Leek terrine (terrina ai porri)

LEEK TERRINE 01505 INGREDIENTS for 4 PEOPLE, 4 3 large leeks leeks novelli, 50 cl vegetable broth, 10 cl dry white wine, 20 g butter, 1 lemon, 5 tablespoons agar-agar powder (filler substance).

For the sauce: 20 cl of cream, 1 tablespoon of red pepper berries soaked in brine, salt, pepper.

Clean the leeks retain half of green part and wash them under running water.

Bring to the boil the broth with added butter and wine; enjoy the large leeks and after 15 minutes, add those.

Continue cooking over medium heat, for 10 minutes: should be tender.

Let them cool in the broth then retire it and bring the broth to a boil.

Let thicken the agar-agar in a bowl with cold water, pour in the broth and add the lemon juice.

Separate the white and green of leeks, in order to get white sticks slightly shorter than the length of the mixing bowl.

Cut the green in shorter strips.

Pour a little of the gelatinous mixture in mixing bowl and let it firm up to 15 minutes in the refrigerator.

Place at the bottom of the jelly half of leeks.

Cover them again with other gelatin and let it firm up to 15 minutes in the refrigerator.

Put the strips of leek greens and cover with gelatin.

Let still firm in the refrigerator for 15 minutes.

Arrange the remaining Leek white shoes and finish off with the gelatine.

Cover with plastic wrap and keep for 4 hours in the refrigerator.

Prepare the fresh cream with salt, pepper and pink berries.

Serve the Terrine in slices with sauce.