Leeks with Prosciutto and Parmesan
Delight in the savory elegance of Leeks wrapped in Prosciutto and Parmesan, where tender leek bundles are enveloped in salty prosciutto and adorned with nutty Parmesan cheese. This sophisticated dish offers a symphony of flavors and textures, marrying the sweetness of leeks with the richness of prosciutto and the sharpness of Parmesan for an unforgettable culinary experience.
Ingredients
- 3 medium leeks dark green tops removed
- 2 cups chicken stock
- 1/2 tsp kosher salt
- 1 cup finely grated Parmesan cheese
- 6 thin slices prosciutto 3 oz
- 1 Tbsp unsalted butter
Instructions
- Shave off root end of each leek, making sure to keep the bottom intact to hold leek together. Cut leeks in half lengthwise, clean under water, and drain.
- Combine chicken stock, 2 cups water, and salt in a medium skillet and bring to a boil. Reduce to a bare simmer and add leeks. Simmer until very tender, about 30 minutes. Turn off heat and let sit until cool enough to handle.
- Heat broiler and position a rack 6" from heat. Transfer leeks to a baking dish, sprinkle with 1/2 cup cheese, and wrap each in a slice of prosciutto. Add a few tablespoons poaching liquid to dish. Dot leeks with butter, sprinkle with remaining cheese, and broil until golden brown, about 5 minutes.
Notes
This recipe is originally from Rodale's Organic Life.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.