4 leeks, trimmed and washed, cut into 1/2 inch pieces
3 springs fresh thyme
5 garlic cloves, minced, divided
4 ounces white wine
1/2 teaspoon black pepper
2 cups chicken stock
12 slices prosciutto
1 pound pappardelle pasta
1 cup panko
1 spring fresh rosemary
2 1/4 cups parmesan cheese, grated, divided
1. Heat a deep skillet with the butter and 1 tablespoon olive oil. Once the butter has melted, add in the leeks and thyme. Sauté for 3 minutes, then add in the 3 cloves of minced garlic.
2. Pour in the wine, black pepper and the stock. Arrange the prosciutto slices over the leek mixture, cover and simmer for 20 minutes. Remove from heat.
3. In a large sauté pan over medium-high heat, add the remaining 2 tablespoons of olive oil, 2 cloves of garlic, panko and the rosemary sprig. Cook until panko is golden brown, about 5 minutes. Remove from heat and stir in Fire-Roasted Tomato Flakes. Set aside.
4. Bring a large pot of salted water to boil. Cook pasta according to package directions for al dente. Drain, reserving 1/2 cup of the pasta water.
5. With kitchen shears, cut the prosciutto into 1 inch pieces. Stir in the pasta and 2 cups of parmesan cheese to the prosciutto leek mixture. If needed add in the reserved cooking water to make the sauce.
6. Serve with a sprinkling of the Fire-Roasted Tomato panko mixture and the remaining 1/4 cup of parmesan cheese.