Leek and Potato Cake

Ingredients

  • 7 ounces all-purpose flour
  • 1 stick unsalted butter
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 3 tablespoons cold water (for emergency)
  • 3 medium Yukon gold potatoes, peeled
  • 2 leeks, trimmed, dark greens removed, rinsed well and sliced
  • + 8 more ingredients
    • 1 shallot, finely chopped
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons butter, plus more for topping
    • 2 ounces chopped guanciale, optional
    • 3 large farm fresh eggs
    • ½ cup whole milk
    • Kosher salt and freshly ground black pepper
    • 1/3 cup freshly grated Parmesan, plus more for sprinkling

For the dough: Add the flour, butter and salt into the bowl of a stand mixer. Run the machine at its slowest setting for 5 to 7 minutes. Add the yolk, and as the butter starts breaking into the dough, you will notice that your mix will start looking like coarse crumbs. As time goes by, the crumbs...

View full recipe at SpringPad

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