There are those recipes born a bit by chance, perhaps by opening the fridge and trying to figure out how to put together two or three ingredients that have been left there for a few days. And then magic happens: from a simple idea comes a dish that smells like home, good, genuine, and full of flavor.
That’s how my leeks and speck in a pan came to be. I had a large leek to use up and a piece of speck still to be cut from the chopping board from the night before. I didn’t feel like making complicated dishes but was looking for something warm and flavorful.
This is a zero waste recipe, one that teaches us not to throw anything away and to value the most humble ingredients. It is prepared in very little time and solves dinner even when we think we have nothing ready.
What I love most is its versatility, because we can serve it as a side dish, as a pasta condiment, to stuff rustic pies, or as a light second course accompanied by a slice of crispy bread. It’s a dish that smells good, warms the heart, and reminds us how lovely it is to cook for simplicity.
Let me know if you try it.
Anna – lappetitovienmangiando
Here are links to some easy and quick seasonal side dishes:
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 24.7 oz leek
- 5.3 oz speck
- 1 tbsp extra virgin olive oil
Tools
- 1 Pan non-stick
- 1 Cutting Board wooden
- 1 Knife sharp
Preparation
We shouldn’t throw away any part of the leek, not even the roots as far as I’m concerned. Cut it in half, slice it into rounds at least an inch thick, and wash it thoroughly under running water, but only after soaking it for a few minutes, just enough time to slice the speck.
Place the speck strips in a non-stick pan and sauté them with the extra virgin olive oil. After a few seconds, add the drained leek (not perfectly), adjust with salt, and cover with a lid. Keep a medium-low heat and stew for 15 minutes, stirring occasionally.
Once cooked, transfer them to a serving plate and bring them to the table immediately.
Serve our Leeks and Speck in a Pan: a Zero Waste Recipe, piping hot and perhaps accompanied by some toasted bread.
Tips, Variations, and Storage
We can store leeks and speck in a pan in the refrigerator but in an airtight container for about 2 days.
They can be frozen, but they will release a bit of water once thawed even in the refrigerator and never at room temperature.
They can be easily reheated in a pan or microwave oven.
We can substitute the speck with bacon or prosciutto.
If we want to enrich this dish, sprinkle it at the end of cooking with grated Pecorino Romano and a tablespoon of cooking cream or spreadable cheese.
FAQ (Questions and Answers)
Can they be prepared in advance?
Of course, they become even tastier after a few hours because the flavors blend better.
Can I add other vegetables?
Yes, diced carrots or potatoes pair very well.
Can I use them to dress pasta?
Great idea. Combine the leeks and speck with a bit of cream or ricotta, and you’ll have a creamy and irresistible first course.
