Leek rolls with speck and Comté cheese


  • 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


  1. 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.

  2. 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).

  3. Grate the county. In a saucepan, heat the cream with the cheese and mix until smooth. Grind pepper.

  4. 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.

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