Sunday, March 13, 2016
Baked Leeks with Cheese and Yogurt
8 small leeks, about 1 1/2 pounds
2 eggs, beaten
5 ounces of fresh goat cheese
1/3 cup of plain yogurt
1/2 cup of grated Parmigiano-Reggiano cheese
1/2 cup of fresh bread crumbs
Salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees F.
Butter a shallow casserole.
Trim the leek, cut a slit from top to bottom, and rinse well under cold water.
Place the leeks in a saucepan of water, bring to the boil, lower the heat, and simmer for 6 to 8 minutes, until the vegetables are just tender. Do not over cook and make the leeks too tender.
Drain the leeks well and arrange them in the prepared casserole.
Beat the eggs with the goat cheese, the yogurt, and half of the Parmigiano-Reggiano cheese. Season with the salt and pepper.
Pour the cheese and yogurt mixture over the leeks.
Mix the remaining Parmigiano-Reggiano cheese with the bread crumbs and sprinkle it all over the sauce.
Bake the dish for 35 to 40 minutes, until the top is crisp and golden brown.