Toasted Leek And Potato Souffl |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It's gorgeous and looks hard, but it isn't. Ingredients:
3 cups cleaned leeks cut into 1/8 slices |
2 tablespoons good olive oil |
1/2 teaspoon salt |
1 pound of potatoes, peeled, chunked and boiled until done |
2 tablespoons butter |
2 eggs |
a pinch of cayenne |
a pinch of nutmeg |
about 1/2 cup of milk |
100 grams of grated pecorino cheese, not aged pecorino, but young |
salt and pepper to taste |
40-50 grams of freshly grated parmesan cheese |
Directions:
1. When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
2. Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.
3. Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them with the 1/2 teaspoon of salt. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.
4. When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Add salt and pepper to taste. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.
5. When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.
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