Leek And Prosciutto Pasta Food

PASTA WITH LEEKS, PEAS, AND PROSCIUTTO

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.
• To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.

PASTA WITH PANCETTA AND LEEKS

Steps:

• Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
• Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
• After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
• Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

PENNE WITH PROSCIUTTO, PEAS AND LEEKS IN CREAM SAUCE

Steps:

• Bring a large pot of water to a boil for the pasta
• Heat a large skillet over medium heat with EVOO, 2 turns of the pan
• Add prosciutto and render a minute or two
• Add leeks or green onions, garlic and peas, and season with salt and pepper
• Sauté 3-5 minutes then add wine and evaporate
• Add cream, melt in mascarpone and reduce heat to low
• Cook pasta 1 minute shy of al dente in liberally salted water
• Add half a cup of starchy cooking liquid to sauce, drain pasta then add it to the sauce along with the cheese, half the herbs and the lemon zest
• Adjust salt and pepper and serve garnished with remaining herbs with cherry tomato or simple green salad alongside
• MORE: Peas with Prosciutto BLT Penne Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto

PROSCIUTTO PARMESAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
• Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
• Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.

LINGUINE WITH LEEKS, PROSCIUTTO & LEMON

Steps:

• Bring a large pot of salted water to a boil for cooking the pasta. Chop the trimmed prosciutto fat, if using, and put it in a large skillet with the butter. Heat over medium until the butter is melted and the fat is translucent. Add the leeks, season with salt, pepper, and nutmeg, and cover. Cook, stirring occasionally, until tender but not browned, about 10 minutes. Add the prosciutto, stirring to distribute, and then add the cream. Reduce the heat to low and let heat gently, uncovered, while you cook the pasta until just tender. Reserve 1 cup of the pasta cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved pasta cooking water to the skillet. Stir in the lemon zest and juice; season abundantly with black pepper. Heat gently for a few minutes to let the pasta drink up the sauce, adding more pasta cooking water if needed to thin it. Add the walnuts and taste for salt and pepper. Serve immediately.

LEEK, PROSCIUTTO AND GOAT CHEESE FRITTATA

Steps:

• Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoons salt, 1/4 teaspoons pepper in medium bowl until well combinedm about 30 seconds. Set aside eggs.
• Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoons salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8-10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
• Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes; when cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen from skillet and slide onto platter or cutting board. Cut into wedges and serve.

CREAMY CORN AND LEEK PASTA

Steps:

• Warm the olive oil in a large saute pan over medium heat. If using the prosciutto, add the meat and cook, turning over once, until browned and crisped. (If not, add oil and skip to step 2). Remove to a paper towel to drain, then chop or break into small pieces and set aside for the garnish.
• Add the butter to same pan and cook the leeks and garlic for 5 minutes with a pinch of salt until softened. Add the corn and stir well. Cook over medium low heat for about 20-30 minutes, stirring occasionally to prevent sticking. You may need to add some water to the pan if it looks dry. Toward the end of cooking, add plenty of fresh cracked black pepper and stir in the maple syrup or honey and the rosemary. Taste for salt and add if needed.
• Cook the pasta in salted water according to the package directions until just cooked. Drain, reserving at least a cup of the pasta water. Add the pasta to the corn and add half of the pasta water, stirring over low heat to create a beautifully creamy mixture, 2-3 minutes. It should be more on the souply side than you would think as it will continue to thicken. Taste for seasoning and add more salt and pepper if needed. Finally, turn the heat off and stir in about half of your grated cheese until incorporated.
• To serve, spoon into bowls and sprinkle the reserved prosciutto, the peppers, and a sprinkle of the grated cheese.

BAKED LEEKS WITH PROSCIUTTO

Steps:

• Preheat oven to 180c.
• Place stock, sherry, thyme and peppercorns in a baking dish.
• Wrap leek with prosciutto.
• Place in dish with other ingredients and dot with butter.
• Cover and bake for 40minutes.
• Uncover dish and bake for 5 more minutes to crisp prosciutto.
• Serve hot.

