With these cold and dreary days, nothing is more comforting than a big bowl of pasta. Experience the delicious blend of flavours with our Fourme d'Ambert, leeks, and prosciutto recipe. Creamy, salty blue cheese, sweet leeks, and savoury prosciutto create a simple yet flavorful combination. Tossed with orzo, it's an easy-to-make, comfort dish that is designed to brighten your blue Monday!
Ingredients:
(Serves 4)
- 250g Fourme d'Ambert
- 2 x Leeks - sliced
- 1 tablespoon Creme Fraiche
- 250g Orzo
- 500ml Stock (Chicken, or Vegetable)
- 100g baby spinach
- Prosciutto (optional)
- 25g Butter
- Salt & Pepper
Instructions
- Lay the Prosciutto onto a baking tray and pop it in a 200-degree C fan oven for 20 minutes (or until crisp).
- Melt the butter and add your sliced leeks, sauté on medium/low heat with a pinch of salt until soft. (This should take around 10 mins)
- Once the leeks have softened, add your orzo to the pan and stir through the leeks.
- Add the stock and simmer on medium heat for 10 - 12 minutes (or until most of the liquid has been absorbed by the orzo), stirring occasionally to prevent sticking.
- Add your spinach to the pan and stir through until wilted.
- Add 1 tablespoon of creme fraiche, and 150g of the blue cheese (crumbled) and gently stir through.
- Season to taste with salt, and a good grinding of black pepper.
- Serve, and top with crumbled blue cheese and the (optional) prosciutto crisps.
