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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be an appetizer or a rich side dish with a simple roast chicken. Mild flavor, tender leeks, lovely yummy topping. Ingredients:
8 medium leeks, split lengthwise, washed and trimmed to the pale green part, use the tough uppper dark green part for making stock |
8 slices of prosciutto |
3 tbsp of unsalted butter |
3 tbsp of flour |
2 1/2cups of chicken broth heated (add a boullion cube to canned stock to strengthen the flavor component-no salt needed to flavor sauce if you do this) |
5 to 6 passes of nutmeg on your microplane rasp (1/8 tsp of nutmeg) |
1 cup of grated gruyere cheese |
1/2 cup of plain bread crumbs |
Directions:
1. Trim, wash leeks.
2. Put them in a shallow sauce pan and cook them in enough boiling water until the leeks are tender but not mush. About 10 minutes.
3. Drain and cool the leeks.
4. When you can handle them, wrap each leek in a slice of prosciutto and place in a well buttered baking dish.
5. Preheat oven to 375 degrees.
6. Make a roux by combining the melted butter and flour over low heat. Cook a few minutes.
7. Add the chicken stock and the nutmeg.
8. Continue cooking until it thickens.
9. Pour the sauce over the leeks, sprinkle with the cheese and the bread crumbs; bake uncovered until brown and bubbly about 15 to 20 minutes.
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