Photographed by Ashton Keefe for Lonny.
Prosciutto Braised Leeks
Serves 4

"These are killer. There’s no way around it, but prosciutto braised leeks will be the hit at your holiday table," remarks Keefe. "Double for a crowd and serve alongside any elegant roast – not just turkey."

8 small leeks
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
4-5 sprigs thyme
5-6 black peppercorns
2 star anise
1/4 teaspoon fennel seeds
1 bay leaf
1 cup dry white wine
1/2 cup water
8 thinly sliced pieces of prosciutto
1 tablespoon butter

1. Preheat oven to 350° F.

2. Remove bottoms and green parts of each leeks and gently run under water to remove excess sand or dirt but keeping the leek in tact. 



3. Drizzle olive oil on the base of a casserole or oven safe dish.

4. Line leeks up and add thyme, peppercorn, star anise, fennel seeds, bay leaf, white wine and water.

5. Braise leeks for 25 minutes or so until tender.

6. Remove from oven and cool leeks. This can be up to 1 day in advance, separating leeks and liquid, reserving both to finish.

7. Preheat broiler.

8. Wrap each leeks with prosciutto and place back in pan.

9. Cube butter and add to liquid.

10. Broil leeks until prosciutto is crispy.

11. Serve with extra liquid and eat while hot.