Leek Stuffed Shells with Bechamel

65 mins
Serves 1
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Directions

  1. 1Cut the leek into about one and a half inch pieces.
  2. 2Cut the leek into about one and a half inch pieces.
  3. 3Cut the leek into about one and a half inch pieces.
  4. 4Use your finger to remove some of the inner bit of the leek.
  5. 5Use your finger to remove some of the inner bit of the leek.
  6. 6Use your finger to remove some of the inner bit of the leek.
  7. 7Cut the tip of the Calabrian pork sausage and squeeze it carefully into the leek pieces.
  8. 8Cut the tip of the Calabrian pork sausage and squeeze it carefully into the leek pieces.
  9. 9Cut the tip of the Calabrian pork sausage and squeeze it carefully into the leek pieces.
  10. 10Snugly fit the stuffed leeks into an oiled baking dish.
  11. 11Snugly fit the stuffed leeks into an oiled baking dish.
  12. 12Snugly fit the stuffed leeks into an oiled baking dish.
  13. 13Take the inner part of the leek and cook it with some butter and a little bit of salt on low for about 10 minutes until very soft.
  14. 14Take the inner part of the leek and cook it with some butter and a little bit of salt on low for about 10 minutes until very soft.
  15. 15Take the inner part of the leek and cook it with some butter and a little bit of salt on low for about 10 minutes until very soft.
  16. 16Add some flour to the cooked leeks and cook for 2-3 minutes to remove the raw flour taste.
  17. 17Add some flour to the cooked leeks and cook for 2-3 minutes to remove the raw flour taste.
  18. 18Add some flour to the cooked leeks and cook for 2-3 minutes to remove the raw flour taste.
  19. 19Add whole milk, a little bit of pepper, and a little bit of salt.
  20. 20Add whole milk, a little bit of pepper, and a little bit of salt.
  21. 21Add whole milk, a little bit of pepper, and a little bit of salt.
  22. 22Let the mixture simmer for about 10 minutes until thick.
  23. 23Let the mixture simmer for about 10 minutes until thick.
  24. 24Let the mixture simmer for about 10 minutes until thick.
  25. 25Once thick, add in some Parmesan and mix well.
  26. 26Once thick, add in some Parmesan and mix well.
  27. 27Once thick, add in some Parmesan and mix well.
  28. 28Pour the bechamel sauce all over the top of the stuffed leeks in the baking dish, allowing it to fill around the cracks.
  29. 29Pour the bechamel sauce all over the top of the stuffed leeks in the baking dish, allowing it to fill around the cracks.
  30. 30Pour the bechamel sauce all over the top of the stuffed leeks in the baking dish, allowing it to fill around the cracks.
  31. 31Top with a little more Parmesan.
  32. 32Top with a little more Parmesan.
  33. 33Top with a little more Parmesan.
  34. 34Bake in a 375 degree oven for about 40-45 minutes.
  35. 35Bake in a 375 degree oven for about 40-45 minutes.
  36. 36Bake in a 375 degree oven for about 40-45 minutes.
  37. 37Remove from the oven and let sit for about five minutes before serving.
  38. 38Remove from the oven and let sit for about five minutes before serving.
  39. 39Remove from the oven and let sit for about five minutes before serving.

Ingredients

  • leek
  • leek
  • leek
  • Calabrian pork sausage
  • Calabrian pork sausage
  • Calabrian pork sausage
  • butter
  • butter
  • butter
  • salt
  • salt
  • salt
  • flour
  • flour
  • flour
  • whole milk
  • whole milk
  • whole milk
  • pepper
  • pepper
  • pepper
  • Parmesan
  • Parmesan
  • Parmesan

Equipment

baking dish

Tips

  • Let the dish sit for about five minutes after baking before plating.