Directions
Clean the leeks and cut them into rounds, then sauté over a high heat in a skillet with a little oil and salt, stirring to avoid burning.
Prepare the béchamel sauce and flavour with a little nutmeg and pepper. Put the leeks on an oiled baking tray, sprinkle with half the Parmigiano Reggiano, then cover with the béchamel. Add the rest of the Parmigiano Reggiano.
Season with a little oil and bake for about 30 minutes at a moderate heat.
Ingredients
- 1 kg leeks
- 100 gr grated Parmigiano Reggiano
- Nutmeg
- Béchamel sauce
- Extra virgin olive oil
- Salt
- Pepper
Leeks in Béchamel Sauce
Ingredients
- 1 kg leeks
- 100 gr grated Parmigiano Reggiano
- Nutmeg
- Béchamel sauce
- Extra virgin olive oil
- Salt
- Pepper
Directions
Clean the leeks and cut them into rounds, then sauté over a high heat in a skillet with a little oil and salt, stirring to avoid burning.
Prepare the béchamel sauce and flavour with a little nutmeg and pepper. Put the leeks on an oiled baking tray, sprinkle with half the Parmigiano Reggiano, then cover with the béchamel. Add the rest of the Parmigiano Reggiano.
Season with a little oil and bake for about 30 minutes at a moderate heat.
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