Pancetta-Wrapped Leek Gratin
Makes 2 servings
Ingredients:
3 large leeks
about 4 oz pancetta
2 tsp olive oil
salt, pepper and cayenne to taste
1/4 cup chicken broth
1/4 cup drinkable white wine
1/3 cup heavy cream
finely grated Parmigiano-Reggiano cheese as needed
chives to garnish
Direction:
Preheat your oven to 400 degrees Fahrenheit.
Prepare your leeks by cutting the roots and the top portion leaving only the white part. Make sure it fits in your baking dish.
Evenly, divide it lengthwise and rinse thoroughly to remove any dirt or sand.
Wrap each leaf with the pancetta. Use as much as you want.
Brush your baking dish with olive oil. Give it a generous seasoning of freshly ground pepper, cayenne pepper and salt. Arrange the leeks in the dish, flat side down.
Pour chicken stock and white wine over the leeks. Sprinkle some salt and cover with foil.
Put it in the oven for 45 minutes until leeks are just fairly tender. Take it out in the oven and drizzle with heavy cream and Parmigiano-Reggiano.
Bake for another 15-20 minutes. Let it cool for 10 minutes before serving.