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Slow-cooked leeks with romesco and serrano ham

Name: Slow-cooked leeks with romesco and serrano ham
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 thick leeks, white parts only; 80 g serrano ham; 2 ripe tomatoes; 1 dried ñora pepper, soaked and flesh scraped out; 1 garlic clove; 50 g Marcona almonds; 20 g hazelnuts; 1 slice of bread, toasted; 1 tbsp sherry vinegar, plus more to taste; 4 tbsp extra virgin olive oil; 150 ml vegetable stock

Sweet leeks, toasted nuts, a little sherry vinegar and thin ham: four distinct layers in a warm vegetable dish.

Servings4

Preparation25 min

Cooking50 min

Total time1 h 15 min

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Editorial illustration.

Method

Cook the leeks

Wash carefully between the layers and cut into lengths. Place in a baking dish with stock and 2 tbsp olive oil. Cover and bake at 170 °C for 35–45 minutes until tender.

Make the romesco

Roast the tomatoes and garlic at 190 °C until soft. Peel, then blend with ñora flesh, nuts, bread, vinegar and the remaining 2 tbsp oil. Keep some texture; loosen with water if needed.

Brown the cut sides

Drain and halve the leeks lengthways. Brown the cut faces in a very hot pan.

Assemble

Spread warm romesco on the plate, add the leeks and finish with room-temperature ham. Finish with a few almonds and drops of olive oil.

Suggested wine pairing

Aged brut cava · 8–10 °C

Acidity balances the sweet leeks and rich sauce; the bubbles refresh the palate between bites of ham.

Choose a wine for Spanish ham →

Kitchen tip: Roast the tomatoes and garlic alongside the leeks. Rest the romesco for 30 minutes if time allows.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

Method

Cook the leeks

Make the romesco

Brown the cut sides

Assemble

Aged brut cava · 8–10 °C

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