Toasted Leek and Potato Souffl Recipe
Ingredients
- 3 cups cleaned leeks cut into 1/8" slices
- 2 tablespoons good olive oil
- 1/2 teaspoon salt
- 1 pound of potatoes, peeled, chunked and boiled until done
- 2 tablespoons butter
- 2 eggs
- A pinch of cayenne
- A pinch of nutmeg
- About 1/2 cup of milk
- 100 grams of grated pecorino cheese, not aged pecorino, but young
- Salt and pepper to taste
- 40-50 grams of freshly grated parmesan cheese
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