I love this dish, which I also make with courgettes. It started off as a pie encased in filo pastry; but then oneday I didn’t have any filo pastry in the freezer and I made it without, and it is just as good, although different. I like to serve it surrounded, or covered, with Pomodorini Arrostiti (roasted cherry tomatoes).

Recipe adapted from Vegetables All’Italiana, Pavilion

Ingredients

Name: Cheesy leek and rice bake
Ingredients: 400g leeks, trimmed and cut into 5mm rounds 85g arborio rice 2 eggs, lightly beaten 100ml extra virgin olive oil 4 tbsp freshly grated Parmesan Sea salt and freshly ground black pepper 3 tbsp dried breadcrumbs Cherry tomatoes

400g leeks, trimmed and cut into 5mm rounds

85g arborio rice

2 eggs, lightly beaten

100ml extra virgin olive oil

4 tbsp freshly grated Parmesan

Sea salt and freshly ground black pepper

3 tbsp dried breadcrumbs

Cherry tomatoes