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Sponsored by: Riverford Organic Vegetables
Leek and Parma Ham Fritti
| Published: 25th February 2008 17:20 |
Preparation Time: 5 mins
Cooking Time: 35 mins
Serves: 4
Ingredients
4 leeks (600-700g)
20g butter
5 tbsp white wine
8 slices parma ham
2 eggs, beaten with 1 tbsp milk
125g fresh breadcrumbs
120ml olive oil
salt & pepper
Instructions
- Preheat the oven to 200°C. Trim the leeks, wash and cut in half lengthways. Place in a shallow ovenproof dish, dot with butter, pour over the wine and season well.
- Cover tightly with foil and bake in the oven until the leeks are just tender. Allow to cool, then drain and dry on kitchen roll.
- Wrap each piece of leek in parma ham. Dip in the beaten egg, then breadcrumbs until well coated. Repeat with all the leeks.
- Heat the oil in a frying pan and fry the leeks over a moderate heat until crisp and golden brown. Drain and serve.
by Jane Baxter
This recipe is based on one from a book by Franco Taruschio, the legend who ran The Walnut Tree in Abergavenny for many years. We thought it was fitting to mention this great establishment as another legend has taken the helm at the kitchen: Shaun Hill (along with the lovely William, who always makes us so welcome at the Angel Hotel during festival week). Definitely try to get there – we will.
Reproduced courtesy of River Nene
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