Here comes another light dish for the balcony or garden.
I disovered young little leeks at my organic shop and immediately this recipe from Nadine Levy-Redzepi came to my mind. In addition I knew I had leftover pine nuts at home and Guanciale was delivered a few days ago. You should always have Guanciale at home. No comparison to over-salty and over-smoked bacon. BTW, Nadine Levy-Redzepi wrote in her book that this recipe brought her mother from Paris.
Serve it lukewarm or cold with a glass of Champagne or Chablis. I have to say a quite sublime and tasty dish. Don’t forget to serve it also with a good baguette/bread.
Ingredients
1kg leeks
3 tbsp salted butter
35g pine nuts
150-200g Guanciale/Pancetta/bacon
1/2 - 1 lemon
2 tsp mustard Moutard de Meaux/Pommery
100-150ml olive oil
Preparation
- First wash the leeks. Maybe you have to cut them lengthways for cleaning?!
- Heat a casserole/Duch oven with 1litre water and add salted butter. Cook the leeks (white part) with lid for around 15min on low heat.
- Meanwhile roast the pine nuts for a few minutes in a pan
- Use the same pan to roast the stripes of Guanciale until crisp. Put them on a kitchen paper to absorb the fat and set aside
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Make the vinaigrette with juice of lemon&olive oil and Moutard de Meaux from Pommery.
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Put the cooked leeks on a big plate. Add salt&pepper and the vinaigrette. Drizzle with roasted pine nuts and crisp strips of Guanciale
- Serve with a glass of Champagne or Chablis or any kind of white wine of your liking. CHEERS
