Spianatine with Leeks and Speck Julienne
Category: Appetizers
Servings: 12 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Olivia & Marino Bread Flatbreads | 12 pieces |
| Leeks | 40g |
| Butter | 15g |
| Speck | 90g |
Instructions
Start by preparing the leeks for the dish. Trim the leeks, removing any outer leaves, and wash them thoroughly. Slice them into thin strips to create the julienne style.
In a non-stick pan, melt the butter over low heat. Add the sliced leeks, and let them soften gently with a splash of water, allowing them to cook for about 4-5 minutes. Stir occasionally to ensure they cook evenly without browning.
Next, take the speck and slice it into thin julienne strips. Add the speck to the pan with the leeks, stirring the mixture well with a wooden spoon to combine the flavors. Continue cooking for another 6-7 minutes over medium heat, letting the speck crisp up slightly and the leeks become tender.
Once the leeks and speck have fully cooked, take your Olivia & Marino flatbreads and, using a pair of kitchen tongs, place a generous spoonful of the leek and speck mixture on each flatbread.
These Spianatine with Leeks and Speck Julienne are best served immediately while they’re warm, ensuring that the crispy speck and tender leeks c
