Leek Pastor Style

Carefully clean the leeks, cut away the root end, cut in half lengthwise and cut into pieces about 7cm long. Melt the olive oil in a wide frying pan. Add the leek and cook for about 5 minutes at low temperature with the lid closed.

Add the vegetable broth and cook for another 5 minutes with the lid on. Cut the gorgonzola into small cubes. Peel the tomatoes and the onion, cut away the root end and the tip and cut them into pieces. Then blend them with a hand mixer. Strain the sauce through a sieve and let it bubble up in a small frying pan.

Season with thyme and oregano and cook gently without a lid for about 5 minutes. Add the Gorgonzola cubes and gently bubble, stirring, until the cheese has dissolved. Season strongly with salt and freshly ground pepper. Arrange the leeks on a platter, pour the sauce over them, garnish with basil leaves.

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