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    Roasted Leeks Rolled in Parma Ham

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    Roasted Leeks Rolled in Parma Ham

    Serves: Serves 4 as a starter or a side dish


    • 800g leeks, trimmed weight
    • 5 tablespoons extra virgin olive oil
    • 2 tablespoons white wine
    • 2 teaspoons red wine vinegar
    • 1 teaspoon Dijon mustard
    • 12 slices air-dried ham (parma, bayonne or serrano)
    • 2 medium-sized eggs, hard-boiled for 10 minutes and cooled in cold water
    • Sea salt
    • Black pepper


    1. Preheat the oven to 190°C/gas mark 5. Remove the tough outer layer from the leeks, or more if you can see dirt trapped. Place in a baking dish, pour over 3 tablespoons of the oil and the wine, season and roast for 50 minutes.
    2. Once they are cool enough to handle, slit the leeks to remove the cooked centre. Discard the dried outer layer and cut off the coloured ends. Either halve or quarter the leeks lengthwise, and cut into 5cm strips. Blend the vinegar with the mustard and seasoning in a bowl, add the remaining oil and any roasting juices. Place the leeks in a bowl, pour over the dressing, cover and chill for several hours.
    3. To serve, bring the leeks back to room temperature. Roll several leek strips in a slice of ham. Repeat using all the leeks and ham. Arrange on a serving plate and spoon over the dressing. Shell the eggs and separately chop two of the yolks and one of the whites. Garnish with the chopped egg and serve.

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