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Pie with Granbù 

Leeks 80 g
White potatoes     70 g
Granbù cheese  30 g
Two knobs of butter  
One tablespoon of breadcrumbs  
Extra-virgin olive oil
White pepper

Cut the leeks into thin slices and stew them in a pan with 2 tablespoons of water, one knob of butter, salt and white pepper until the liquid is fully soaked up.
Cut the potatoes into thin slices, rinse under cold water so that they lose some of their starch, dry them off and sauté them in a pan for 3-4 minutes with oil and salt. Butter the moulds (just to play it safe when it is time to turn them upside down, place a piece of wax paper on the bottom… this is because when you press down on the ingredients, you run the risk of the first layer sticking to the mould), then make the pie starting with potato slices, followed by leeks and cheese, until you obtain 3-4 layers. Top off with a sprinkling of breadcrumbs and bake in the oven for 15 minutes at a temperature of 170°C. Take out of the oven and serve with hot appetizers or second meat courses.