PUERRO CON QUESO (LEEKS WITH CHEESE)

by Paula Senior
(Nerja, Spain)

15 grms butter
1.3 kg. (3lbs) leeks
500 gms mascarpone cheese
1 teasp. grated nutmeg
1 teasp. freshly ground black pepper
1 ½ teaspoons fine sea salt
125 ml vodka or grappa
60 grms fresh grated Parmesan cheese

Method

Trim off the green part of the leeks, split the white part, wash thoroughly. Slice into thin rounds.
Pre-heat the oven to 200oC (400oF, Mk 6). Grease an ovenproof dish, or 6 individual dishes, with the butter. Place the prepared leeks into a large mixing bowl. In a smaller bowl combine all the remaining ingredients, except the Parmesan, and nix well. Scrape this mixture into the leeks and evenly coat the leeks. . Spoon the leeks into the prepared dish(es) spreading it all out evenly. Sprinkle the Parmesan over the top and bake for about 30 minutes, or until a deep golden crust forms (less time if using individual dishes).

Note: You can make this dish with shallots or onions. Use as a starter or a main course, spoon dollops onto a plate and lay just-grilled beef or pork on to so that the juices seep into the gratin.