Leeks with Pancetta


  • 2-3 Leeks 
  • 1 Package of Cubed Pancetta
  • 2 Cups Vegetable Stock
  • 3 Sprigs of Thyme
  • ½ Cup of Pinot Grigio
  • 3 Tablespoons of Olive Oil
  • Dash of Salt and Pepper


Grab a 4X9” deep baking dish. Cut the leeks in 1.5” lengths using the white portion of the leek. Make sure you peal the first two layers off the leeks so you get the best part. Arrange the leeks in the dish so they are sitting upright. Add the vegetable stock and Pinot Grigio. Add cubed pancetta around the edges while placing a few chunks in-between the leeks. Place the thyme and olive oil over the top of the leeks and pancetta. Feel free to add more olive oil if necessary. Massage the olive oil into the leeks so they do not burn. This will ensure the leeks don’t get tough skin on the outer layers.

Place the dish in the oven uncovered at 375 degrees and cook for 40 minutes.

Arrange the leeks and pancetta on your plates, add a little salt and pepper to taste, and enjoy.  

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