TREDURA
(PORK & ONION LASAGNE)

SERVES 8 -10

4 EXTRA LARGE LEEKS *
3/4 CUPS EXTRA VIRGIN OLIVE OIL
2 LBS. PLAIN GROUND PORK (MEDIUM FAT %)
1/4 CUP EXTRA VIRGIN OLIVE OIL
3 LARGE PLAIN OR GARLIC PORK SAUSAGE (NO HERBS)
1 CUP FRESHLY GRATED PARMESAN CHEESE (DIVIDED IN HALF)
1 CUP FRESHLY GRATED PECORINO CHEESE
1 .O2 GRAM PKG. POWDERED SAFFRON
2 EGGS
SALT & PEPPER TO TASTE

SAUTE GROUND PORK IN 1/4 CUP OLIVE OIL.  REMOVE SKIN FROM SAUSAGES AND ADD MEAT TO GROUND PORK WITH PINCH OF SALT.  COOK UNTIL PINK IS GONE.

DRAIN ALL FAT AND PUT MEAT IN LARGE BOWL.  SALT & PEPPER TO TASTE.

ADD ½ OF PARMESAN AND ALL OF PECORINO CHEESE, SAFFRON AND 2 EGGS.  MIX TOGETHER WELL WITH FORK AND SET ASIDE.


*ITALIAN LEEKS HAVE A WHITE ONION PORTION THAT IS APPROX. 10" LONG.  IF YOU CANNOT FIND THE ITALIAN VARIETAL YOU WILL NEED TO USE APPROX. 10 SMALLER AMERICAN LEEKS IN THE RECIPE.

CUT TOPS AND CORE END OFF OF LEEKS.  PEEL AWAY THE INDIVIDUAL ONION LEAVES OF THE LEEK.

HEAT  OLIVE OIL AND DROP LEEK LEAVES A FEW AT A TIME INTO HOT OIL.  TURN QUICKLY WITH TONGS UNTIL LEAVES BEGIN TO CRISP SLIGHTLY AND BEGIN TO TURN GOLDEN.  DRAIN ON PAPER TOWELS.

LINE MEDIUM BAKING DISH WITH LEEK LEAVES IN SINGLE  LAYER, MAKING SURE TO BRING STRIPS OF LEAVES UP THE SIDES OF THE DISH....COVERING BOTTOM AND SIDES OF DISH.  COVER WITH MEAT MIXTURE.  TOP WITH REMAINING PARMESAN. 

BAKE AT 400 DEGREES FOR 20 MINUTES.