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Blue Cheese, Leek & Prosciutto Recipe

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. 

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Fourme D Ambert
Fourme D Ambert
Fourme D'Ambert has a creamy white interior with dark greeny blue veining. It is moist in texture with a savoury taste that is tangy with a touch of sweetness. This historic cheese has been in existence from an early age, with legends...