LEEK CASSEROLE
Steps:
- Toast pine nuts. Cut 2 leeks and soak in cold water and salt for 15 min. Wash under cold water and drain. Mix with white sauce and beaten egg yolks. Add cheese, 2/3 of the pine nuts ad half the marjoram. Beat eggs whites until stiff and mix. Butter a mold, add pine nuts and the mixture. Bake 40 min at 360F. Cut remaining leek in rounds and saute in oil, add salt and pepper and marjoram. Rest for 10 min before unmolding. Serve with sauteed leek.
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