Farfalle with Braised Leeks and Prosciutto with Porcini Breadcrumbs

Recipe shared by Jen Eisenman (these are her notes below)

Notes:  I used four leeks, but since they cook down so much, you could add more if you like.  Prosciutto is plenty salty and so is parmesan cheese, so I only ended up adding a pinch of sea salt at the very end of cooking.  Buy the best prosciutto you can afford, the imported stuff was the same price at Whole Foods and Lunardis.  I guesstimated the amount of bread and porcini, feel free to adjust.  The leeks can be made ahead the night before with no ill effect.

Farfalle with Braised Leeks and Prosciutto with Porcini Breadcrumbs

Leeks:
1 tbs olive oil
2 tbs butter, separated
3 medium garlic cloves, chopped
2 sprigs of fresh thyme, plus more for garnish
4 medium leeks, cleaned and cut crosswise into 1/4 inch pieces (white and light green sections only)
3/4 cup white wine
1 1/2 cup chicken stock
1/3 lb prosciutto or parma ham

Porcini Breadcrumbs:
3 slices bread
small handful dried porcini mushrooms
2 tbs olive oil
3 medium garlic cloves, squashed and peeled
Sprig of rosemary

1 lb Farfalle Pasta
Parmesan cheese

Heat olive oil and 1tbs butter over medium heat in 12 inch nonstick frying pan.  Add garlic and thyme and saute until fragrant, about 30 seconds to a minute.  Stir in leeks to combine.  Add wine, simmer until wine is nearly evaporated, then add chicken stock.

Cover as much leek mixture as possible with prosciutto, turn heat to a gentle simmer and cook for 30 minutes until liquid has almost evaporated.

Bring water to boil for pasta.

Pulse bread and porcini mushrooms in food processor until mixture resembles coarse bread crumbs.  Heat olive oil in frying pan over high heat, then turn heat to medium and add garlic cloves and rosemary sprig.  Let garlic and rosemary cook for several minutes then add breadcrumbs and fry for a couple of minutes stirring occasionally until brown and crisp.  Transfer breadcrumbs to paper towel lined plate and remove garlic and rosemary. 

Remove prosciutto from leek mixture and slice into smaill pieces.   Mix remaining tbs of butter and sliced prosciutto into leeks.  Season with pepper (and salt if needed).

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente and drain.  Reserve 1/2 cup of pasta water.  Add pasta to leeks and mix well.  Add pasta water if needed.

Top with breadcrumbs, thyme leaves and parmesan cheese.  Serve immediately.