ScribbleStorm
Well-known member
A Roman Feast Fit for the Gods: Baked Leek and Egg Gratin
While browsing through my bookshelves, I stumbled upon an old favorite, Lori de Mori's "Beaneaters and Bread Soup", which had me reminiscing about the Tuscan recipes that have become a staple in my kitchen. The book is a treasure trove of practical recipes gathered over the years, accompanied by the stories of local artisans whose passion for food is simply infectious.
One recipe that has been a constant companion to me is Lori's sformato, a take on traditional Italian bakes. The concept of sformato is simple: a dish taken out of its form, often made with pasta or bread, topped with creamy sauces and cheese. Lori's version consists of spinach covered in bechamel sauce, seasoned with parmesan, which inspired me to create my own baked leek and egg gratin.
During a recent visit to Arezzo, I chanced upon a restaurant that served an inventive vegetarian dish: baked leeks in individual terracotta dishes, smothered in bechamel richened with cheese, then grilled to perfection. When I complimented the owner on her creativity, she shared that the combination works beautifully with spinach and hard-boiled eggs for added protein.
To replicate this dish at home, you'll need four large leeks, six eggs, butter, olive oil, flour, whole milk, salt, pepper, nutmeg, and parmesan. Start by trimming the roots of the leeks, then boil them until tender before cutting them into 4cm-long logs. Roast the leeks in a buttered dish for about 30 minutes, or until they're golden brown.
While the leeks are roasting, prepare the bechamel sauce from scratch. Melt butter in a pan, whisking in flour to create a smooth paste, before gradually adding milk and seasoning with salt, nutmeg, and pepper. The result is a rich, creamy sauce that's perfect for coating the back of a spoon.
Cut hard-boiled eggs in half, nestle them between the roasted leeks, and pour the bechamel over the top. Finish the dish by baking or grilling until the top bubbles and the flavors meld together. Serve with a simple salad and a drizzle of vinegary dressing to cut the richness.
This baked leek and egg gratin is a testament to the versatility of Italian cuisine. By combining humble ingredients in creative ways, we can create dishes that are truly fit for the gods.
While browsing through my bookshelves, I stumbled upon an old favorite, Lori de Mori's "Beaneaters and Bread Soup", which had me reminiscing about the Tuscan recipes that have become a staple in my kitchen. The book is a treasure trove of practical recipes gathered over the years, accompanied by the stories of local artisans whose passion for food is simply infectious.
One recipe that has been a constant companion to me is Lori's sformato, a take on traditional Italian bakes. The concept of sformato is simple: a dish taken out of its form, often made with pasta or bread, topped with creamy sauces and cheese. Lori's version consists of spinach covered in bechamel sauce, seasoned with parmesan, which inspired me to create my own baked leek and egg gratin.
During a recent visit to Arezzo, I chanced upon a restaurant that served an inventive vegetarian dish: baked leeks in individual terracotta dishes, smothered in bechamel richened with cheese, then grilled to perfection. When I complimented the owner on her creativity, she shared that the combination works beautifully with spinach and hard-boiled eggs for added protein.
To replicate this dish at home, you'll need four large leeks, six eggs, butter, olive oil, flour, whole milk, salt, pepper, nutmeg, and parmesan. Start by trimming the roots of the leeks, then boil them until tender before cutting them into 4cm-long logs. Roast the leeks in a buttered dish for about 30 minutes, or until they're golden brown.
While the leeks are roasting, prepare the bechamel sauce from scratch. Melt butter in a pan, whisking in flour to create a smooth paste, before gradually adding milk and seasoning with salt, nutmeg, and pepper. The result is a rich, creamy sauce that's perfect for coating the back of a spoon.
Cut hard-boiled eggs in half, nestle them between the roasted leeks, and pour the bechamel over the top. Finish the dish by baking or grilling until the top bubbles and the flavors meld together. Serve with a simple salad and a drizzle of vinegary dressing to cut the richness.
This baked leek and egg gratin is a testament to the versatility of Italian cuisine. By combining humble ingredients in creative ways, we can create dishes that are truly fit for the gods.
i mean what's not to love? creamy bechamel sauce, caramelized leeks, and a runny egg on top... it sounds like a match made in heaven 
. i've been experimenting with different variations of gratins and this one is definitely going straight into my rotation. the fact that you can use spinach and hard-boiled eggs as an added protein boost is genius 
. have you tried adding any other ingredients to take it to the next level? maybe some caramelized onions or mushrooms?
and I'm totally making it tonight 
! The idea of taking humble ingredients like leeks and eggs and turning them into a dish fit for the gods is literally genius 
Those restaurant owners know their stuff, right? 
I love that they added spinach and hard-boiled eggs to give it extra protein 
. Now I'm off to prep the leeks and get this creamy bechamel sauce going 
!
. The bechamel sauce is just the right amount of rich and creamy, not too overpowering. I'm gonna try this out ASAP! 
I'm all about that comforting food life rn. This baked leek and egg gratin sounds like a game changer 
. Can we please get more Italian recipes like this? 
Can't wait to try this out and let me know how it turns out! 
. Like, it's just baked leeks and eggs, fam! 
It's not that hard to make. But, I guess if you're gonna do it right, you gotta put in the effort... trust me, this one looks 
it's gonna be a total game changer, not only will i learn new recipes but also meet new people who love food as much as i do 
has anyone tried that recipe with spinach and hard-boiled eggs?