Ingredients
- 4 leek whites
- 16 small or 8 large slices of speck
- 100 g of Comté cheese 18 months maturing
- 160 g of heavy cream
-
dried oregano
-
butter
Preparation
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Clean the leek whites under cold water and steam them for 20 to 25 minutes depending on their size. Drain them well to remove as much water as possible.
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Cut each leek in half lengthwise. Wrap each half leek in 1 or 2 slices of speck, then roll them on themselves like a snail (you can help yourself with a toothpick to hold them in place).
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Grate the county. In a saucepan, heat the cream with the cheese and mix until smooth. Grind pepper.
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Preheat the oven to 180°/th. 6. Place the leeks in a buttered baking dish, cover with Comté cream, sprinkle with a few oregano leaves and bake for 20 minutes until everything is nicely browned.
