3 large leeks trimmed and sliced in half lengthwise
4 oz. pancetta thinly sliced, more as needed
2 t. olive oil
Salt and pepper to taste
Pinch of cayenne pepper or to taste
1/4 c chicken broth
1/4 c white wine
1/3 cup heavy cream
1/4 c parmesan cheese
1 t chopped fresh chives
Preheat oven to 400 degrees F (200 degrees C).
Wrap each leek half in pancetta.
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.
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.
From: All recipes.com
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