Some people believe that the best foods combine salty and sweet flavors or crispy and soft textures but some people think that the most delightful tastes are achieved when contrasting ingredients come together. That is exactly what happens in the leek, prosciutto, and cheese empanada. The delicate flavor of the leeks, the saltiness of the prosciutto, and the gooeyness of the cheese are married together by a flaky, buttery crust and baked until golden brown to become an irresistible dish. If you are looking for an easy-to-make appetizer or main course that will wow your family and friends, look no further than this leek, prosciutto, and cheese empanada recipe.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED LEEKS WITH PROSCIUTTO AND GOAT CHEESE OVER CAPELLINI
Provided by Robin Miller : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving.
BAKED LEEKS WITH PROSCIUTTO
Make and share this Baked Leeks With Prosciutto recipe from Food.com.
Provided by MrsSPheonix
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180c.
- Place stock, sherry, thyme and peppercorns in a baking dish.
- Wrap leek with prosciutto.
- Place in dish with other ingredients and dot with butter.
- Cover and bake for 40minutes.
- Uncover dish and bake for 5 more minutes to crisp prosciutto.
- Serve hot.
Nutrition Facts : Calories 131.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.6, Sodium 91.2, Carbohydrate 14.7, Fiber 1.6, Sugar 4.2, Protein 2.2
PASTA WITH LEEKS, PEAS, AND PROSCIUTTO
Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.
- To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.
LEEK, PROSCIUTTO AND GOAT CHEESE FRITTATA
An oven safe nonsrick 12-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoons salt, 1/4 teaspoons pepper in medium bowl until well combinedm about 30 seconds. Set aside eggs.
- Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoons salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8-10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
- Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes; when cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Tips:
- Prep the Ingredients: Before you start assembling the empanadas, make sure all your ingredients are prepped. Chop the leeks, prosciutto, and cheese. Crack and whisk the egg for the egg wash.
- Use a Sharp Knife: A sharp knife will make it easier to cut the leeks and prosciutto into thin strips. This will help them cook evenly in the empanadas.
- Don't Overfill the Empanadas: When filling the empanadas, don't overstuff them. Too much filling will make them difficult to seal and they may burst open during baking.
- Crimp the Edges Well: Once the empanadas are filled, use a fork or your fingers to crimp the edges tightly. This will help seal in the filling and prevent it from leaking out.
- Brush with Egg Wash: Before baking, brush the empanadas with egg wash. This will give them a golden brown color and a crispy texture.
Conclusion:
These leek, prosciutto, and cheese empanadas are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be served as a main course with a side salad. With their flaky crust, creamy filling, and savory flavor, these empanadas are sure to be a hit with everyone who tries them. So, why not give them a try and enjoy a taste of this delightful dish?
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