Summary

Ingredients

• 6 leeks, large
• 6 slices ham (ham), cooked
• 1 tablespoon butter
• 1 tablespoon flour
• 150 ml milk
• 150 g Goronzola
• 1 teaspoon lemon juice
• 3 tablespoon cheese (Appenzeller), grated
• 2 tablespoon hazelnuts, flakes
• Fat for the shape
• Salt and pepper, from the mill

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Instructions

1. Cut off the roots and dark green leaves from the leeks. Wash the leeks thoroughly. Halve each stick once across and pre-cook in plenty of boiling salted water for about 8 minutes. Then rinse in cold water and drain well.
2. Halve the ham slices lengthways and wrap half a slice of ham around each of the leeks. Preheat the stove to 200 degrees (no convection).
3. Heat the butter in a saucepan and sweat the flour in it. Pour in the milk while stirring vigorously and simmer for about 5 minutes, always stirring. Cut off the outer layer of white mold from the cheese, chop it up and let it melt in the sauce. Season to taste with a little salt, pepper and lemon juice.
4. Grease a square, flat casserole dish, put in pieces of leek and pour cheese sauce over it. Bake in the middle of the oven for 20-25 minutes (gas mark 3). Scatter the Appenzeller over the top about 10 minutes before the end of the baking time.
5. Roast the hazelnut leaves in a pan until golden brown and sprinkle over the leek before serving. Baguettes, toasted white bread and mashed potatoes are suitable as side dishes, and white wine, e.g. Riesling, as a drink.