Ingredients

• 400 g potatoes
• 400 g leeks
• 300 g crème fraîche
• 2 eggs
• Grana Padano Dop
• white vermouth
• basil
• extra virgin olive oil
• salt
• pepper

To prepare the pan of leeks with vermouth, peel the potatoes, cut them into pieces and cook them in boiling salted water for about ten minutes.
Peel leeks, removing the outer sheaths, and cut them into oblique slices about 1 cm thick. Heat 3 tablespoons of oil in a pan and brown the leeks for 3-4 minutes.
beat eggs and mix them with 100 g of crème fraîche, 1 tablespoon of grated parmesan and 2 tablespoons of vermouth.
Jumbled up in a pan the potatoes, leeks and the mixture with the crème fraîche and bake at 200 ° C for 15-17 minutes.
Chop a large handful of basil leaves, mix them with 200 g of crème fraîche and season with oil, salt and pepper.
serve the pan of leeks and potatoes accompanied with the crème fraîche with basil.

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