Save to your scrapbook
Gratin of leeks & spring greens with Taleggio & ham
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 - 6
2 leeks, trimmed and washed
200g baby leaf greens (or Swiss chard)
200g pack Waitrose Thick Cut Cavalo Nero (or regular cavalo nero)
1 bunch salad onions
20g plain flour
300ml chicken stock
200ml double cream
1 tsp Dijon mustard
200g Taleggio cheese
90g pulled ham hock
1 tbsp grated Parmigiano Reggiano
1 tbsp breadcrumbs (fresh or dried)
1. Preheat the oven to 190°C, gas mark 5. Thickly slice the leek and cook in salted boiling water for 3 minutes. Meanwhile, trim the greens, cut into thick strips and wash in cold water. Add to the pan with the cavolo nero, cover and cook for 3 minutes until just tender. Drain and leave in the colander while you prepare the sauce.
2. Trim the salad onions and cut into 2-3cm lengths. Melt 40g of the butter in a small pan, add the salad onions and sauté briefly until tender. Remove from the pan with a slotted spoon and set aside. Add the flour to the remaining butter in the pan and stir over a low heat to make a roux. Gradually add the stock, stirring until smooth. Simmer for 2-3 minutes then add the cream and mustard and cook for a further minute. Season and remove from the heat.
3. Trim the rind from the Taleggio and cut the cheese into cubes. Use the remaining butter to grease an ovenproof dish and add a third of the greens, leeks and salad onions. Scatter with a third of the Taleggio and ham. Repeat these layers twice more. Spoon over the sauce, scatter with Parmigiano Reggiano and breadcrumbs and bake in the oven for 25 minutes until golden and bubbling. Serve with crusty bread.
Typical values per serving: