by Maud Hallin
serves 6
8 slices of pancetta
6 to 8 leeks, white parts only
1 quart of chicken stock mixture of micro onions or chives, calendula, onion flowers or salad greens mustard vinaigrette
Freeze pancetta, so that it is easy to cut. Cut into small squares. Heat oven to 375 degrees. Put pancetta on a baking sheet lined with Silpat, if possible. Bake until medium brown, checking after 10 minutes. Allow to cool.
Poach white portion of leeks in chicken stock to desired softness. Allow to cool and make about 1-inch slices.
Before serving, stack leeks on plate, drizzle with a mustard vinaigrette and top with pancetta and greens.
You can make your own mustard vinaigrette, or just mix a good French grainy mustard with white wine vinegar, olive oil, and salt and pepper to taste.
Size and length of leeks depend upon the seasons, etc. Most important is to select leeks oft he same thickness so that they cook equally. Do not throw the chicken stock away; use itfor a vegetable soup!
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