Name: Farfalle al Prosciutto Crudo e Porri (Farfalle in a Prosciutto and Leek Sauce)
Prep time: 1 h
Total time: 1 h
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 125 ml (4 fl oz) vegetable stock; 875 g (1¾ lb) white part only of leeks, sliced thinly; 375 g (12 oz) farfalle; salt and pepper; 125 g (4 oz) unsalted butter; 50 g (2 oz) thickly sliced prosciutto, cut into thin strips; grated fresh parmesan cheese, to serve

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
1 hr

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

My daughter came back to England from her house in the hills in Italy with a wonderful prosciutto, which hung for weeks in her spare-room! Eventually she had to invent new recipes to use it, and this is one of her most successful creations.

Ingredients

125 g (4 oz) unsalted butter
875 g (1¾

Method

In a large frying-pan, melt the butter and add the leeks. Stir and add the stock. Cook, over a very low heat, for 30 minutes. The leeks should become a purée. Add the prosciutto and heat it through but do not cook it. Season with salt and pepper to taste. Remove from the heat.
Meanwhile, cook the pasta according to pack instructions until al dente. Drain it