Leek hot pot recipe
This dish is a beautiful side dish for both meat and fish. It can also be served as a starter on its own or as a main course with a salad for lunch or a light dinner.
Ingredients
- 4 large leeks, trimmed and halved
- 2 tbsp extra-virgin olive oil
- 30 g butter
- 150 g Fontina cheese, cubed (or substitute with Emmenthaler or Gruye`re)
- 200 ml heavy cream
- 50 g breadcrumbs, dry
- 1 pinch salt
- 1 pinch pepper
- 4 large leeks, trimmed and halved
- 2 tbsp extra-virgin olive oil
- 1.1 oz butter
- 5.3 oz Fontina cheese, cubed (or substitute with Emmenthaler or Gruye`re)
- 7 fl oz heavy cream
- 1.8 oz breadcrumbs, dry
- 1 pinch salt
- 1 pinch pepper
- 4 large leeks, trimmed and halved
- 2 tbsp extra-virgin olive oil
- 1.1 oz butter
- 5.3 oz Fontina cheese, cubed (or substitute with Emmenthaler or Gruye`re)
- 0.8 cup heavy cream
- 1.8 oz breadcrumbs, dry
- 1 pinch salt
- 1 pinch pepper
Details
- Cuisine: Italian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 180C / 350F / Gas Mark 4. Trim and wash the leeks. Cut them in half.
- Into a grill pan, pour the olive oil, heat it and, when hot, put the leeks on to braise for 5 minutes, constantly turning them. Grease 4 ovenproof moulds/bowls with butter.
- Cut the cheese into very small cubes. Mix the leeks with the cream, the cheese, salt and pepper then fill the moulds/bowls with this mixture. Sprinkle a generous amount of breadcrumbs over the top of each.
- Bake for 10 minutes until the breadcrumbs are golden and the cheese is melted. Serve hot.
Recipe taken from Versatile: Cooking & Living Italian. Image courtesy of ACC Editions.
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