Angela's Italian Recipe for Leeks with Prosciutto

Leeks with Prosciutto
(Porri al Prosciutto)


Ingredients: 2 and 1/4 lbs (1 kg) leeks, white parts only 3 and 1/2 oz (100 grams) cooked ham or prosciutto, sliced 3 and 1/2 oz (100 grams) butter 2 oz (50 grams) plain flour 18 fl oz (500 ml) milk 3 and 1/2 oz (100 grams) Gruyère cheese, freshly grated 2 tablespoons Parmigiano cheese, freshly grated Salt and pepper Directions:

Parboil the leeks in salted water for 5 minutes, then drain well. Preheat the oven to 180°C (350°F) Gas Mark 4. Trim the fat from the ham (prosciutto) and place the fat in an ovenproof dish with 1 oz (25 grams) 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 Béchamel Sauce, using 1 oz (25 grams) 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 béchamel sauce over them. Dot with the remaining butter, sprinkle with the Parmigiano cheese and bake for about 10 minutes. Serves 4.

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