As Northern Ireland’s passion for Italian food continues, chef Gennaro Contaldo shares his modern take on some classic recipes.
What you'll need
60g Bertolli Spread
100g pancetta or bacon, finely chopped
1.2kg leeks, finely sliced
120ml hot vegetable stock
Salt & pepper to taste
Melt the Bertolli Spread in a frying pan, add the pancetta or bacon and stir-fry on a medium heat until crispy. Stir in the leeks, season with salt and pepper and stir-fry for a couple of minutes. Add the vegetable stock, lower the heat, cover with a lid and simmer gently for 10 minutes until the leeks are soft.
Remove from the heat and serve immediately.