Porro Fondente, Pecorino Sardo, Limone Bruciato e Mandorle (Italian Fondant Leek) Leeks are often treated as a supporting ingredient, but when slowly cooked until almost buttery and then deeply caramelized, they can carry a plate on their own. This recipe keeps the leek visually intact and gives it enough structure to work as a serious side dish beside roasted meat, poultry or fish. The sweetness of the leek is balanced with the salinity of Pecorino Sardo, the bitterness and

Thin saffron crêpes filled with sheep’s milk ricotta and fondant leeks, finished with a restrained Parmigiano sauce and light gratin.