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Angela's Italian and Sicilian Recipes
Leeks with Prosciutto
Leeks with Prosciutto
(Porri al Prosciutto)
For the Leeks:
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) Gruyère cheese, freshly grated
2 tablespoons Parmigiano cheese, freshly grated
3 and 1/2 oz (100 grams) butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) milk
Salt and pepper

For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
Prepare the Bechamel Sauce:
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. Bechamel sauce should not taste like flour.

Remove the saucepan from the heat.

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 2 slices of butter mixed with an equal quantity of plain flour.

Prepare the Leeks:
Parboil the leeks in salted water for about 5 minutes.
Drain well.

Preheat the oven to 180°C (350°F) Gas Mark 4.

Trim the fat from the ham (prosciutto).
Place the fat in an ovenproof dish with 1 oz (25 grams) of butter.

Melt over a medium heat.
Add the leeks in two layers and cook, basting frequently, until lightly browned.

Season with salt and pepper.

Stir the Gruyère into the bechamel 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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