4.4 lbs. leeks
One glass of extra-virgin olive oil
12 oz. ricotta
For the Sauce:
Four tbs. extra-virgin olive oil
Three potatoes (medium-sized)
One ladleful vegetable stock
dash cream milk
One pinch saffron
How to make the Sformato Di Porri In Salsa Di Patate – Leek Mold in Potato Sauce :
For the Mold:
Remove the green part of the leeks. Wash the leeks well, slice them thin and cook them in boiling water for 20 mins. Combine ricotta, whole eggs, Parmigiano, and nutmeg in a skillet. Drain the leeks, let them cool and add them to the rest. Mix well and add salt, then blend in a food processor, dripping in the olive oil until you get a smooth mixture.
Pour into a baking tray, bake for 20 mins. at 400F, and then cover the tray with aluminum foil to not let the top of the mold go brown, and bake for another 20 mins. Check baking with a toothpick.
Sformato can be made in a big round mold or in a number of small pudding molds.
For the Sauce:
In the meantime, slowly fry the chopped onion in oil; when brown, add in thinly sliced potatoes, a ladleful of broth, and salt.
Cook for 10 mins. Add the saffron diluted in a little boiling hot vegetable stock, mix, and continue cooking until the potatoes are quite tender and a little mushy.
Mash the potatoes with a ricer or a sieve, and then put them back on the fire. If the sauce is too thick, dilute it with a bit of milk or cream and a scorching fire (do not boil). Stop cooking when the sauce has reached desired thickness. Turn the mold upside down into a platter and serve dipped in the warm sauce.