Leeks with Bacon and Béchamel in the Oven

Name: Leeks with Bacon and Béchamel in the Oven - Beatrice H.
Ingredients: 4; 5 leek stalks 250 g (but 400; 500 g would also work) slices of smoked bacon 500 ml milk 50 g butter 1 tablespoon heaped of rice flour (cornstarch; white flour; or potato starch can also be used) grated Parmesan (I used Grana Padano; other types of cheese can also work)

Salad - Leeks with Bacon and Béchamel in the Oven by Beatrice H. - Recipia

To obtain a delicious leek recipe with bacon and béchamel sauce, we will start by cleaning and cutting the leeks into suitably sized pieces. It is important that each piece is uniform to ensure even cooking. Once we are done, we will place the leek pieces to steam. If you have a pressure cooker, this process will take about 5 minutes. If you are using a regular pot, boil the leeks until a fork easily goes into them, usually about 10-15 minutes. In both cases, it is essential to let the leeks cool in a colander, as excess water will affect the consistency of the béchamel sauce. If you boiled the leeks in water, make sure to let them drain for enough time; otherwise, the water will soften the sauce and compromise the final texture of the dish. Next, we will prepare the béchamel sauce. In a saucepan, we put the butter and flour, mixing them with a wooden spatula until the butter melts and combines well with the flour. It is crucial to stir constantly to avoid lumps. Then, we gradually add the milk, continuing to stir with a whisk to achieve a smooth consistency. Keep the heat on low and continue stirring until the sauce thickens well, being careful not to let it stick to the bottom of the pot. Once the sauce is ready, we move on to assembling the dish. We take each piece of leek and wrap it in very thin strips of bacon. We place these rolls in a baking dish where we have already added a few tablespoons of béchamel sauce to prevent sticking. After placing all the rolls, we pour the remaining béchamel sauce over them, ensuring they are well covered. Finally, we generously grate parmesan, grana, or cheese on top to achieve a savory crust after baking. We place the dish in the preheated oven at 180°C and let it bake for about 20-30 minutes, or until the surface turns golden and gratin. It is important to monitor the dish to avoid overcooking. Once ready, we let the dish cool for about 10 minutes before serving to allow the flavors to settle. This dish is perfect as an appetizer or as a main course alongside a fresh salad. Bon appétit!

Ingredients

4
5 leek stalks 250 g (but 400
500 g would also work) slices of smoked bacon 500 ml milk 50 g butter 1 tablespoon heaped of rice flour (cornstarch
white flour
or potato starch can also be used) grated Parmesan (I used Grana Padano
other types of cheese can also work)

Leeks with Bacon and Béchamel in the Oven

Ingredients

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