RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Side: Leek Pie: Frittada de Pressa - dairy
Capsouto Freres Restaurant in New York serves this Sephardic Leek Pie. 4 large russet (baking) potatoes, peeled and quartered 10 leeks, white part only, split and washed well Salt and fresh ground pepper 4 eggs, well beaten, 1 egg yolk, beaten. 1/4 cup grated kosher-for-Passover Parmesan cheese 1/4 cup olive oil. Bring a pot of salted water to a boil. Peel and quarter the potatoes and add with the leeks. Boil for about 10 to 15 minutes or until tender. Remove from the pot and drain. Mash the potatoes and leek together in a bowl. Season with salt and pepper, then mix in the eggs and the 1/4 cup cheese. Pour 2 tablespoons of the oil into an 8-inch baking pan and swirl to cover the bottom. Place in a preheated, 350-degree oven for just a minute. Spread the potato-leek mixture evenly over the pan and brush the top with the egg yolk mixed with the remaining 2 tablespoons of the oil. Sprinkle on the additional Parmesan cheese and bake for 20 minutes. Yield: 6 servings Original source: JEWISH COOKING IN AMERICA Joan Nathan Current source: A Special Passover Menu from Joan Nathan http://www.randomhouse.com/special/passover/menu.html
