Leek & Prosciutto Parppardelle with Porcini Breadcrumbs

Episode 101 - Leek & Prosciutto Parppardelle with Porcini Breadcrumbs


  • 5 leeks (halved cut at angle into 1cm slices)
  • 3 knobs of butter
  • Olive oil
  • 3 cloves garlic (peeled and sliced)
  • 4 sprigs of fresh thyme (leaves picked)
  • 1 small glass white wine
  • 500ml stock (chicken)
  • 12 slices prosciutto
  • 500grams fresh parppardelle pasta
  • 2 handfuls of grated parmesan
  • Porcini Breadcrumbs:
  • Small handful dried porcini mushrooms
  • ½ Italian loaf (stale)
  • Olive oil
  • 2 cloves garlic (crushed in shell)
  • 1 sprig rosemary


  1. Place leeks, garlic & thyme into a sizzling pan containing olive oil and a knob of butter.
  2. Make sure all leeks are coated, pour in wine season with pepper add stock, place slices of prosciutto onto of leeks and place lid on pan and simmer for 25 to 30 mins.
  3. Porcini Breadcrumbs - Place mushrooms, bread, salt and pepper into food processor until breadcrumb mixture.
  4. Heat olive oil into large fry pan, add garlic and sprig rosemary, cook for 1 min, add breadcrumbs until golden and crisp. (shake pan to avoid burning crumbs) Drain on kitchen paper, discard rosemary and garlic allow to cool.
  5. Cook fresh pasta
  6. Remove Prosciutto slice up and add to leeks, season with salt and pepper, stir in parmesan and rest of butter, drain pasta (keeping some of the water in reserve) add pasta to the leeks.
  7. Add water if required to make pasta silky smooth, sprinkle with breadcrumbs extra parmesan and serve.