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Leek rolls with pancetta and ricotta

Leek rolls with pancetta and ricotta

Appetizers

An Italian-inspired dish: blanched leek leaves topped with smoked pancetta and a ricotta-pecorino filling seasoned with thyme and nutmeg, rolled up and ba…

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Recipe from Xaura, Quinlan83, Pietrodn, adapted by Recette de cuisine · · updated on

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These leek leaf rolls make a delicious appetizer or main course. They are easy to prepare and full of flavor, and pair perfectly with a glass of red wine.

Ingredients and directions

  • Prep time25 min
  • Cook time10 min
  • Resting20 min
  • Total55 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$10.75 $1.79 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

6 people
  • $7.18
  • $0.86
  • $0.40
  • $0.75
  • $0.88
  • $0.22
  • $0.46

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Wash the leeks, removing the outer leaves, then cut them in half lengthwise and blanch them in boiling, salted water for 2-3 minutes, before draining them on a dishcloth.
  2. Once they have cooled, carefully detach the entire leaves.
  3. Combine the ricotta, pecorino, and egg, season with salt, pepper, and nutmeg and thyme. ≈ 4 min
  4. Lay out the leek leaves, cover each with a slice of pancetta and a spoonful of filling, roll them up gently, and secure with a toothpick. ≈ 10 min
  5. Place them in a lightly oiled dish, drizzle with two tablespoons of oil, and bake in a preheated oven at 180 °C for 10 minutes.
  6. Serve warm. ≈ 2 min

The bill

Leek rolls with pancetta and ricotta

  • 4 to 5 medium-sized leeks$7.18
  • 150 g of ricotta$0.86
  • 1 egg$0.40
  • 2 tablespoons of grated Pecorino cheese$0.75
  • extra virgin olive oil$0.88
  • A few sprigs of thyme$0.22
  • salt, pepper, nutmeg$0.46

Total$10.75

that's $1.79 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 to 5 medium-sized leeks
  • 12 slices of smoked bacon (2 mm thick)
  • 150 g of ricotta
  • 1 egg
  • 2 tablespoons of grated Pecorino cheese
  • extra virgin olive oil
  • A few sprigs of thyme
  • salt, pepper, nutmeg

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