Leeks and Speck
Inspired by an old edition of Sale e Pepe, an Italian food magazine, this recipe can be made with either leeks or spring onions.
2 leeks, trimmed and cut into thirds
6 slices of Speck
2 spoonfuls of balsamic vinegar of Modena
1 spoonful of extra-virgin olive oil
Roll a slice of Speck around each piece of leek. Place the rolls in a non-stick pan with a spoonful of oil, and allow to brown for a few minutes. Drizzle with balsamic vinegar and allow the sauce to reduce slightly. Cover and leave to cook over a low flame for 10 minutes. Remove the lid, add a glass of water and reduce again.
Serve while still warm, on a bed of salad dressed with the balsamic vinegar glaze left in the pan.
