Pancetta-Wrapped Leek Gratin

I’m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Wrap each leek half in pancetta.

Step: 3

Drizzle olive into a baking dish and use a pastry brush to spread oil over the bottom of the dish and partway up the sides. Season dish with salt, black pepper, and cayenne pepper. Place leeks close together cut-side down into the prepared baking dish. Pour chicken broth and wine over leeks. Cover baking dish tightly with aluminum foil and set it on a baking sheet.

Step: 4

Bake in the preheated oven until just tender, about 45 minutes. Uncover the baking dish, pour cream over the top, and spread Parmigiano-Reggiano over the top. Return to oven and bake until cheese is golden and sauce is bubbling, 15 to 20 minutes more. Cool for 10 minutes before transferring leeks to a deep plate; ladle wine-cream sauce over the top and garnish with chives.

Per Serving: 215 calories; protein 4.9g; carbohydrates 11.6g; fat 16.1g; cholesterol 33.9mg; sodium 267.1mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .