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Woman's Hour Â鶹Éç Radio 4 |
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Porri Gratinati (A Gratin of Leeks)Serves 6Ìý Ingredients 15g/½oz (1 tablespoon) unsalted butter, for greasing about 12 medium-to-large leeks (approximately 1.3kg/3 lb in total), green parts trimmed off, white part split, thoroughly rinsed, and sliced thinly into rounds (or 900g/2 lb onions or shallots (or spring onions/scallions) - try a mixture of sweek onions with some big, strongly flavored Spanish onions). 500g/1 lb 2oz (2 cups) mascarpone cheese 1 teaspoon grated nutmeg 1 teaspoon freshly ground black pepper 1½ teaspoons fine sea salt 125ml/4fl oz (½ cup) grappa or vodka 60g/2¼ oz (two thirds of a cup) grated fresh Parmesan cheese Ìý Method Preheat the oven to 200°C/400°F/Gas Mark 6. Grease an oval ovenproof dish (about 30-35cm/12-14in long) or six individual oval dishes with the butter. Set aside. Place the prepared leeks into a large mixing bowl. In a smaller bowl, combine all the remaining ingredients, except the Parmesan, and mix well. Scrape the mascarpone mixture into the bowl with the leeks and, using two forks, evenly coat the leeks with the mixture. Spoon the leeks into the prepared dish or dishes, spreading the mixture evenly. Scatter the Parmesan over the top and bake in the oven for about 30 minutes, or until a deep golden crust forms; bake for 10 minutes, less for smaller gratins. Reproduced with the kind permission of Marlena di Blasi from her book, A Thousand Days in Venice: An Unexpected Romance, published by Virago Press Back to the recipe page |
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