Leeks with Ham
- Energy Kcal 290
- Carbohydrates g 8.8
- of which sugars g 5
- Protein g 13.6
- Fats g 22.2
- of which saturated fat g 11.6
- Fiber g 1.8
- Cholesterol mg 73
- Sodium mg 1030
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Leeks with prosciutto are a real treat from northern Italy, perfect for giving your everyday veggies a tender makeover. Instead of just throwing leeks into soups or pasta, folks in places like Lombardy and Veneto love to make them into fun, rolled appetizers. And here's the thing—take those milder-tasting leeks—which aren’t as strong as onions but still super flavorful, cook them until they’re sweet and golden, then wrap each stick in a slice of prosciutto crudo. What you get is a dish inspired by classic involtini with a touch of cannelloni-style creativity, but with a veggie twist. Pretty simple. It’s the kind of dish you'd find on an antipasto platter at a family table, where the salty prosciutto beautifully complements the subtle taste of leeks. This combo makes leeks with prosciutto a fantastic choice for anyone who loves a light yet crispy and satisfying snack.
Pairing these with a creamy Parmesan sauce really seals the deal. I mean, the moist sauce drizzled over the prosciutto-wrapped leeks just pulls everything together, adding a rich bite that tastes like northern Italy. It’s a bit different from the usual leek and prosciutto recipes, like the ones in quiches or leeks and prosciutto pasta. Here, the focus is on keeping the flavors fresh and clean—a hallmark of Italian cooking. And you know what? Some regions have their own twist—maybe roasting the leeks for extra crispy edges or sautéing them for a softer texture. Either way, the mix of textures and salty-sweet flavors makes these a fun leeks and prosciutto appetizer or side dish. Imagine them on a table next to a glass of white wine and some olives, just waiting to be enjoyed. Really, they look fancy but are so so easy to make. And they show off how good simple, fresh leek and prosciutto recipes can be when you let the ingredients shine.
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INGREDIENTS
- Leeks 7.75 oz (220 g)
- Prosciutto crudo 4.2 oz (120 g)
- For the Parmesan Cream
- Fresh liquid cream 0.85 cup (200 g) - at room temperature
- Parmigiano Reggiano PDO cheese 1 oz (30 g)
- Butter 1 ½ tbsp (20 g)
- Type 00 flour ⅛ cup (20 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Leeks with Ham
To make the leeks with ham, first trim the leek, then cut it lengthwise to remove the outer leaves 1. Cut them into 3 equal parts 2, wrap a slice of ham around each piece 3, and set aside.
Meanwhile, prepare the Parmesan cream: in a saucepan, place the butter and melt it over low heat 4, then add the sifted flour all at once 5 and stir vigorously with a whisk 6.
Then pour the heavy cream at room temperature in several additions 7, salt 8, and pepper 9.
and add 25 g (0.88 oz) of grated Parmesan 10, setting aside the remaining 5 g (0.18 oz) for garnish at the end. Stir well, keeping the heat on medium until the cream has thickened: this will take about 4 minutes in total 11. Pour the cream onto the bottom of a baking dish that fits the leeks 12: we used a square pan measuring 8x8 inches.
Then place the leeks 13, garnish with the remaining grated Parmesan set aside 14, and bake in a preheated static oven at 356°F for 18 minutes, switching to grill mode at 464°F for the last 2 minutes. Once a crust has formed, the leeks with ham will be ready to be served 15.