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Stuffed leeks

Stuffed leeks
© Lena Staal
Home Food & Drinks Recipes Cooking Puerros Rellenos de Manchego e Serrano (stuffed leeks)

Puerros Rellenos de Manchego e Serrano (stuffed leeks)

Vegetables

The Spanish are specialists in fine leeks – think calçots from Catalonia, for example. But they also know how to prepare exotic dishes from normal leeks!

Ingredients (4 servings)
8 medium leeks, just the white part
150 g Serrano ham, thinly sliced
100 Manchego
200 ml cream
some butter (for greasing)
salt
pepper

Method:

  • Cook the leeks in salted boiling water for 10 minutes. In the meantime, finely chop half the ham and grate half the cheese. Place in a bowl, add 2 tablespoons of cream and stir.
  • Slit the leeks lengthwise on a chopping board and carefully remove the inside, keeping the outer 2-3 layers.
  • Chop the inside part of the leek that has just been removed and add to the ham and cheese cream mixture. Preheat the oven to 180°C. Grease the casserole dish.
  • Unfold the outer leek pieces, fill with the mixture using a teaspoon, close and place in the dish. Pour over the remaining cream, season with pepper and bake for 10 minutes. Cut the rest of the cheese into thin strips and the rest of the ham into large strips.
  • After 10 minutes, remove the dish from the oven, spread the remaining cheese and ham over the stuffed leeks and place in the oven under the grill for a few minutes until the ham is delicately crisp. Serve hot.
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