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Spaghetti alla Chitarra with Leeks and Crispy Prosciutto

Spaghetti alla Chitarra with Leeks and Crispy Prosciutto

Discover an Italian classic: Spaghetti alla Chitarra. Tossed with leeks, fresh herbs and crispy prosciutto it makes a delicious weeknight dinner that the whole family will love.

5


What you’ll need

  • 1 pkg (300 g) Olivieri Spaghetti alla Chitarra
  • 2 tbsp (30 mL) olive oil
  • 2 leeks (white and light green parts only), thinly sliced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 cup (60 mL) dry white wine
  • 3/4 cup (175 mL) reduced-sodium beef broth
  • 1/2 cup (125 mL) 35% whipping cream
  • 4 slices prosciutto, cooked crisp and crumbled
  • 1/3 cup (75 mL) shaved Parmesan cheese
  • 2 tbsp (30 mL) finely chopped fresh chives

 

Directions

  • PREPARE spaghetti according to package directions.
  • HEAT oil in skillet set over medium heat; cook leeks, shallots, garlic, thyme, rosemary, salt and pepper for about 5 minutes or until slightly softened. Stir in wine; cook for 1 minute. Stir in beef broth; bring to boil. Cook for 2 minutes. Stir in cream; return to boil. Cook for 5 to 8 minutes or until thickened.
  • TOSS spaghetti with sauce; transfer to serving dish. Garnish with prosciutto, Parmesan and chives.

​Tip: For crispy cooked prosciutto, heat 2 tbsp oil in large skillet; cook for 5 to 8 minutes or until golden and crispy.

 

Products used in This Recipe


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