You chop and cut, knead and mix and wait for time to do its job. Dishes that rise slowly, that cook simmeringly on a low fire, that brown in the oven or ripe behind class to get their taste. This leek dish is one of those meals.
Leek tureen dish with gorgonzola, mascarpone and hazelnuts
Main dish for six persons
6 thin leeks
two sheets of gelatine
250 gram mascarpone
125 gram gorgonzola
50 gram hazelnuts
Heat the oven to 200˚ degrees. Cover the terrine or cake mold with plastic foil and let the foil hang over the edges on all sides.
Chop the carrots and the leeks of excess leaves until they fit in the mold. Put the leeks on a baking sheet, drizzle them with olive oil and season with pepper and sea salt. Put this in the oven and roast the leeks for about 25 minutes until they are golden brown and soft. Add 50 grams of the hazelnuts in the last couple of minutes and roast them until they are golden brown. Let two sheets of gelatine soak in cold water. Heat while stirring 250 grams of mascarpone in a pan on low fire and add the solved gelatine. Remove the mascarpone from the stove immediately and season with salt and pepper.
Divide 1/3 of the mascarpone on the bottom of the mold, followed by 1/3 of the hazelnuts and 1/3 of the 125 grams gorgonzola. Put three leeks on top of this and repeat. Top the tureen with the rest of the mascarpone, gorgonzola, and hazelnuts. Fold the overhanging foil over the terrine and press gently with your hands.
Put the tureen in the fridge and let it jell up for twelve hours. Get the terrine out of the fridge an hour before serving, open up the foil and turn the tureen around on a cutting bord, big dish or tray. Remove the foil. Cut the tureen with a knife in neat pieces. Serve with bread and a mixed salad of pickled beets with oranges and thyme.
Enjoy your meal!
Photography credits: Jeroen van der Spek