Baked Leeks With Prosciutto Recipes

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add leeks; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. Remove from pan., In same skillet, cook prosciutto over medium heat until crisp. Remove to paper towels to drain., In a greased 11x7-in. baking dish, layer hash browns, leeks and prosciutto. In a large bowl, whisk eggs, milk, cheese, basil and mustard; pour over top. Drop cream cheese by tablespoonfuls over egg mixture., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• Preheat oven to 180c.
• Place stock, sherry, thyme and peppercorns in a baking dish.
• Wrap leek with prosciutto.
• Place in dish with other ingredients and dot with butter.
• Cover and bake for 40minutes.
• Uncover dish and bake for 5 more minutes to crisp prosciutto.
• Serve hot.

Steps:

• Preheat oven to 425°F.
• In a small heavy skillet cook leek and prosciutto in oil over moderate heat, stirring, until leek is softened. Add water and cook, covered, over low heat until leek is soft, about 10 minutes. Pour off any excess water. Remove skillet from heat and add salt and pepper to taste. Let filling cool completely and stir in cheese.
• Roll out puff pastry on lightly floured surface into a 12-inch square and with a 4-inch round cutter cut out 4 rounds.
• Divide filling among rounds, mounding it in the center, and brush edges of rounds with water. Fold rounds in half, pressing edges together firmly, and crimp edges with tines of fork to seal well.Empanadas may be prepared up to this point 1 day in advance and dept covered and chilled.
• Arrange empanadas on a dampened baking sheet and brush with egg wash. Prick top of each empanada several times with fork (for steam vents). Bake empanadas in upper third of oven until puffed and golden, 12 to 15 minutes.

Steps:

• Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
• Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.