Leek gratin with asparagus and mozzarella Unagrande
4 servings
20 minutes
Leek and asparagus gratin Unagrande is a harmonious combination of tender vegetables, aromatic herbs, and soft cheese. This dish has roots in European gastronomic tradition, where casseroles became a symbol of home comfort and exquisite taste. Leek adds a sweet softness while green asparagus contributes a light freshness. Melted Unagrande mozzarella creates a stretchy texture and rich dairy flavor. Baked with garlic, thyme, and a crispy breadcrumb crust, the gratin becomes a true delicacy. This dish is perfect for a cozy family dinner or festive table, highlighting the naturalness of the ingredients and their subtle flavor nuances.
1
Throw the asparagus into boiling salted water and cook for 4-5 minutes. Then drain in a colander and let the water drain.
- Green asparagus: 200 g
2
Slice the leek lengthwise and wash it well to remove sand. Cut it crosswise into thick rounds; young leeks can be left whole.
- Leek: 200 g
3
Grill the asparagus and leeks on a well-heated grill or grill pan for 2-3 minutes. Season with salt and pepper. Cut large asparagus lengthwise into 2-3 pieces.
- Green asparagus: 200 g
- Leek: 200 g
4
Slice the Unagrande mozzarella into circles 4-5 mm thick.
- Mozzarella cheese: 500 g
5
Place all prepared ingredients in a baking dish greased with olive oil in any order. Sprinkle with minced garlic, thyme leaves, breadcrumbs, and drizzle with olive oil. Bake in a preheated oven at 200 degrees for 17-20 minutes until golden.
- Mozzarella cheese: 500 g
- Leek: 200 g
- Green asparagus: 200 g
- Garlic: 3 cloves
- Thyme: 1 bunch
- Olive oil: 5 tablespoon
- Fine breadcrumbs: 4 tablespoons