Name: Parmigiano Reggiano Pancetta and Leek Ciabatta Bake
Prep time: 50 min
Cook time: 40 min
Yield: 4
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