Fabio Vivani Tucks Leeks In Bed With Prosciutto. You Should Too!

• 8 leeks, cleaned
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon mustard
• 1 tablespoon balsamic glaze
• 2 cups Pecorino cheese, grated
• 20 slices prosciutto

1. Preheat the oven to 350 F.
2. Cut the top 2 inches off the leeks (the green part), and chop each leek into 3 equal parts.
3. Blanch them for about 1012 minutes in boiling salted water, remove from water and let them cool down to room temperature.
4. In a large bowl, mix the olive oil, salt, pepper, mustard and balsamic glaze (See: How To Make A Reduction).
5. Add the leeks and toss them to coat.
6. Arrange the leeks in a baking dish, standing up on their ends like soldiers, close together.
7. Cover the leeks with the Pecorino, then lay the prosciutto over the cheese, tucking the slices under the bottoms of the leeks so they are fully covered.
8. Bake for about 30 minutes or until the prosciutto starts to get really crispy.
9. Remove from the oven and, using a sharp knife, cut off one corner for a dramatic presentation.

leeks, olive oil, salt, pepper, mustard, balsamic glaze, pecorino cheese

Taken from www.foodrepublic.com/recipes/fabio-vivani-tucks-leeks-in-bed-with-prosciutto-you-should-too/ (may not work)