CREAMY LEEK AND PANCETTA PAPPARDELLE PASTA

Steps:

• Heat the olive oil in a large (preferably, straight-sided) sauté pan over medium-high heat. Add the pancetta and cook until golden brown and crispy, 4 to 5 minutes, stirring frequently. Reduce heat if necessary.
• Add the unsalted butter to the pan and add the sliced leeks. Sauté the leeks for 6 to 8 minutes over medium-high heat until they are lightly caramelized and soft. Add the heavy cream, chopped thyme, and ¼ cup of water to the pan, and stir ingredients together. Bring to a simmer and reduce the cream mixture for 2 to 3 minutes, or until thick enough to coat the back of a wooden spoon. Season to taste with salt and freshly ground black pepper.
• Cook the pappardelle in a large pot of boiling salted water, stirring every few minutes, until al dente. Reserve ½ cup of pasta cooking water. Using tongs, transfer the pasta directly from the pot to the pan with the cream sauce. Don't worry if you transfer some pasta water along with it, as this will help thin the sauce and help it coat the pasta.
• Turn off the heat. Stir the pasta gently in the sauce until it is evenly coated, add the grated cheese, and add pasta liquid as necessary. Serve immediately and garnish with fresh thyme leaves and grated cheese.

SAUTEED LEEKS WITH PROSCIUTTO AND GOAT CHEESE OVER CAPELLINI

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving.

LINGUINE ALLA CHITARRA WITH LEEKS AND CRISPY PROSCIUTTO

Steps:

• Step 1
• PREPARE linguine according to package directions. Step 2
• HEAT oil in skillet set over medium heat; cook leeks, shallots, garlic, thyme, rosemary, salt and pepper for about 5 minutes or until slightly softened. Stir in wine; cook for 1 minute. Stir in beef broth; bring to boil. Cook for 2 minutes. Stir in cream; return to boil. Cook for 5 to 8 minutes or until thickened. Step 3
• TOSS spaghetti with sauce; transfer to serving dish. Garnish with prosciutto, Parmesan and chives. Tip For crispy cooked prosciutto, heat 2 tbsp oil in large skillet; cook for 5 to 8 minutes or until golden and crispy.

LEEK AND PROSCIUTTO PASTA

Steps:

• Heat a large saute pan over medium heat with enough olive oil and butter to cover the bottom well. Add the leeks and garlic and stir to coat. Stir in the thyme, optional porcini seasoning, wine, broth, and a good grind of pepper and continue to cook until the mixture comes to a boil. Reduce the heat to medium low, lay the prosciutto slices over the mixture, cover the pan, and cook at a low simmer until the leeks are tender and there's still a bit of liquid in the pan, 25-30 minutes. (Add a bit more broth or water if necessary.) Cook the pasta according to package directions. When the pasta is almost done, remove the prosciutto from the pan, cut into julienne slices, and return to the pan. Over low heat, swirl another piece of butter into the sauce, season to taste with salt (and additional pepper if necessary), and stir in half the Parmesan. Serve the pasta topped with the sauce and the rest of the Parmesan. Serves 2.

PASTA WITH PANCETTA, LEEKS, AND ARTICHOKES

Steps:

• In a large pot, boil water and cook your pasta until al dente.
• While the pasta is cooking, heat a large skillet over medium high heat, and cook the pancetta cubes for 2-3 minutes until browned and just a little bit crispy. Remove from the skillet and set aside.
• Add the leeks and artichoke hearts to the pan, and cook 5-6 minutes or until browned and tender.
• Once the pasta is done cooking, drain, reserving a half a cup of the cooking water. Set the pasta and water aside.
• Add the pancetta back to the skillet. Add the white wine to the pan and use a wooden spoon to scrape up any fond (the brown stuff on the bottom of the skillet). Cook for 2-3 minutes to let the alcohol evaporate. Add the cooked pasta into the skillet, and stir everything together.
• Add ⅓ cup of parmesan cheese, and 2 tablespoons of the pasta water at a time and mix together until a sauce forms (you will need more than just the first 2 tablespoons, but shouldn't need the full half cup). Once the sauce has come together, add in the tablespoon of butter to finish the sauce.
• Divide among bowls and serve with the extra parmesan cheese, and lemon wedges.