3-4 leeks 1/2 cup chicken broth
4 oz pancetta 1/4 cup white wine
2 T olive oil 1/2 cup heavy cream
salt and pepper 1/2 cup grated parm
garnish with chives or scallions
First prepare the leeks, cut off bottom and top where dark green leaves start. Wash really well, soak and shake in water, cut in half lengthwise, pull layers back and rinse in-between. Make sure all sand and dirt is removed. Prepare in cazuela by using olive oil on the bottom and the sides. Wrap leeks with pancetta, place flat side down. When all the leeks are prepared pour chicken broth, white wine over them and generously sprinkle with salt and pepper. Cover and cook at 400° for 45-60 min. Remove from oven pour heavy cream in dish and sprinkle grated cheese over leeks. Put back in oven uncovered for an additional 15 min. Serve with crusty bread to mop up juices. Yum!!
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