It started early, my love for cheese. As a child I remember my grandfather eating French cheese, even if he wasn’t allowed for health issues. We always received a little piece to taste. French cheese was considered to be the number 1 but now we all know that every country has its own specialities.
While cooking, I always become hungry or at least I find it very difficult not to start nibbling something, it can be carrots ( and that is OK) but often I take a little piece of the large choice of Italian pecorini ( which is not such a good choice 😉).
This recipe is vegetarian but also very cheesy.
For 4p, steam 500 grams asparagus, 500 grams sliced fennel, 500 grams of chopped leek in separate times.
Melt 2 table spoons of butter. Add 4 chopped garlic cloves. Bake. Add 2 table spoons of flour. Bake until you get the smell of cookies in your nose. Add 500 ml of milk. Stir regularly until boiling. Add pepper, salt, 1table spoon of dried basil and nutmeg. Once boiling, stop the fire and add 200 grams of taleggio cubes. Cool down.
Put the vegetables in layers in an oiled dish.
Mix the cheesy sauce with 4 egg yolks. Add the battered egg whites. Taste, add pepper and salt. Pour the sauce on the vegetables. Bake in the oven at 180° for approximately 30 mins. Cheese and vegetables 😍