Leeks braised with pancetta

Name: Leeks braised with pancetta
Cook time: 1 h 30 min
Ingredients: 1kg large leeks, trimmed; Salt; 50g pancetta, cut to half-matchstick lengths; 1 small carrot, peeled and finely sliced; 1 small onion, peeled and finely sliced; 250ml chicken stock; Juice of half a lemon; 25g salted butter, softened

Steve Manfredi

May 12, 2012

Time:1-2 hours

Meat

The sweet and salty flavours of this dish come together in such a seamless way that the final flavour is greater than the sum of its parts.

Ingredients

1kg large leeks, trimmed
Salt
50g pancetta, cut to half-matchstick lengths
1 small carrot, peeled and finely sliced
1 small onion, peeled and finely sliced
250ml chicken stock
Juice of half a lemon
25g salted butter, softened

Method

Wash and cut leeks into equal lengths of about 10-12 centimetres.
Bring a large pot of lightly salted water to the boil and plunge leeks in.
Simmer for 10 minutes then drain.
Scatter pancetta sticks on the bottom of an ovenproof dish along with carrot and onion slices.
Lay leek pieces on top and pour in chicken stock.
Lightly salt and cover dish with foil.
Bake in a preheated 160C oven for 90 minutes.
Meanwhile, work lemon juice and butter together with a spoon until well incorporated.
When leeks have finished cooking, remove from oven and place on a plate.
Whisk lemon butter into remaining liquid, replace leeks and return, uncovered, to oven for 5 minutes. Serve hot.

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