Parmigiano Reggiano, Pancetta and Leek Ciabatta Bake
"This easy-to-make family dish is made with torn-up ciabatta bread, leeks cooked in butter and little cubes of pancetta, with lots of grated Parmigiano Reggiano to create a glorious puffed-up savoury bread and butter pudding.
INGREDIENTS
•
40g Butter
•
2 Medium leeks, thinly sliced
•
1 Part-baked half ciabatta
•
150g Parmigiano Reggiano, finely grated
•
3 Large eggs, beaten
•
1 tsp. Dijon mustard
•
300ml Milk
•
150ml Single cream
•
80g Smoked cubetti di pancetta (pancetta cubes)
•
Salt and freshly ground black pepper
ADVERTISEMENT