Recipes

From French Women For All Seasons: A Year of Secrets, Recipes & Pleasure by Mireille Guiliano. This is a delicate recipe best made with young leeks and the best mozzarella you can buy.

Serving 4

    1kg leeks, white parts only
    40g fresh basil leaves
    225g mozzarella
    1 to 2 tablespoons olive oil
    1 teaspoon wine or sherry vinegar
    Salt (preferably freshly ground-sea salt works magic) and freshly ground pepper

Method

Preheat the grill.

Boil the leeks in salted water 6 to 10 minutes, until cooked but still firm, then drain.

Put the leeks into a baking dish, and cover with a layer of basil leaves. Cut the mozzarella into 5mm slices, and place over the basil layer. Put the dish under the preheated grill, and watch carefully. In 3 to 5 minutes the cheese should start to melt and brown; at this point, remove the dish.

Mix together the oil and vinegar and drizzle over the mozzarella. Season with salt and pepper to taste. Serve immediately with a slice of country or wholemeal bread.