This is a Chef John recipe that I got back in 2016. If the video was around then I didn't see it. I recommend you watch.
Ingredients:
3 large leeks, trimmed, sliced in half lengthwise
4 oz. pancetta, thinly sliced, (my pkg was 100 gr, I snacked the extra's)
2 tsp olive oil
S & P to taste
pinch cayenne to taste
1/4 cup chicken broth
1/4 cup white wine
1/3 cup heavy whipping cream (35%)
1/4 cup grated Parmigiano-Reggiano cheese (more is always good)
1 tsp chopped chives
Directions:
1. Preheat oven to 400 F, 200 C, mark 6.
2. Wrap each section leek with a piece of pancetta.
3. Brush olive oil into baking dish, bottom and some side. Sprinkle dish with your S & P and cayenne. Carefully place leeks with the cut side down, into your baking dish. Pour chicken broth and white wine over.
4. Cover dish tightly with foil and place on baking dish... (just because).
5. Bake in oven approx. 45 minutes, until just tender. Uncover, pour cream over the top, sprinkle on your Parm-Reggi and return to oven for about 15/20 minutes more. Until cheese is golden and sauce is bubbling.
6. Cool about 10 minutes. You can either serve directly from dish (re-spoon some sauce over) or transfer to a serving dish and pour sauce over. Garnish with chives.
If you are serving whole sides, be sure to supply steak knives. Although tender to eat, they are still fibrous enough to need a sharp knife. This is one of the reason I cut mine down, making it easier for guests. Cut in thirds, as I have, is still a big mouth full, but cut in 1/4's was too fussy and both ham and leek kept falling apart as I tried to wrap.
Note:
I cut my leeks into thirds from what he shows as a full length (well, to the dish that is). He also seems to have removed the edge of fat that is on the pancetta, I don't. In my recipe last night I was only using 2 leeks. I still did the same amount of sauce, I like extra sauce.
taxy, I've rarely found leeks much dirtier than what Chef John shows in his video. The dirt is mostly at the top. It seems to stop just as it gets to the white part. Easy to rinse out. If you are using the green tops (good for flavouring stocks, light green can be sliced, dehydrated, fantastic in soup) there might be a bit more dirt but chopped them up, (I use a salad spinner) fill bowl with water, swish leeks around, let the water settle a bit, lift out the greens, dump and rinse bowl, spin greens. It's rare I ever still see dirt in the bowl, but another quick rinse takes care of it. Really not a big ta-doo!
In his video he shows serving, in a bowl, with bread, not as a side but as a lunch... I just might try that!
Ingredients:
3 large leeks, trimmed, sliced in half lengthwise
4 oz. pancetta, thinly sliced, (my pkg was 100 gr, I snacked the extra's)
2 tsp olive oil
S & P to taste
pinch cayenne to taste
1/4 cup chicken broth
1/4 cup white wine
1/3 cup heavy whipping cream (35%)
1/4 cup grated Parmigiano-Reggiano cheese (more is always good)
1 tsp chopped chives
Directions:
1. Preheat oven to 400 F, 200 C, mark 6.
2. Wrap each section leek with a piece of pancetta.
3. Brush olive oil into baking dish, bottom and some side. Sprinkle dish with your S & P and cayenne. Carefully place leeks with the cut side down, into your baking dish. Pour chicken broth and white wine over.
4. Cover dish tightly with foil and place on baking dish... (just because).
5. Bake in oven approx. 45 minutes, until just tender. Uncover, pour cream over the top, sprinkle on your Parm-Reggi and return to oven for about 15/20 minutes more. Until cheese is golden and sauce is bubbling.
6. Cool about 10 minutes. You can either serve directly from dish (re-spoon some sauce over) or transfer to a serving dish and pour sauce over. Garnish with chives.
If you are serving whole sides, be sure to supply steak knives. Although tender to eat, they are still fibrous enough to need a sharp knife. This is one of the reason I cut mine down, making it easier for guests. Cut in thirds, as I have, is still a big mouth full, but cut in 1/4's was too fussy and both ham and leek kept falling apart as I tried to wrap.
Note:
I cut my leeks into thirds from what he shows as a full length (well, to the dish that is). He also seems to have removed the edge of fat that is on the pancetta, I don't. In my recipe last night I was only using 2 leeks. I still did the same amount of sauce, I like extra sauce.
taxy, I've rarely found leeks much dirtier than what Chef John shows in his video. The dirt is mostly at the top. It seems to stop just as it gets to the white part. Easy to rinse out. If you are using the green tops (good for flavouring stocks, light green can be sliced, dehydrated, fantastic in soup) there might be a bit more dirt but chopped them up, (I use a salad spinner) fill bowl with water, swish leeks around, let the water settle a bit, lift out the greens, dump and rinse bowl, spin greens. It's rare I ever still see dirt in the bowl, but another quick rinse takes care of it. Really not a big ta-doo!
In his video he shows serving, in a bowl, with bread, not as a side but as a lunch... I just might try that!
But to me Pancetta is round discs or cubes. So, in the store, I just looked at the pkg, saw flat pieces to be able to wrap and grabbed them.
