Gratin of Pasta with Leeks and
Bacon
This was a
recipe from way back: it was supremely popular, I remember, and became quite a
perennial in our house and amongst various friends. Now with a little help I am
able to present to you the 21st-century cheat’s version. I promise it can be
prepared in moments, as the only work involved – if you can bear it – is to
slice up a couple of leeks.
Go for a really good pasta
Serves
: 2 Generously
Ingredients:
6oz
/ 175g Pasta
2 Medium Leeks
1 x 300g Tub
Leek and Fontal Sauce (or any supermarket Fresh Cheese Sauce)
1 x 130g Double Pack of Pancetti Cubetti (Italian Cured Bacon)
1 x 250g Ball Mozarella
1 x 60g Tub
Ready-Grated Parmesan
Salt and Freshly Milled Black Pepper
Instructions:
1.
Pre-heat
the oven to Gas Mark 5 / 375°F / 190°C.
2.
First
put a large pot with 4 pints / 2.25 litres of water in it on to boil.
3.
Then
begin with the only real work you’ll have to do and that’s trim most of the
green part off the leeks, slit them lengthways to halfway
down, and fan out the layers under a cold running tap to get rid of any grit.
4.
Now
slice them in halves lengthways all the way down and slice the halves into
small squares about the size of your thumbnail.
5.
Next
cut the mozzarella into slices and those slices
into halves.
6.
When
the water boils, add salt and throw in the pasta – a timer would be useful here as it
only needs 6 minutes.
7.
Meanwhile
heat up a solid, medium frying pan (no fat in it) and when it’s good and hot,
add the pancetta and let it cook in its own fat
for about 5 minutes, shaking the pan from time to time.
8.
Then
add the leeks, stir well and let these cook for a
further 5 minutes.
9.
When
the pasta has had its time, drain it in a
colander, then tip it swiftly back into the saucepan, leaving a little moisture
still clinging to it.
10. Stir
in the Leek and Fontal Sauce, followed by the leeks and pancetta plus half the grated Parmesan and a good seasoning of salt and pepper.
11. After
a good old stir, tip the lot into a heatproof gratin dish (I used an Apilco
dish 7˝ x 7˝ inches/19 cm x 19 cm) base measurement).
12. Scatter
the slices of mozzarella over the top followed by the
rest of the Parmesan and bake in the oven on a high
shelf for 20 minutes. (Note: if you would like to make this ahead of time, it
will need 30 – 40 minutes in the oven to heat through from cold).
13. We
served this with a plain lettuce and rocket salad with cubes of avocado in it and, of course, something
very Italian and red to drink.
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