Leeks and potatoes sformato

Some time ago, on Nero di Seppia’s Facebook page, I asked my fans what they would have liked to find in the next recipes. The final “like” went to the popular artichoke, followed by a tough pistachio. Considering the success and the hard conquest of the first place, I felt I needed to gratify the efforts of who, voting and recruiting votes, has fought to bring the great green fruit on the podium.
With a Sicilian twist, this plate is a remake of Fabien’s recipe, a fast and simple starter but also a good side dish.

Ingredients for 6 mini sformatos
– leeks, 200g
– potatoes, 250g
– ground pistachio, 12 tablespoons
– extra virgin olive oil
– butter
– salt and pepper

Remove the green part and the roots from the leeks, rinse them, dry them and slice them. Cook them in a pot with a teaspoon of butter and a little oil, add salt, pepper and, before they start to brown, add about 1 cup of hot water. Let them stew until all water is absorbed and until leeks are soft. If they aren’t soft yet when all water has evaporated, add a little more and continue cooking. Keep aside.
Clean the potatoes and slice them thinly, keeping the skin. Sauté them in a pan with some oil, until golden. Add salt and pepper.
Grease 6 ramekins, put a few potato slices at the bottom, proceed by layering leeks and a tablespoon of pistachio. Continue this way and make sure to finish with a layer of pistachio. Cook in a preheated oven at 200° for around 15 minutes. Serve them inside the ramekins or reverse them in a plate as to maintain a pie shape.

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