Nutrition Facts
4 servings
4
Recipe for Leek Gratin with Prosciutto and Parmesan
Revisit the traditional dish by replacing the main ingredient with leeks! Guaranteed success!
Ingredients
6 Leek from Normandy
12 Cured ham
20 Whole whipping cream
50 Freshly grated Parmesan
1 Olive oil
Nutmeg
Freshly ground pepper
Directions
1
Cut the leeks to keep only the white part for this recipe. Use the green part for a soup, for example.
2
Split the leeks and rinse them, then steam them for 10 minutes.
3
When the leeks are cooked, cut them in half and wrap a slice of cured ham around each piece of leek.
4
Place the leeks in a lightly oiled baking dish.
5
In a saucepan, warm the cream and add 3/4 of the grated cheese. Stir to melt it, then add a bit of nutmeg and pepper. Do not salt, as the cheese and ham are already salty.
6
Spread the cream over the leeks, and sprinkle with the remaining parmesan.
7
Bake at 190°C in a fan oven for 20 minutes. The cream should be browned on the surface.
8
To finish, serve very hot and enjoy.
Ingredients
Ingredients
6 Leek from Normandy
12 Cured ham
20 Whole whipping cream
50 Freshly grated Parmesan
1 Olive oil
Nutmeg
Freshly ground pepper
Directions
Directions
1
Cut the leeks to keep only the white part for this recipe. Use the green part for a soup, for example.
2
Split the leeks and rinse them, then steam them for 10 minutes.
3
When the leeks are cooked, cut them in half and wrap a slice of cured ham around each piece of leek.
4
Place the leeks in a lightly oiled baking dish.
5
In a saucepan, warm the cream and add 3/4 of the grated cheese. Stir to melt it, then add a bit of nutmeg and pepper. Do not salt, as the cheese and ham are already salty.
6
Spread the cream over the leeks, and sprinkle with the remaining parmesan.
7
Bake at 190°C in a fan oven for 20 minutes. The cream should be browned on the surface.
8
To finish, serve very hot and enjoy.
Notes
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EN