Leeks with Parma Ham

Porri con Prosciutto di Parma


  • 6 leeks
  • 3 shallots
  • 1 tablespoon olive oil
  • 15 g/½ oz butter
  • 60 g/2 oz Parma ham, cut in julienne
  • salt and freshly ground black pepper


Peel and trim the leeks, removing most of the green part of the leaves. Cut the leeks into 7.5/3 in lengths and then into julienne. Wash thoroughly. Leeks tend to hold soil so do wash them very carefully.

Slice and sweat the shallots in the olive oil and butter. Add the leeks and cook until softened. Stir in the Parma ham and season to taste. Cook briefly.

Serve in a small mound on each plate. This combination goes particularly well with grilled lamb dishes.