I make fresh pasta from scratch every week. It reminds me of my Nonna who taught me how to make
all the different shapes and varieties of pasta. This recipe combines some of my favorite ingredients, Porcini mushrooms, leeks and prosciutto with my favorite fresh pasta—pappardelle.
The flavors are powerful and pronounced, while being true to Italian cuisine. Don’t be afraid of the ingredients, because the recipe is very easy, it just takes a little time to prepare each part, to create the most delicious dish.
Crunchy, silky, salty and meaty are what your guests will have with each bite, and if you
make the pappardelle from scratch with one of the best pasta maker in the market, it will impress them even more.
1 pound Pappardelle pasta fresh 2 leeks Large. White and light green parts, cut lengthwise (thoroughly washed) 1 cup dried porcini mushrooms soaked in hot water 4 tablespoons butter 2 tablespoons extra-virgin olive oil 3 garlic cloves minced 1 teaspoon fresh thyme leaves 1 cup dry white wine Salt and pepper to taste 2 cups porcini stock the water from the soaked porcini 4 slices prosciutto cut lengthwise 1 cup Parmigiano Reggiano freshly grated plus extra for serving Toasted Breadcrumbs 1 cup plain breadcrumbs 2 tablespoons extra-virgin olive oil 1 garlic clove minced 1/2 cup fresh Italian parsley finely chopped
For Porcini Stock
In a small saucepan, add 2 cups of water and bring to a boil.
Add the dried porcini, turn the heat off, cover with a lid and let soak for 10 minutes.
Remove the porcini with a slotted spoon, transfer onto a plate and set aside.
Filter the porcini water by passing it through a fine sieve lined with cheesecloth or a paper towel, into a clean bowl.
For the Breadcrumbs
In a medium-sized skillet, heat the olive oil with the garlic over medium heat for 2 minutes.
Add the breadcrumbs and toast, stirring continuously until they turn medium brown.
Discard the garlic and set bread crumbs aside to cool.
Add the freshly chopped parsley and set aside.
For the Sauce
Slice the leeks in half then lengthwise into 1/8 inch slices.
In 12” sauté pan, heat butter and olive oil over medium heat until the butter melts.
Add the garlic, thyme and leeks and stir continuously until the leeks soften.
Add the porcini mushrooms and stir to combine.
Add the withe wine, salt and pepper to taste and cook until the wine evaporates.
Add the porcini stock, cover, lower the heat and cook for 15 to 20 minutes or until the liquid is absorbed. Stir in the Parmigiano Reggiano, cover and set aside.
Bring a large pot of generously salted water to a boil.
Add the fresh pappardelle and cook for 3 minutes. If using dried pappardelle, follow the instructions on the package and cook to al dente.
Warm the porcini and leek sauce to medium heat.
Drain the pasta, reserving 1 cup of the pasta water. Transfer the pasta to the sauce and if necessary, add some of the pasta water to make a silky consistency.
Transfer to a serving platter, sprinkle with the toasted breadcrumbs, add the prosciutto strips and serve immediately with extra Parmigiano-Reggiano and breadcrumbs on the side.
Serving: 120 g | Calories: 988 kcal | Carbohydrates: 120 g | Protein: 30 g | Fat: 38 g | Saturated Fat: 15 g | Cholesterol: 52 mg | Sodium: 776 mg | Potassium: 625 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 1942 IU | Vitamin C: 17 mg | Calcium: 419 mg | Iron: 5 mg