(flan di porri alla pancetta affumicata)
2 tablespoons (1/4 stick) butter
2 slices bacon, chopped
3 cups chopped leeks (white and pale green parts only) - approx 3 large leeks
1 1/2 cups half n half
3 large eggs
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Preheat oven to 350°F. butter six 3/4 cup custard cups.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bacon and saute 5 min. add leeks and sauté until very tender and just beginning to color, about 10 minutes. Allow mixture to cool and put into a food processor. Puree until coarse paste forms. Add half n half and blend well. (mixture will not be smooth) Add eggs, cheese, salt, pepper and nutmeg and blend until well combined.
Divide mixture equally among prepared cups. Place cups in baking pan. Pour in enough hot water into pan to come halfway up the sides of the cups. Bake until filling is set in center, about 40 minutes. Remove from water and let cool 15 minutes. Cut around edges of custards to loosen. Turn out onto plates and serve warm.
Serves 6.
Bon Appétit May 2000 - The Soul of Tuscany
notes: I used 3 slices of bacon and heavy cream instead of half n half. this could also be put into a pie shell and baked like a quiche.
MANGIA!
2 tablespoons (1/4 stick) butter
2 slices bacon, chopped
3 cups chopped leeks (white and pale green parts only) - approx 3 large leeks
1 1/2 cups half n half
3 large eggs
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Preheat oven to 350°F. butter six 3/4 cup custard cups.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bacon and saute 5 min. add leeks and sauté until very tender and just beginning to color, about 10 minutes. Allow mixture to cool and put into a food processor. Puree until coarse paste forms. Add half n half and blend well. (mixture will not be smooth) Add eggs, cheese, salt, pepper and nutmeg and blend until well combined.
Divide mixture equally among prepared cups. Place cups in baking pan. Pour in enough hot water into pan to come halfway up the sides of the cups. Bake until filling is set in center, about 40 minutes. Remove from water and let cool 15 minutes. Cut around edges of custards to loosen. Turn out onto plates and serve warm.
Serves 6.
Bon Appétit May 2000 - The Soul of Tuscany
notes: I used 3 slices of bacon and heavy cream instead of half n half. this could also be put into a pie shell and baked like a quiche.
MANGIA!
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