John Myers
Contents
show
Pasta with Leek Prosciutto Sauce and Mushroom Pan Gratto
The perfect pasta with leek prosciutto sauce and mushroom pan gratto recipe with a picture and simple step-by-step instructions.
Leek prosciutto sauce
- 300 g Tagliatelle
- 1 Leek
- Olive oil
- 1 Onion
- Freshly grated nutmeg
- Salt
- Black pepper from the mill
- Sugar
- 150 ml Chicken broth
- 0,5 cups Sour cream
- 1 tsp Dried thyme
- 100 g Prosciutto
Mushroom pan ratto
- 1 tsp Dried porcini mushrooms
- 2 tbsp Butter
- 3 Garlic cloves
- 1 handful Breadcrumbs in-house production
Leek prosciutto sauce
- Cut the leek into thin rings, peel the onion and chop it finely – sweat everything together with olive oil, a pinch of sugar and thyme. Cover with ham and cook for a few minutes.
- Remove the ham and deglaze the leek with the broth and round off the sour cream – season with salt, pepper and nutmeg.
- Chop the ham and fry it with a few drops of olive oil until crispy – in the meantime cook the pasta until al dente and fold both into the sauce.
Mushroom pan ratto
- Peel the garlic, chop it finely and sweat it in butter – mix in the porcini mushroom powder and breadcrumbs and roast everything until crispy, season with salt.
Facebook Comments