Braised Leeks and Shiitakes Wrapped in Pancetta
- 4 large leeks (white part needs to be 6 inches long after trimming)
- 2 tablespoons extra virgin olive oil
- 8 medium shiitakes, stems removed and discarded or saved for stock
- Kosher salt and freshly ground black pepper
- 1 garlic clove, finely chopped
- 1 cup Chicken Stock or high-quality canned low-sodium chicken broth
- ¼ cup dry white wine
- 1 sprig thyme
- ¼ teaspoon finely chopped fresh rosemary
- 8 thin slices pancetta (3 to 4 ounces)
Instructions:
Once you taste leeks braised in a little white wine and chicken stock, you’ll never go back to braising them in water.
- Trim the roots off each leek. Cut off the green tops and any tough outer leaves. Slice each leek lengthwise, leaving a 2-inch section of the base intact. Holding the base tightly, swish each leek vigorously in a pot of cold water, spreading the leaves apart, then rinse under cold running water to dislodge any sand or grit trapped between the leaves. Shake off excess water.
- Heat the oil in a large sauté pan over medium heat. Add the mushroom caps, season with salt and pepper, and cook, turning once, until tender, about 3 minutes per side. Transfer the mushrooms to a plate and set aside.
- Add the leeks to the pan and sear all over until lightly browned. Season with salt and pepper. Add the garlic and cook until it becomes aromatic, about a minute. Add the stock, wine, thyme, and rosemary, lay a piece of foil over the leeks, and then cover with a lid. Reduce the heat to low and simmer until the leeks are tender, 30 to 40 minutes. Remove the leeks from the liquid and cool; reserve the braising liquid.
- Insert 2 shiitakes between the halves of each leek, like a sandwich. Wrap 2 slices of the pancetta around each leek in a spiral, to secure the shiitakes and bind the leek halves together.
- Place the pancetta-wrapped leeks in a large nonstick sauté pan and cook over medium heat, using tongs to turn the leeks, until the pancetta is browned all over and the leeks are warm. Serve drizzled with the braising liquid.