Peel and trim the leeks, removing most of the green part of the leaves. Cut the leeks into
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.
© 1993 Ann and Franco Taruschio. All rights reserved.