Flan di Porri - Italian Leek Pudding

Note from Cheri: This recipe was given to us by Silvia Monasterolo, a native of La Morra, Italy. Silvia shared an insider's view of her region, famous for its food, wine and art, as well as several authentic regional recipes, like this one which is a popular starter at local osterie or small family run restaurants. The recipe also works well as a rich side dish. Click here for Silvia's full story about the best places to eat and drink and take in some great art in her part of Italy, not to mention more authentic recipes. Photo Below: Ceretto's winery in La Morra, a renovated chapel originally built in 1900 and updated by English artist David Tremlett and American artist Sol LeWitt

1 lb (500 g) leeks (white part only) 3 large eggs, separated 1 oz (30 g) grated Parmesan cheese 3 oz (90 g) butter 1 teaspoon salt 1/2 teaspoon pepper

Serves 4 Pre-heat the oven to 325° F (160°C) Boil the leeks for about 20 minutes, then drain and chop them. Put the chopped leeks in a bowl, add Parmesan cheese, butter, the beaten egg yolks, salt and pepper; stir until smooth. In a separate bowl, whisk the egg whites, and add them to the leek mixture. Pour into a buttered tin and bake for about 20 minutes. Unmold the pudding and serve it warm. Note: You could also bake these puddings in individual ramekins dishes or other over proof dishes.