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  • Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato

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5

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Total Reviews: 4

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  • on January 18, 2012

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    I wasn't able to follow this recipe exactly as Jamie laid it out because my audience won't eat funghis/mushrooms of any type. And also, my ciabiatta bread was pretty fresh, not stale, or day old. I wound up using 12 ounces of pasta instead of the whole amount recommended. LOL Now, if you think that the resulting dish still resembles anything intended by its author, stay with me. It was phenomenal. I did use the fresh rosemary and thyme. And I cooked off the white wine a bit before I added the chicken stock. Try this recipe. It really was great even though I didn' make it exactly as Jamie did.

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  • on December 14, 2011

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    I've done this one several times. The entire family loves it its for sure a 5 star product !

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  • on September 14, 2011

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    pangrattato was the highlight of this dish. there was plenty left over and i used it on soup and salad and froze the rest to use on other dishes. prosciutto slices added great flavor and sealed in just right right amount of liquid, will use this technique on beans and soup dishes in the future.

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  • on May 07, 2011

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    I loved the dish so much I added it to my new menu.

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