Leek pudding - county

·         For a mold 20 cm in diameter:

2 or 3 white leeks (about 200 g)
5 slices of bread
2 eggs
400 ml milk (or milk - cream)
60 g of the county (or - depending on taste)
The zest of an untreated lemon
3 sprigs thyme
Sliced almonds (optional)
Olive oil
Butter for the dish

I used a kind of crumb bread with Kamut flour. Pan Balletto as they say in Italy where I buy it. It is hard to find in France. I specify especially to give you an idea of the amount used in this version ...

Preheat the oven to 180oC.

Wash the leeks and cut them into slices.
Heat a frying pan with a little olive oil. Add leek slices, salt, cover, and cook for about 20 minutes over low heat.

Meanwhile, cut the bread into cubes. Spread on a baking sheet, bake, and cook for about 10 minutes, until golden.

In a container, combine bread cubes, leeks, and peeled thyme.
In another container, beat eggs with milk. Add the finely grated lemon zest and a pinch of nutmeg. Salt.

Put half the bread/leeks in the buttered pan. Add half of the grated county and then on top the remaining bread/leeks and the other half of the county. Pour in the egg/milk mixture. Wait 15 minutes.
Add a few sled almonds to the surface (optional).
Bake for about 45 minutes.
If the pudding browns too quickly, cover it with baking paper or aluminum. Taste hot.

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