Braised Leeks with Prosciutto

JWU College of Culinary Arts

10 servings

Serving Size
2 halves each (3 ounces/85 grams)

Recipe ID

US standard
Butter, clarified
As needed
As needed
Leeks, fresh, white and pale green parts only, split in half lengthwise, core intact, rinsed well
10 each
10 each
Prosciutto ham, slices, cut into 1-inch (2.54-centimeter) wide strips
4 ounces
115 grams
Chicken stock, reduced by 25%
1 cup
474 milliliters
Salt, Kosher
1/2 teaspoon
1 teaspoon
Black pepper, ground
½ teaspoon
½ teaspoon
Heavy cream
1 cup
237 milliliters
  1. Gather all the ingredients and equipment.
  2. After trimming leeks, make sure they have similar lengths.
  3. In a large sauté pan, enough to hold the leeks in a single layer, heat a small amount of clarified butter over medium heat until hot, but not smoking. Place the leeks halves, cut side down and cook until cut side is well browned, about 2-3 minutes. Flip the leeks and brown the other side.
  4. Transfer the leeks to a shallow pan, while finishing the sauce. In the same pan, add the prosciutto and toss to heat through. Immediately place the prosciutto evenly over the leeks tucking some down between the leeks.
  5. Add the reduced chicken stock, salt and pepper to the sauté pan and deglaze the pan, scraping up any of the prosciutto that remains. Place the leeks over sauce. Cover with parchment paper and then with foil. Braise the leeks in a preheated 350°F (177°C) oven until tender and lightly browned, about 20 minutes.
  6. When tender, remove the parchment paper and foil. Baste with the pan juices. (If the pan is dry, add ¼ to ½ cup/60 to 118 milliliters of hot water.)
  7. Oven braise, uncovered, for an additional 10 minutes until the juices are caramel-colored and almost evaporated.
  8. Pour the cream evenly over the leeks. Bake until the cream turns a caramel color and thickens to a sauce-like consistency, about 10 minutes.
  9. Serve immediately or hold hot at 135°F (57°C) or above.