Leek hot pot recipe

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
  • 30g (1.1 oz) butter
  • 150g (5.3 oz) Fontina cheese, cubed (or substitute with Emmenthaler or Gruye`re)
  • 200ml (7 fl oz) heavy cream
  • 50g (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

  1. Pre-heat the oven to 180C / 350F / Gas Mark 4. Trim and wash the leeks. Cut them in half.
  2. 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.
  3. 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.
  4. 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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