Parmigiano Reggiano, Pancetta and Leek Ciabatta Bake

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 25th November 2020
Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier

Parmigiano Reggiano, Pancetta and Leek Ciabatta Bake

90 min

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

Method

1- Grease a 1.5 litre baking dish with a little butter. Melt the remainder in a frying pan and gently fry the leeks for 6-8 minutes until softened, but not browned.
2- Tear the ciabatta into small pieces and put a layer into the base of the baking dish. Scatter just over half of the leeks on top, then sprinkle with half the cheese. Arrange the remaining bread chunks on top, followed by the rest of the leeks.
3- Beat the eggs and mustard together, then mix in the milk and single cream. Season with a little salt and pepper. Pour evenly over the bread, then scatter the remaining Parmigiano Reggiano on top, followed by the pancetta cubes.
4- Cover and leave to stand for 20-30 minutes.
5- Preheat the oven to 190°C/Fan oven 170°C/Gas Mark 5. Remove the covering from the pudding and bake for 35-40 minutes, until puffed-up and golden brown. Serve at once.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.