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Leek and ham sauce with saffron

updated

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Ingredients for 2 servings:

  • 3 stalk(s) leeks
  • 1 tbsp butter
  • a little white wine or vermouth
  • 2 dl meat broth or vegetable broth
  • 1 pack of saffron (sachet)
  • 100 g cream cheese, yogurt
  • 70 g ham, cooked
  • e.g. salt and pepper
  • 1 tbsp parsley, flat, chopped
  • e.g. Parmesan, grated
  • Cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick and low-fat everyday dish, yet sophisticated

Slice the leek into rings. Sauté in the butter for a few minutes, deglaze with white wine or vermouth if desired. Add the broth and saffron, and simmer covered for about 10 minutes. Stir in the cream cheese and let it melt completely. Dice the ham and add it, let it warm through, and season. Stir in the parsley. Serve with Parmesan cheese. This sauce goes well with traditional spaghetti, but also with penne or macaroni; the cream cheese helps it adhere well to the pasta. Regular cream cheese can also be used.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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