Porri in Umido with Parmesan Crust

Ingredients

• 4 large leeks, white and light green parts only, sliced (about 4 cups/600g) 4 large leeks, white and light green parts only, sliced (about 4 cups/600g)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 15g (4g sugars)
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté until the leeks are softened, about 5 minutes.
2. 2.
   Pour in the vegetable broth and bring to a simmer. Reduce the heat to low, cover the skillet, and let the leeks cook for about 15 minutes, or until they are tender.
3. 3.
   Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
4. 4.
   Preheat the oven to 375°F (190°C).
5. 5.
   Transfer the cooked leeks to a baking dish. In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture evenly over the leeks.
6. 6.
   Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the Parmesan crust is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly clean the leeks as they can often have dirt trapped between the layers. Slice them thinly for even cooking.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture. Avoid using pre-packaged grated cheese as it may contain additives that affect the crust's consistency.

Tips & Tricks

• For a more intense flavor, you can add a splash of white wine to the leeks while they are cooking.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk.
• Experiment with different herbs and spices to customize the dish to your taste. Fresh thyme or rosemary can add a lovely aromatic touch.

Serving advice

Serve the Porri in Umido as a side dish alongside roasted meats or grilled fish. It also pairs well with crusty bread or as a topping for creamy polenta.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley or chives to add a pop of color. Serve it in individual ramekins or a shallow serving dish to showcase the golden Parmesan crust.