Ingredients
For the leeks
medium-sized leeks
8
prosciutto
8 thin slices
olive oil
flaky sea salt and black pepper
For the green sauce
parsley
1 small bunch
wild garlic or chives
1 small handful
capers
1tbsp
anchovy fillets
2
lemon
1/2
olive oil
4tbsp
Leeks are more versatile than you might think, and if you get a bitterness on the outside from charring, it really brings out the inner sweetness. Cook them slowly and they go soft and sweet, almost creamy inside. Wrap them in air-dried ham and put them over fire and you get something smoky and salty that works well with this sharp, salty and fresh green sauce (a rough salsa verde) to cut through it all.
Serves
4
| Time20 mins
For the leeks
medium-sized leeks
8
prosciutto
8 thin slices
olive oil
flaky sea salt and black pepper
For the green sauce
parsley
1 small bunch
wild garlic or chives
1 small handful
capers
1tbsp
anchovy fillets
2
lemon
1/2
olive oil
4tbsp
Serves
4
| Time20 mins
Method
Trim the leeks, keeping enough of the green tops for them to hold together. Wash well to get the grit or mud that hides between the layers. Blanch in heavily salted boiling water for 3-4 minutes until just tender, then drain and dry completely. This step helps them cook evenly over fire without burning, while drying the leeks is very important as moisture stops the prosciutto crisping.
Toss the leeks lightly with oil and a pinch of salt. Wrap each one in a single layer of prosciutto – not too tightly. Put the leeks under a hot grill, turning gently – aim for blistered edges, and the prosciutto should tighten and crisp in spots.
If you’re doing this over a fire, cook over medium-hot embers for 6-8 minutes, moving between hotter and cooler areas as needed. You want a mix of soft interior and smoky char, which is slightly messy but sweet and salty in flavour. You can also cook in an oven for about 5 minutes at 200C/gas mark 6 to ensure they’re cooked through.
For the green sauce, finely chop the parsley, wild garlic or chives, capers and anchovy together, by hand. A coarse texture is better with this dish. Finely grate in the lemon zest, and add a good squeeze of lemon juice and the olive oil until loose and glossy. It should be salty, punchy and fresh.
To serve, slice the leeks and lay on a plate or board. Spoon the green sauce over and finish with olive oil and cracked pepper. A tip: it’s best to use a very sharp knife to slice the prosciutto-wrapped leeks, as it results in nice, clean cuts. If you wanted to bring some creaminess into the dish, you could serve this with some yoghurt seasoned with lemon, salt and pepper.
Ingredients
For the leeks
medium-sized leeks
8
prosciutto
8 thin slices
olive oil
flaky sea salt and black pepper
For the green sauce
parsley
1 small bunch
wild garlic or chives
1 small handful
capers
1tbsp
anchovy fillets
2
lemon
1/2
olive oil
4tbsp
Method
Trim the leeks, keeping enough of the green tops for them to hold together. Wash well to get the grit or mud that hides between the layers. Blanch in heavily salted boiling water for 3-4 minutes until just tender, then drain and dry completely. This step helps them cook evenly over fire without burning, while drying the leeks is very important as moisture stops the prosciutto crisping.
Toss the leeks lightly with oil and a pinch of salt. Wrap each one in a single layer of prosciutto – not too tightly. Put the leeks under a hot grill, turning gently – aim for blistered edges, and the prosciutto should tighten and crisp in spots.
If you’re doing this over a fire, cook over medium-hot embers for 6-8 minutes, moving between hotter and cooler areas as needed. You want a mix of soft interior and smoky char, which is slightly messy but sweet and salty in flavour. You can also cook in an oven for about 5 minutes at 200C/gas mark 6 to ensure they’re cooked through.
For the green sauce, finely chop the parsley, wild garlic or chives, capers and anchovy together, by hand. A coarse texture is better with this dish. Finely grate in the lemon zest, and add a good squeeze of lemon juice and the olive oil until loose and glossy. It should be salty, punchy and fresh.
To serve, slice the leeks and lay on a plate or board. Spoon the green sauce over and finish with olive oil and cracked pepper. A tip: it’s best to use a very sharp knife to slice the prosciutto-wrapped leeks, as it results in nice, clean cuts. If you wanted to bring some creaminess into the dish, you could serve this with some yoghurt seasoned with lemon, salt and pepper.