Summary

Ingredients

• 4 leeks
• 1 handful thyme
• 1 tablespoon butter
• 2 cloves garlic
• 3 tablespoon olive oil
• 1 glass white wine, dry
• 500 ml vegetable stock
• 10 slices ham, air-dried (Serrano-)
• 2 handfuls parmesan, grated
• some butter
• 450 g flour
• 5 egg (s) (size M)
• 1 roll, dry
• 1 chilli pepper (s)
• 1 clove garlic, halved
• 2 sprigs rosemary
• salt and pepper
• Salt water

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Instructions

1. Clean and wash the leek and cut into 1 cm slices. Heat the olive oil and 1 tablespoon butter in the pan and sweat the garlic cloves (halved) and the thyme in them.
2. After about 2 minutes, add the leeks. Let everything stew for a few minutes until the leek is slowly softening. Remove the garlic cloves before deglazing.
3. Then deglaze with the white wine and add the broth. Season with a little pepper and salt.
4. Now cover the entire contents of the pan with Serrano ham - place the Serrano ham directly on the leek vegetables and seal everything. The ham should serve as a lid, so no liquid should be left uncovered.
5. Now put the pan lid on and let everything simmer for about 20 minutes. Then remove the lid for about 10 minutes and let it simmer.
6. At the same time mix 450 g flour with 5 eggs, salt and a dash of olive oil and knead well. If you have a pasta machine, you can simply let the pasta through until the desired thickness of the pasta is reached.
7. If you don`t have one, it`s best to take the rolling pin and roll out the dough. It is important that the dough is repeatedly rolled out, folded up and rolled out again. After 5 - 6 times, roll out the dough to the desired thickness.
8. Then simply dust the dough with flour and roll it up into a roll. Cut the roll crosswise into pieces approx. 1 - 2 cm in size. This is how the tagliatelle nests are created. To loosen it, simply grasp it loosely with your fingers and shake it.
9. Put a dry roll and a chilli pepper (if you like it spicier, leave the seeds in! If you like it a little milder, only use the fleshy part of the chilli) in the electric mixer and chop it up until you have a kind of breadcrumbs.
10. Then heat some olive oil in a pan and fry a clove of garlic (halved) with 2 sprigs of rosemary for about 1 minute. Then add the breadcrumbs and roast until it is nice and crispy. Don`t forget to swivel the pan over and over again so that nothing burns or sticks. When it is crispy and darker, place on a piece of kitchen roll, collect the garlic and rosemary and let cool.
11. Now bring a large pot of salted water to a boil. When the water boils, add the noodle nests and cook briefly (about 2 minutes) until they are al dente.
12. Then remove the Serrano ham from the leek, quickly cut it into small pieces and add it back to the leek. Season everything with salt and pepper and mix the grated Parmesan and some butter into the vegetables. Arrange on the pasta and serve with a little parmesan and the toasted breadcrumbs.