly with fusilli or bucatini)
- 2 Tbsp olive oil
- 60 ml (1/4 cup) dry white wine
- 1 Tbsp recent thyme leaves
- salt and freshly flooring black pepper
Directions
Lower the prosciutto into brief strips. Halve the leeks lengthwise, and slice.
Warmth 2 tablespoons olive oil in a frying pan. Upload the prosciutto and stir for a minute over medium-high warmth.
Upload the leeks and season with salt and freshly flooring black pepper. Stir till the leeks are coated with the the oil.
Quilt and braise over medium warmth, stirring each 5 mins or so. You wish to have the leeks to caramelize slightly, however watch out to not burn them.
Within the interim, separate the the thyme leaves from the woody branches and chop the thyme if wanted (if there are nonetheless some cushy branches). Upload the thyme to the leeks, and proceed to braise the leeks.
When the leeks are beginning to get comfortable, deliver a pot of water to a boil for the pasta.
When the water boils, upload salt, and the pasta. Boil the pasta for the time indicated at the bundle for al dente.
When the leeks get too dry, upload a bit of of pasta cooking water.
In case you timed the whole thing smartly, the leeks will have to be cushy and golden brown a few mins sooner than the pasta is in a position.
Deglaze the pan with 60 ml of dry white wine. It’s best so as to add the wine on the finish, since the acidity of the wine will stay the leeks extra company and can make it more difficult to get some caramelization going.
Cook dinner over medium-high warmth, exposed, till the wine has been lowered by means of part.
Upload 50 grams of ricotta and stir to include over low warmth.
Drain the pasta when it’s al dente, and reserve one of the most pasta cooking water. Upload the tired pasta to the leeks, in conjunction with 35 grams of freshly grated parmigiano.
Stir to combine. Style and regulate the seasoning with salt and freshly flooring black pepper.
Serve without delay on preheated plates, sprinkled with some extra freshly grated parmigiano.
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