Leek terrine

LEEK TERRINE 01302 4 PERSONS INGREDIENTS 15 leeks, washed, 175 g of feta (Greek cheese), 75 g walnuts walnuts halves, 1/2 tablespoon olive oil, 3 tablespoons walnut oil, lime juice, salt and black pepper.

Preparation and cooking time: 40 minutes Fix: minimal PROCEDURE Peel leeks, discarding the dark-green leaves, and cut them lengthwise so that we can arrange for the long, rectangular or in a roasting pan into a bowl.

Boil them in salted water till it will be cooked a little more than al dente, so they can preserve the bright green color.

Time in cold water to cool them down very quickly, then drain and dry thoroughly on a cloth.

Place, lengthwise, into mixing bowl.

Placed layers of cooked leeks by placing the spool head to tail.

Place over leeks a sheet of baking paper.

Stack the paper a stiff piece of cardboard and lean over a weight to press the mixture well.

Put then in the refrigerator over night.

The next day, put the Terrine of leeks and, with a good sharp knife, cut into six slices.

To serve, Garnish each slice with a little feta and walnuts.

Mix the two types of oil with the lime juice, add salt and pepper.

Pour the sauce over the slices and garnish with lime slices.