oooohhhh

anyone here watch 4OD? Theyve got this weeks Jamie Oliver on there, and he cooks this leek pasta thing and im not joking i was practically licking the screen when he did it!!! I have now made said dish and my mates went nuts over it! This is my new dinner party tastebud bunker buster from now on. resistance is futile. seriously this is completely awesome! The secret is in making a protective layer over the leeks qwith parma ham, so they steam themselves in butter rather than overcooking - and then the new cheat with cutting up sheets of fresh supermarket lasagne into what looks like homemade pappardelle

5 big leeks
3 good knobs of butter
3 cloves of garlic
a few sprigs of fresh thyme
a small glass of white wine
sea salt and black pepper.
500mls vegetable stock
12 slices parma ham
2 x 250g packs of fresh lasagna sheets
flour for dusting
2 handfuls of fresh grated parmesan cheese.

For pangrattato

small handful of dried porcini mushrooms
1/2 a ciabatta ( stale and cut inot chunks)
olive oil
2 cloves of garlic, crushed
a sprig of fresh rosemary.

Halve leeks lenghways and cut at and angle int 1 cm slices.
In a saucepan heat oil and a knob of butter when sizzling add garlic. thyme and leeks, stir. Pour in the wine, salt and pepper and stock. cover leeks with parma ham, place lid on pan and cook gentley for 25mins. when tender remove from heat.

Whiz mushrooms, bread, pinch of salt and pepper in a food processor until it looks like bread crumbs. Heat oil in a frying pan, add garlic and rosemary cook for a minute, then fry the breadcrumbs until golden and crisp. Drain on kitchen paper.

Bring a pan of salt water to the boil. lay lasagna sheets on work top, sprinkle with flour. Slice into 1 cm strips. toss though your fingers to open out. Cook in water for 2 minutes.

Remove parma ham from sauce pan, slice and add back to leeks. season and add parmesan and rest of butter. Drain pasta reserving a little water and add to leeks. Add a little of the water if needed. serve srinkled with some pangrattato, extra parmesan and thyme tips, serve the rest of the pangrattato in a bowl on the side.