Leeks With Prosciutto in Creamy Bechamel Sauce
From mystic_river1 15 years agoIngredients
- leeks with prosciutto shopping list
- Ingredients: shopping list
- 2 and 1/4 lbs leeks, white parts only shopping list
- 3 and 1/2 oz cooked ham or prosciutto, sliced shopping list
- 3 and 1/2 oz butter shopping list
- 2 oz plain flour shopping list
- 18 fl oz milk shopping list
- 3 and 1/2 oz Gruyère cheese, freshly grated shopping list
- 2 tablespoons parmigiano cheese, freshly grated shopping list
- salt and pepper shopping list
How to make it
- Directions:
- Parboil the leeks in salted water for 5 minutes, then drain well.
- Preheat the oven to 350°F
- Trim the fat from the ham (prosciutto) and place the fat in an ovenproof dish with 1 oz of the butter.
- Melt over a medium heat, then add the leeks in two layers and cook, basting frequently, until lightly browned.
- Season with salt and pepper.
- Meanwhile, prepare a Bechamel Sauce, using 1 oz ( of the remaining butter, the flour and milk: Melt the butter in a saucepan over a medium heat.
- Whisk in the flour.
- Pour in all the milk, whisking constantly until it starts to boil.
- Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes.
- Taste and add more salt if necessary and season with pepper and/or nutmeg.
- If the sauce is too thick, add a little more milk. If too runny, return to the heat and add a knob of butter mixed with an equal quantity of plain flour.
- Stir the Gruyère into the sauce.
- Remove the dish of leeks from the heat, lay the slices of ham on top and spoon the bechamel sauce over them.
- Dot with the remaining butter, sprinkle with the Parmigiano cheese and bake for about 10 minutes.
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The Rating
Reviewed by 5 people-
Sounds great, \0
Jeffhot_it_up in Columbiana loved it
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