Ingredients
- 150 g of wheat
- 300 g of leek whites
- 1 clove of garlic
- 1/2 large red onion (or 1 small)
- 3 tablespoon(s) of olive oil
- 1 teaspoon(s) of salt
- 1 teaspoon(s) of pepper
- 2 teaspoon(s) grated nutmeg
- 15 cl of thick whole cream
- 50 g grated parmesan
- 1 handful of pumpkin seeds
Preparation
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Bring a pot of salted water to a boil. Cook the wheat according to the time indicated on the package. Once cooked, drain and set aside.
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Wash the leek whites in clean water, then cut them into thin strips. Peel the garlic and crush it. Peel the onion and chop it.
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Heat the oil in a frying pan over medium heat. When it is hot, add the leeks, garlic and onion. Salt, pepper, add the nutmeg and reduce the heat (medium/low), then cook for around 15 minutes, stirring regularly.
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If necessary, continue cooking for a few minutes until the leeks are very soft. Add the cream, 30 g of parmesan and the wheat. Mix for a few minutes over low heat. Correct the seasoning.
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Sprinkle each plate with pumpkin seeds and the remaining Parmesan, then serve.
