Pasta Salad with Leek and Ham

1. make orecchiette according to package directions in enough salted water. Finely dice the pancetta, fry in 1 tbsp hot oil until crispy, drain in a sieve. Clean leeks, cut in half lengthwise, cut the light green and white into narrow strips. Cut onions into narrow strips. Sauté leeks and onions in remaining oil for 3-4 min, season with salt and season with pepper. Cool.

Cut ham into 1 cm cubes. Chop parsley leaves finely. Put the pasta in a large bowl with half of the pancetta, the onion-leek mixture, the ham and half of the parsley.

Mix the vegetable stock, milk, sour cream or crème fraiche, salt, pepper, white wine vinegar and 1 pinch of sugar to make a sauce. Mix the sauce with the salad ingredients and let everything sit together for 1 hour. Season the lettuce well and bring to the table sprinkled with the remaining pancetta and parsley.

Our tip: Use bacon with a subtle smoky note!

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