Baked Leeks With Bechamel And Jamon Serrano Food

BAKED LEEKS WITH BECHAMEL AND JAMON SERRANO

Steps:

• Cut off the roots and the green part of the leeks. Cut the leeks downwards in a cross shape from the top, remove the outside leaves and wash in plenty of water to remove any soil from between the layers. Cut into regular pieces and cook in boiling salted water for 10 minutes. Drain.
• Heat the oil, add the flour and fry gently. Boil the milk and pour over, stirring all the time to make a smooth béchamel sauce. Season with salt, pepper and a little nutmeg. Cook for 5 minutes, stirring all the time. Remove from the heat and add half the butter.
• Arrange the leeks on an oven-proof dish, leaving spaces between them. Pour the béchamel over and top with the rest of the butter in small pieces and grated cheese. Brown under the grill then place the iberico or serrano ham slices between the leeks so that the fat melts with the heat of the dish, bringing out the taste of the ham. Serve immediately.

BAKED LEEK CASSEROLE

Steps:

• preheat oven to 375*F (190*C).
• butter baking dish.
• place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour.
• add paprika, nutmeg and milk, season well, mix together with whisk.
• pour mixture into baking dish and bake for 40 minutes in oven.
• slice and serve.

SPANISH TOMATO BREAD WITH JAMON SERRANO (SERRANO HAM)

Steps:

• Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread.

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.