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.