Sunday, October 9, 2011


More and more leeks. I think I'm just fallen in love with these gorgeous veggies and it's so hard to stop me from buying them!
Frankly I  believe that they have a "just-perfect-for-every-dish-taste" and that they give to your food a hint of irresistible homey flavour.

Ingredients for ten souffles

200 g grated parmesan cheese
350 g of bechamel
6 egg yolk, beaten
6 egg whites, beaten until stiff
2 leeks sliced in rounds
ground black pepper
2 tablespoons of butter
1 tablespoon of olive oil
breadcrumbs for dusting the oven shapes

Stew the leeks in a large pan with butter and olive oil.
Add the cooked leeks to the beaten egg yolks; pour the bechamel and the parmesan cheese, add salt and ground black pepper.
At last pour the egg whites and stir very gently from the bottom to the top.
Butter the shapes and dust them with breadcrumbs.
Divide the mixture into the shapes and cook in preheated oven for 20 minutes at 180 degrees and for 15 minutes at 150 degrees.


  1. cara Gemma questi li copio perchè sono troppo buoni complimenti!!!

  2. I also love leeks! Your souffle looks great-would be perfect for a dinner party. Thanks for visiting my blog and leaving such a nice comment.

  3. concordo in pieno! anche io adoro i porri e li mangerei ovunque. Ormai li ho praticamente quasi sostituiti alla cipolla! questa ricetta mi ispira molto, posso copiare????? buon weekend a te e i tuoi bellissimi cuccioli,