 Baked Leeks with Béchamel Sauce and Chopped Ham.Porri Gratinati al Prosciutto
As featured in the book
- Verdure - Vegetables the Italian Way
Serves - 4
Preparation - 15 minutes
Cooking - 45 minutes
Level of Difficulty - Simple |
Ingredients
- 2lb (1kg) fresh leeks
- salt and freshly ground black pepper
- 1 quantity béchamel sauce - recipe here
- 1 tablespoon butter
- 1 egg yolk
- 1 cup (4oz/125g) ham, finely chopped
- 1/2 cup (2oz/60g) Gruyère cheese, freshly grated
(Great with a dry white wine)
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Discard any withered leaves from the leeks and chop off the green tops. Cook in salted, boiling water for about 10 minutes or until tender.
Prepare the béchamel sauce and leave to cool.
Drain the leeks and sauté for 5 minutes in a skillet (frying pan) with the butter, salt and pepper. Place in an ovenproof dish.
Combine the egg yolk and 3/4 of the ham with the béchamel, mix well, and pour over the leeks. Sprinkle with the Gruyère and remaining ham.
Bake in a preheated oven at 350°F/180°C/Gas 4 for 20 minutes.
Serve hot as an entrée or as a side dish with fish. |
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