Leek and Prosciutto Rolls
- 4 leeks
- 12 slices prosciutto cotto (cooked ham)
- 3 ½ oz bechamel
- 4 tablespoons grated Parmigiano Reggiano cheese
- salt to taste
- nutmeg to taste
Trim the leeks, remove the outer leaves, then slice into ½-inch rounds.
Cook leeks in a pot of boiling salted water for 10 minutes. Drain and dry well. Place the leeks in a bowl and stir in the béchamel and half the Parmigiano Reggiano. Flavor with a pinch of salt and grated nutmeg.
Place a little bit of the leek mixture in the center of a slice of prosciutto, then roll it up.
Place the prosciutto rolls in a baking dish lined with parchment paper. Sprinkle with the remaining cheese and bake in a 300° F oven for 10 to 15 minutes.
The leek is closely related to the garlic and onion, but has a more delicate flavor. Originally from the Middle East, leeks spread quickly to Ancient Egypt where they have been cultivated for over 4,000 years. Hieroglyphics found inside the pyramids are depict scenes of the workers eating leeks and onions.
During the Middle Ages, leeks spread to Northern Europe. According to a legend, during the eve of a battle against the Saxons, Saint David suggested that the Welsh soldiers put leeks in their berets to distinguish them from their enemies. After having won the battle, the leek became the symbol of Wales and a tradition was born of wearing berets with leeks on the on the day of the patron saint of Wales.
Did you know that…
The Roman emperor Nero was given the nickname of “porrofago” (leek eater) for his habit of consuming large quantities of leeks in order to protect his beautiful voice?
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