Pappardelle With Leek And Prosciutto Crudo

Method

1. Prepare the leeks: trim the green part (keep it for stock) and slice the white and light green part lengthwise to clean, then cut diagonally into strips about 1 cm wide.
2. In a large cast-iron pot, heat a drizzle of olive oil and a generous knob of butter with a few sprigs of thyme and a clove of garlic. Once sizzling, add the leeks and stir.
3. Turn up the heat and deglaze with a small glass of white wine. Add salt and pepper, another knob of butter, and pour in vegetable stock (or water) until the leeks are just covered. Reduce the heat to low, cover, and let simmer for about 30 minutes.
4. Meanwhile, make the pasta: weigh 300 g of flour (type 00) and make a well. Add 3 egg yolks only (the whites are not used). Knead into a smooth dough, wrap in plastic, and let rest for 30 minutes.
5. After resting, roll out the dough with a pasta machine to the desired thickness. Cut into wide strips (pappardelle) about twice as wide as tagliatelle. Form into nests and dust with flour.
6. Before the leeks finish braising, lay slices of prosciutto crudo over the top of the leeks, completely covering the surface. Replace the lid and continue cooking until the prosciutto slightly melts into the sauce.
7. Make the breadcrumb crumble: in a food processor, blend stale bread with dried porcini mushrooms, salt, and pepper until you have coarse crumbs.
8. In a small pan, heat a generous drizzle of olive oil with a whole unpeeled garlic clove and a sprig of rosemary. Once aromatic, add the breadcrumb mixture and toast over medium heat until golden and fragrant. Remove the garlic and rosemary; set aside.
9. When the leeks are tender, remove the prosciutto slices from the pot, cut them into strips, and return them to the sauce. Stir and taste for seasoning.
10. Bring a large pot of salted water to a boil. Cook the pappardelle for a few minutes (fresh pasta cooks quickly; they are ready when they float).
11. Drain the pasta al dente and transfer directly into the leek sauce. Toss well over low heat to allow the pasta to absorb the sauce.
12. Serve immediately, topping each portion with the porcini breadcrumb crumble, a few fresh thyme leaves, and a generous grating of parmesan cheese.