This recipe I have been strongly advised by a nice ladies Lillaz manager of a hotel in Valle d'Aosta. In reality instead of fontina suggested I put some slices of whole smoked. Not having the smoked cheese I used fontina, ma erano buonissime comunque!
Ingredienti:
Pane casereccio a fette
Porri
Fontina
Pinoli
Olio extravergine
Salt and pepper [or instead of the chili pepper, according to taste]
I did not put the doses because I've made eye [is approximately 1 / 2 small leek in person].
Slice the leeks into thin rounds about 1 cm thick, fry in a large frying pan or, even better in a wok for about 20 minutes, adding a dash of water from time to time and salting almost after cooking.
Arrange the slices of bread on a baking tray lined with baking paper, put a spoonful on each slice of leek and a handful of diced fontina. Sprinkle with a generous sprinkling of pepper, add some pine nuts and fontina grill until the past to not be dissolved, and crusty bread.
As a close relative of the leek and garlic, I refer you to look Allium triquetrum to , a kind of wild garlic very fine fragrant.
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