Food writer Rachel Roddy shares a recipe inspired by a summer meal in Arezzo, Tuscany, where leeks were baked in individual terracotta dishes with a cheesy bechamel. The dish, a twist on a classic sformato, also incorporates hard-boiled eggs for a more complete meal.
To prepare, leeks are cut into 4cm lengths and arranged like standing logs in a buttered baking dish. They are first roasted with olive oil and water until tender, then halved hard-boiled eggs are nestled between them. A bechamel sauce made with butter, flour, milk, and Parmesan is poured over and the dish is baked or grilled until bubbling.
The recipe calls for four large leeks, six eggs, butter, olive oil, flour, milk, salt, pepper, nutmeg, and cheese such as Parmesan, cheddar, or Gruyère. Roddy recommends serving with a salad dressed with a vinegary dressing.
