# Leek, Prosciutto cotto and Comté béchamel!

This is a quick reinterpretation of a classic Poireaux au Jambon, featuring braised leeks with chicken stock and topped with toasted hazelnuts.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- leeks
- olive oil
- butter
- chicken stock
- salt and pepper
- 35 g butter
- 35 g flour
- 450 g milk
- salt and pepper
- ground nutmeg
- 100 g comté
- toasted and crushed hazelnuts
- chives

## Instructions

1. Braise the leeks with chicken stock.
2. Top everything with toasted hazelnuts.

## Source

- Original video: https://www.instagram.com/reel/DUyd53XjKVx/?igsh=NnY2eDVxZmFybTE=
- Recipe page: https://www.cliprecipe.com/recipe/de2c0ad0-5a31-4edc-b380-5685ab2d68e3
- Extracted: 2026-02-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt