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Recipe for :

Porri Gratinati (Leeks baked with Emmenthal cheese)
 

Cook ItalyThis is one of the recipes that has been provided by Carmelita Caruana from Italy. Carmelita is involved in running cooking holidays in Italy and it is well worth visiting her website - www.cookitaly.com - to find out more.

Ingredients

700g small leeks, ideally all of a similar size
150g grated Emmenthal
50g unsalted butter
30g breadcrumbs
Black pepper

Method

  • Wash and clean the leeks, and poach them in salted water until they are almost but not quite cooked.
  • Carefully drain them on paper towels, then cut in half and into similar sized lengths
  • Butter a shallow casserole, scatter a few breadcrumbs in it, then lay the leeks in it cut side up
  • Mix the remaining breadcrumbs and cheese together with a few grindings of black pepper and scatter this on top of the leeks
  • Melt the butter and drizzle this evenly over the top
  • Bake at 200 degrees for 10 minutes or until golden, and give it a 10 minutes rest before serving

Serves 6

Notes

  • While Emmenthal is not a local cheese, it is common in contemporary Italian home cooking, and has been widely used throughout the 20th century

Carmelita Caruana

 
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