Helen RandellPasta Leekie
November 5th 2008 10:12
Luckily I remember watching Jamie Oliver cook up a fantastic pasta sauce using leeks and pancetta which I was quite keen to try. I can’t remember the exact recipe, but my version of it goes something like this.
2 cloves garlic, thinly sliced
1 tablespoon butter
4 leeks, chopped
½ cup white wine
300ml beef stock
300g thinly sliced pancetta
Melt butter and sauté garlic. Stir through leeks so that they are coated by the butter. You can wait until the leeks take on a golden colour for a richer flavour if desired. Add wine and beef stock and bring to the boil. Reduce the heat to simmer and lay strips of pancetta over the top of the broth forming a ‘lid’. Cover and simmer for 30 minutes, until leek is soft.
I think this was a far a Jamie went. As I prefer a tomato based sauce I added some tomato paste and to make it a more substantial sauce you could also add some chopped, tinned tomatoes as well.
Serve over fresh pasta with parmesan grated over the top.
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