What a delicious combination of flavours!
Preheat your oven to 180ºC (350ºF). Wash and chop a leek. Lightly salt and fry it slowly either in olive oil or some of the oil from sun-dried tomatoes. When the leek is soft and a little browned, allow it to cool. In a large bowl combine 200g (7 oz) of soft fresh goats cheese (chevre), 400g of full fat fresh ricotta cheese, the leek, 10 – 15 sun-dried tomatoes chopped into 3 or 4 pieces each and 4 – 5 large eggs. Season with salt to taste and some freshly ground black pepper and mix well to combine. Choose a small oven dish or pie dish and grease it well with butter. Sprinkle with a mixture of bread crumbs and grated pecorino cheese. Transfer the mixture into the dish and top with more breadcrumb and pecorino cheese. Bake until golden brown and set. Serve hot with a fresh green salad.
michelle picker cooks 